Spicy Sausage and Kale Soup
with carrots

Name: Spicy Sausage and Kale Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, chopped; 2 Carrots, peeled and diced; 2 stalks Celery, peeled and diced; 1 bunch Kale, any type, leaves torn, stems chopped; 2 Sausage, cooked (pick your fave type), diced; 1 can Diced tomatoes, preferably fire-roasted (14 oz / 397 g can), drained; 1 Tbsp + 1 1/2 Tbsp Cooking oil; 1/4 cup Tomato paste; 2 to 3 tsp Harissa paste (opt); 1/4 tsp Red pepper flakes; 4 to 6 cups Chicken stock; 4 Eggs

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We love one-pot soups, and this one is perfect for winter with both hearty ingredients and warming flavors. Plus who doesn't love a fried egg finish?
Smarts: Harissa paste is a Middle Eastern chili paste with a deep smoky flavor. If you can find it, it's definitely worth trying. We love it to add a little heat to everything!

Dependency

Mirepoix and Sausage Stuffed Peppers

Ingredients

Metric

Servings:

Spicy Sausage and Kale Soup:

Onions - 1 , chopped
Carrots - 2 , peeled and diced
Celery - 2 stalks , peeled and diced
Kale, any type - 1 bunch , leaves torn, stems chopped
Sausage, cooked (pick your fave type) - 2 , diced
Diced tomatoes, preferably fire-roasted (14 oz / 397 g can) - 1 can , drained
Cooking oil - 1 Tbsp + 1 1/2 Tbsp
Tomato paste - 1/4 cup
Harissa paste (opt) - 2 to 3 tsp
Red pepper flakes - 1/4 tsp
Chicken stock - 4 to 6 cups
Eggs - 4

Prep

Onions / Carrots / Celery / Kale / Sausage - Prep as directed. If making tomorrow’s dinner, you can go ahead and prep tomorrow’s sausage. (Can be done up to 3 days ahead)
Diced tomatoes - Drain.

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Make

Heat a Dutch oven over medium-high heat. Add first part of cooking oil and then onions, kale stems, tomato paste, harissa paste (if using) and red pepper flakes with a dash of salt. Saute for 2 to 3 minutes, until softened.
Next add in tomatoes, carrots, celery, and sausage, and saute until they get a bit golden, 3 to 4 minutes.
Pour in stock (add higher end of the range if you like a more broth-y soup) and bring to a boil. Simmer covered for 8 to 10 minutes. Add kale leaves and simmer for another minute. Season to taste with more salt, pepper, and / or anything you like with some heat. This is meant to be a spicy soup but if you have kids, adjust accordingly.
While soup is simmering, heat a non-stick frying pan over medium heat. Add second part of cooking oil and then crack eggs into heated oil. Lightly salt and pepper and cook for ~3 minutes. Cover pan with a lid and cook for another 2 to 3 minutes until whites are set. If you like your eggs more cooked, flip and cook for another minute or two.
Divide soup into bowls and top with eggs and any desired seasonings - salt, pepper, harissa paste, or hot sauce.

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