Kale, Kidney & Sausage Soup
Hearty Sausage and Kale Soup topped with cheesy goodness is the perfect way to incorporate nutrient dense offal without anyone noticing. This warming dish is the perfect main course to a light meal, and it comes together in under 30 minutes. The ultimate bowl of comfort food during the colder months.
Kale, Kidney & Sausage Soup
active time: 45 minutes
ingredients
- 1 Tbsp butter
- 1 large onion, medium diced
- 3 garlic cloves, minced
- 1 lb ground Italian pork sausage
- ½ cup pasture-raised chicken kidney, heart, or liver, minced
- 1 bunch kale, trimmed and chopped
- 8 cups chicken bone broth
- 1 cup dry white wine
- ¼-½ tsp crushed red pepper
- ⅓ cup heavy cream
- ¾ cup raw parmesan cheese, shredded
- Salt and pepper TT
method
Heat a large sauce pot over medium heat and sauté the onions and garlic in butter until onions are softened. Remove onions and garlic from the pot and reserve to the side. Increase the heat and brown the sausage, breaking it apart into smaller pieces. Towards the end of cooking the sausage, add the offal and quickly sauté.
Once brown, add chopped kale, onion garlic mixture, and crushed red pepper. Cook for 2 minutes, then deglaze the pan first with the wine then add the chicken broth.
Bring to a boil, reduce heat if needed, and simmer for 15 minutes.
Finish with the heavy cream, season with salt and pepper, and garnish with grated parmesan. Serve immediately.
