Cozy, satisfying, delicious. Make this Spicy Sausage & Potato Soup for dinner tonight, and enjoy your leftovers for lunch all week long! This soup is dynamic and delicious and features vegetarian spicy sausage of your choice, tender roasted potatoes, and fibrous kale.
Prep Time
10 minutes
Cook Time
35 minutes
Serves
6
Ingredients
- Potatoes
- 1 lb yukon gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- salt & pepper
- Spicy Italian Sausage
- 1 lb ground meat alternative of choice (Impossible, Beyond, etc)
- 2 tsp fennel seeds
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp basil
- 1 tsp oregano
- ½ tsp cayenne pepper
- 1 tbsp olive oil
- Soup Base
- 1 large yellow onion
- 3 cloves garlic
- 28 oz can plum tomatoes
- 1 lb tomatoes on the vine, quartered
- 2 cup Tuscan kale
- 2 cup vegetable broth
- 2 tbsp olive oil
- 1 tbsp dried basil
- 1 tsp red pepper flakes
- 1 tsp salt
Steps
1
Preheat the oven to 425 Fahrenheit. Generously season potatoes with salt and pepper. Add to a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender on the inside and crispy and golden on the outside.
2
Meanwhile prepare the vegetarian sausage. Preheat a medium skillet with olive oil to medium heat. Add ground meat alternative and sausage spices and cook until the meat is browned, breaking up into large pieces while cooking, about 8-10 minutes. Remove from the pan.
3
Prepare soup vegetables. Slice the onion into thin wedges, finely chop garlic, quarter tomatoes, and roughly chop kale.
4
Preheat a large pot with olive oil to medium heat. Add onions, tomatoes, and remaining seasonings, and cook until softened, about 8-9 minutes.
5
Once tomatoes are nicely broken down, add remaining ingredients, including the cooked sausage, and bring to a steady simmer. Cook for an additional 5-6 minutes, or until the kale is tender. Enjoy!
Spicy Sausage & Potato Soup
Ingredients
Potatoes
- 1 lb yukon gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- salt & pepper
Spicy Italian Sausage
- 1 lb ground meat alternative of choice (Impossible, Beyond, etc)
- 2 tsp fennel seeds
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp basil
- 1 tsp oregano
- ½ tsp cayenne pepper
- 1 tbsp olive oil
Soup Base
- 1 large yellow onion
- 3 cloves garlic
- 28 oz can plum tomatoes
- 1 lb tomatoes on the vine, quartered
- 2 cup tuscan kale
- 2 cup vegetable broth
- 2 tbsp olive oil
- 1 tbsp dried basil
- 1 tsp red pepper flakes
- 1 tsp salt
Instructions
1. Preheat the oven to 425 Fahrenheit. Generously season potatoes with salt and pepper. Add to a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender on the inside and crispy and golden on the outside.
2. Prepare the vegetarian sausage. Preheat a medium skillet with olive oil to medium heat. Add ground meat alternative and sausage spices and cook until the meat is browned, breaking up into large pieces while cooking, about 8-10 minutes. Remove from the pan.
3. Prepare soup vegetables. Slice the onion into thin wedges, finely chop garlic, quarter tomatoes, and roughly chop kale.
4. Preheat a large pot with olive oil to medium heat. Add onions, tomatoes, and remaining seasonings, and cook until softened, about 8-9 minutes.
5. Once tomatoes are nicely broken down, add remaining ingredients, including the cooked sausage, and bring to a steady simmer. Cook for an additional 5-6 minutes, or until the kale is tender. Enjoy!
