It’s a wonderful time to do some home-cooking and enjoy some soup before the weather gets too warm.  But let’s be real, anytime of year can be soup time!

Today I’m bringing you guys a recipe.  I know, super random!  If you’re new around here, you might be surprised to hear that I actually started this blog because I wanted to have a space to blog about healthy lifestyle things like: food, fitness, and practices that I loved.  I am still into all of those things but healthy means something totally different to me now.

Something isn’t healthy just because a package says so or because some “expert” created a set of guidelines that they consider to be healthy.  We’ve all got some idea of what “healthy” means to us based on media and hearsay but I think the best judge of healthy has to be you.

I’ll get off the soapbox and save that spiel for another time.  I wanted to keep today’s post super simple and just share a yummy soup recipe for y’all.

Would you believe that there was a time when I wouldn’t eat potatoes?  For reals. I talk about that over on this recipe post for my favorite country potatoes.  I am really in tune with the way different foods make me feel and sometimes potatoes don’t make my blood sugar feel all that great.  Yet, they’re really tasty so I’d never give them up totally! 

I’m sure I don’t need to sell you on the deliciousness of potatoes.

The following recipe is a spin off of the classic Zuppa Toscana Soup from Olive Garden mixed with some Irish cabbage and potato vibes.  I know it might not make sense in writing but it makes sense in your mouth!  Sausage and potatoes are a hell of a pairing.  Then, I’m all about the extra veggies so kale and cabbage come to the rescue for an awesome, satisfying soup.

You’ll want to whip up a pot of this asap! 

Fellow soup lovers, what’s your favorite soup? Share with me in the comments down below.

Sausage, Potato, & Kale Soup

Serves 2

Ingredients:

• 1/2 yellow onion, diced ~3/4 cup (or sub red onion for more flavor!)
• 2 medium-sized yellow gold potatoes
• 1/2 heaping tsp sea salt
• 1/4 tsp garlic powder & black pepper
• 3 cups water
• 2 cups vegetable broth (low-sodium)
• 1 tbsp minced garlic + a pinch of salt
• 2 sausages* (I used Beyond Meat plant-based brats)
• 2 cups chopped cabbage
• 2 cups torn lacinto kale pieces
• Sprinkle with extra pepper, for serving

Instructions:

Start by prepping your ingredients. The soup comes together quickly if you have everything set out on the counter next to you!  I used a pressure cooker on the stove top but any soup pot with a lid will work!  I also want to clarify the minced garlic and salt listed in the ingredients.  Basically, just sprinkle a tiny bit of salt on top of the garlic to help bring out its essence when you’re chopping it with a knife.  We all love flavor so this is a major flavor booster! #ChefTips

Moving on, start by putting a large pot over medium heat.  Throw in a splash of water (not all 3 cups yet!) and cook the onion until soft.  Add potatoes, salt, remaining water, and broth.  Cook with the lid on for about 20 minutes or until the potatoes are soft and beginning to fall apart. Turn off the heat and add garlic.

In the meantime, while waiting for the potatoes to cook, prepare the sausage in a separate pan or skillet. When it starts to look crispy, add in chopped kale and cabbage. Cook for a minute, just so the greens can absorb the residual sausage flavor and soften slightly.

Transfer all contents to the pot with the potatoes and stir to combine.

Serve!

Note:

*I used Beyond Meat plant-based Hot Italian sausages.  If you don’t want to go the plant-based sausage route, just sub in 2 sausage links (about 152 grams) that you like.