Appetizers | Dinner | Soup

Sausage Kale & Poblano Soup

Warm up with our hearty Sausage, Kale, and Poblano Soup—a comforting bowl of goodness that’s perfect for chilly days. This savory blend starts with a sizzle of pork or chicken sausage, complemented by the smoky flavor of poblano peppers and the sweetness of onions. Fresh rosemary and garlic add depth, while a splash of white wine enhances the rich chicken stock. Tender yellow potatoes and vibrant lacinato kale bring nutrition and color to each spoonful. Finished with a touch of creamy goodness and topped with shaved Romano, this soup is not just a meal; it's a cozy embrace in a bowl!
October 21, 2024

Ingredients

  • 1 tablespoon olive oil 
  • 12 ounces pork or chicken sausage
  • 2 poblanos, seeds removed, chopped 
  • 1 sweet onion, chopped
  • 1 tablespoon fresh rosemary, chopped 
  • 2 garlic cloves, minced 
  • ½ cup white wine
  • 6 cups chicken stock
  • 2 cups yellow potatoes, cubed
  • 1 bunch lacinato kale, roughly chopped
  • ½ cup heavy cream
  • Salt and pepper, to taste 
  • Shaved Romano, to top 

Directions

1.   Heat the olive oil in a large Dutch oven over medium/high heat. Add the sausage and break into crumbles with the back of a wooden spoon, cooking until golden brown. Remove sausage from pan and set aside.

2.     Add the poblano and onion to the same pan, sautéing over medium/high heat for 2 minutes. Add garlic and rosemary and saute for 30 seconds. Pour in the white wine and simmer for 1 minute.

3.     Pour the chicken stock into the pan, along with the potatoes. Bring to a simmer and cook for 12-15 minutes, or until the potatoes are tender.

4.     Add the kale and cream to the soup and bring back to a simmer. Continue to cook for about 5 minutes, or until kale is softened. Stir the cooked sausage back into the soup.

5.     Check seasonings - add salt and pepper as needed.

6.     Serve topped with shaved Romano.

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