Hey there, foodies! Today, I’ve got a recipe that will warm your soul! This Creamy Sausage and Kale Soup with a coconut twist is not only delicious but also incredibly easy to make. It’s the perfect comfort food for those chilly evenings when you need a hearty bowl of goodness. So, grab your apron, and let’s get cooking!
Ingredients
2 Tablespoons olive oil
2 medium cloves garlic, finely chopped
1 large yellow onion, finely chopped
1 teaspoon kosher salt
¾ teaspoon whole fennel seeds
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
¾ pound uncooked Hot Italian Chicken Sausage (or Pork), crumbled
3 medium carrots, peeled and cut into ⅛” rounds
1 medium stalk celery, cut into ⅛” half-moons
8 cups chicken broth or stock
1 dried bay leaf
1 head Lacinato Kale, stems removed, cleaned and cut into bite-sized pieces
1 13.5-ounce can full-fat coconut milk
Directions
1. Start by heating a large soup pot over medium heat. Once it’s hot, add 2 tablespoons of olive oil. Then, toss in the finely chopped garlic, onion, and all those flavorful spices – kosher salt, fennel seeds, black pepper, and red pepper flakes. Let them sizzle and release their aromatic goodness for 8 to 10 minutes, stirring occasionally, until the onions turn soft and the spices become fragrant.
2. Now, it’s time to introduce the star of our soup – the crumbled Italian Chicken Sausage. Add it to the pot and use a wooden spoon or spatula to break it up into bite-sized pieces. Cook for another 4 to 5 minutes, stirring occasionally, until most of the pink color is gone. The sausage is going to infuse the soup with loads of savory goodness.
3. Keep the party going by tossing in the sliced carrots and celery. Sauté them for 2 to 3 minutes until they start to soften and become part of this flavor-packed medley.
4. It’s time to bring this soup to life! Pour in those 8 cups of chicken broth or stock and toss in a dried bay leaf. Crank up the heat to high and let the mixture come to a rolling boil.
5. Once it’s bubbling away, add the Lacinato Kale. This beautiful, dark leafy green is not only delicious but also super healthy. Cover the pot immediately and lower the heat to a gentle simmer. Let it simmer for 8 to 10 minutes until the kale becomes tender and blends perfectly with the rest of the ingredients.
6. Take your soup off the heat and bid farewell to the bay leaf (if you can spot it!). Now, for the coconut twist that takes this soup to the next level – slowly stir in the can of full-fat coconut milk. The creamy richness of coconut milk balances out the spiciness of the sausage and adds a delightful tropical note.
7. Ladle your Italian Chicken Sausage and Kale Soup into bowls, and you’re ready to enjoy a steaming bowl of comfort. It’s hearty, it’s flavorful, and it’s downright satisfying.
Optional Toppings
Now that you’ve mastered the art of making this incredible Italian Chicken Sausage and Kale Soup with Coconut Twist, let’s talk about how you can take it up a notch with some optional toppings. These garnishes not only enhance the soup’s presentation but also add extra layers of flavor. Here are a few suggestions to get your creative juices flowing:
Grated Parmesan Cheese
A generous sprinkle of freshly grated Parmesan cheese on top of your bowl of soup adds a delightful salty kick and a creamy texture. It’s a classic choice that pairs beautifully with the savory sausage and kale.
Croutons
Homemade or store-bought croutons can provide a satisfying crunch to contrast with the soup’s creaminess. They’re also fantastic for soaking up every last drop of that flavorful broth.
Freshly Chopped Herbs
A handful of fresh herbs like parsley, basil, or cilantro can brighten up your soup and add a burst of freshness. Simply chop them finely and sprinkle them over the top.
Red Pepper Flakes
If you like a bit more heat, a pinch of red pepper flakes adds an extra kick to your soup. Adjust the amount to your spice preference.
Toasted Nuts
For a unique twist, try adding some toasted nuts like pine nuts or almonds. They provide a delightful crunch and a nutty undertone that pairs nicely with the flavors in the soup.
Feel free to mix and match these toppings to suit your taste buds. The beauty of homemade soup is that you can get creative and customize it to your heart’s content.
Storing the Soup
If you find yourself with leftovers (which is a good problem to have with this delicious soup), here’s how you can store it properly to enjoy later:
1. Cool It Down: Allow the soup to cool to room temperature before attempting to store it. Leaving hot soup in an airtight container can create condensation, leading to soggy leftovers.
2. Refrigeration: Transfer the cooled soup to an airtight container or sealable plastic bag. Label it with the date for reference. Store it in the refrigerator for up to 3-4 days.
3. Freezing: If you want to enjoy this soup at a later date, it’s freezer-friendly. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. Frozen soup can last for up to 3 months.
4. Thawing and Reheating: When you’re ready to enjoy your leftover soup, transfer it from the freezer to the refrigerator to thaw overnight. Reheat it on the stove over low to medium heat, stirring occasionally until it’s heated through. You may need to add a splash of chicken broth to restore the desired consistency.
There you have it – a soup that’s as easy to make as it is delicious. The combination of Italian sausage, kale, and coconut milk creates a symphony of flavors that’ll have you coming back for seconds. So, why wait? Bon appétit!
Ingredients
- 2 Tablespoons olive oil
- 2 medium cloves garlic finely chopped
- 1 large yellow onion finely chopped
- 1 teaspoon kosher salt
- ¾ teaspoon whole fennel seeds
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¾ pound uncooked Hot Italian Chicken Sausage or Pork, crumbled
- 3 medium carrots peeled and cut into ⅛” rounds
- 1 medium stalk celery cut into ⅛” half-moons
- 8 cups chicken broth or stock
- 1 dried bay leaf
- 1 head Lacinato Kale stems removed, cleaned and cut into bite-sized pieces
- 1 13.5- ounce can full-fat coconut milk
Instructions
- Start by heating a large soup pot over medium heat.
- Once it’s hot, add 2 tablespoons of olive oil. Then, toss in the finely chopped garlic, onion, and all those flavorful spices – kosher salt, fennel seeds, black pepper, and red pepper flakes.
- Let them sizzle and release their aromatic goodness for 8 to 10 minutes, stirring occasionally, until the onions turn soft and the spices become fragrant.
- Add the Italian Chicken Sausage to the pot and use a wooden spoon or spatula to break it up into bite-sized pieces. Cook for another 4 to 5 minutes, stirring occasionally, until most of the pink color is gone.
- Next, toss in the sliced carrots and celery. Sauté them for 2 to 3 minutes until they start to soften.
- After that, pour in those 8 cups of chicken broth or stock and toss in a dried bay leaf. Crank up the heat to high and let the mixture come to a rolling boil.
- Once it’s bubbling away, add the Lacinato Kale.
- Cover the pot immediately and lower the heat to a gentle simmer. Let it simmer for 8 to 10 minutes until the kale becomes tender and blends perfectly with the rest of the ingredients.
- Take your soup off the heat and bid farewell to the bay leaf (if you can spot it!).
- Slowly stir in the can of full-fat coconut milk
- Ladle your Italian Chicken Sausage and Kale Soup into bowls, and you’re ready to enjoy a steaming bowl of comfort. It’s hearty, it’s flavorful, and it’s downright satisfying.
Notes
- Grated Parmesan Cheese
- Croutons
- Freshly Chopped Herbs
- Red Pepper Flakes
- Toasted Nuts
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