Ingredients:
1 tablespoon good olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
4 gluten-free spicy chicken sausages (ours had jalapeños)
2 medium sweet potatoes, peeled and diced
1 large gold potato, peeled and diced
1 14-oz can organic fire roasted diced tomatoes, with juice
1 32-oz carton organic chicken broth (low sodium if desired)
1 bunch organic kale
Sea salt and ground pepper, to taste, if needed
Instructions:
In a large soup pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes; stir for 1 minute.
Quarter the sausages lengthwise; then slice into pieces. Add the sausage to the oil; stir and render the sausage for 5 minutes, until browned.
Add potatoes, diced tomatoes and broth; cover and bring to a boil. Reduce the heat, and simmer, covered for 10 to 15 minutes.
Meanwhile, wash the kale, shake off the water and tear off the tough stems. Tear larger pieces into small pieces.
When the potatoes are tender add the kale to the pot and lightly simmer, covered, until the kale is tender and wilted- about 10 to 15 minutes.
Taste the broth and season with sea salt and ground pepper, if needed.
Serve with my tender Gluten-Free Corn Muffins or warm Gluten-Free Dinner Rolls.
Recipe Notes:
We used gluten-free, nitrate-free chicken sausages with jalapeños because we love the spicy kick of jalapeños with sweet potato. But you could use traditional Andouille pork sausage or chorizo in this kale soup- just make sure it says gluten-free on the label.
To make this vegetarian- use vegetable broth and skip the sausage. When potatoes are tender, add a (drained) can of cooked white northern beans and warm through.
If you cook it longer and it becomes too thick, add more broth, if needed.