I love fall and I love soups – especially this Sausage and Kale soup. Even though it’s still hot in Southern California, fall is definitely in the air especially at night. I think most people already know how good for you kale is so i’ll skip that lecture. You’re welcome. I wouldn’t say i’m a fan of kale which is another reason I like this recipe so much. It doesn’t taste like you are eating kale or even something that is really good for you. This is a super easy recipe that is so fast to make. And, great for freezing the leftovers for nights when you don’t feel like cooking but still want something homemade, healthy and delicious. It is also an awesome one pot meal made all from items you can find at Trader Joe’s.
1 Tbsp Crushed Garlic
1 Tbsp Olive Oil
1/2 White Onion Diced
1 Package Un-cooked Chicken Sausage, Casing Removed
6 Cups Chicken Stock
4-5 Cups Kale, Cut & Washed
Kosher Salt to taste – about 1 tsp.
1. Saute garlic, onions, and olive oil until onions are transparent
2. Add sausage and cook through breaking into small pieces. I use a potato masher to break apart the sausage as it cooks.
3. Add chicken stock
4. Bring to a boil then reduce to low and let simmer for 10-15 minutes
5. Add kale and salt. I serve quickly after adding the kale so it is still crispy.
This is by far my favorite super easy soup to make. And, it’s starting to feel like fall in So Cal so it’s time to break out the soups and the boots. In LA there are 2 seasons, summer and boot season. You can wear the same clothes year round by just adding boots in fall and winter. I found the original recipe from Martha Stewart here and only modify it slightly so I don’t waste any chicken stock plus I thought it could use more butter. And, thanks to my friend Melanie’s genius idea, I started adding the chèvre cheese. It tastes so good and creamy even before the cheese without any cream. The chèvre cheese takes it up a notch to gourmet. Here is how I make this awesome soup.
1 Stick Grass-fed Butter
1 Tbsp Crushed Garlic
2 Large White Onions Chopped
2 28oz. Cans Whole Peeled Tomatoes
32 oz. Chicken Stock
1/2 tsp salt
Fresh Ground Pepper
1. Melt butter in large pot.
2. Add garlic and onions and sauté a couple minutes until soft.
3. Add tomatoes and chicken stock. Bring to a boil and simmer for 20 minutes.
4. Blend completely using a blender or even better and faster, an immersion blender.
5. To serve, place a scoop of chèvre cheese, 1 tsp fresh ground pepper, and 1 Tbsp basil in each bowl and pour soup on top.
35 minutes and dinner is done. I seriously love this recipe. The chipotle peppers add a smoky flavor I’ve never had in a chicken tortilla soup from any restaurant. Plus, it makes awesome leftovers so I don’t need to worry about lunch the next day. And, if I want to I freeze the leftovers for those busy nights I don’t have time to cook. For the gluten free version, the cheese in the bottom of the bowl melts quickly under the broth and is so good. This is a link to the original recipe I started with and have modified it to the recipe below to make gluten free and paleo versions, add the chipotle, and make it faster.
3 Tbsp Olive Oil
1/2 Cup Chopped Onions
2 tsp Chopped Garlic
1 Poblano Pepper, Seeded & Chopped
1 Jalapeño Pepper, Chopped (Optional)
1 7oz. Can Chipotle Peppers, Chopped
1/2 tsp Salt
1.5 tsp Ground Cumin
1/2 tsp Ground Coriander
1 Tbsp Tomato Paste
64oz. Chicken Stock
1 14.5 oz. Can Diced Tomatoes In Juice
1 lb. Chicken Breast Strips
On the side:
For Gluten Free Add:
Cubed Queso Fresco
1. In a large heavy pot, heat 2 Tbsp. of the oil on medium-high.
2. Add the diced onions, chopped garlic, chopped peppers, salt, coriander, and cumin and saute for 2 minutes until the onions are soft but not burned.
3. Add the tomato paste and cook for 1 minute.
4. Add the diced tomatoes and chicken stock and simmer for 20 minutes.
5. While the broth is simmering, cook the chicken breasts in a separate pan on medium heat with 1 Tbsp. olive oil until fully cooked. Shred chicken by hand after cooling or with 2 forks.
6. Add the chicken to the broth and simmer for 5 minutes.
For paleo, pour soup into bowls and top with cilantro and avocado plus lime juice.
For gluten free, place the cheese and tortilla chips in the bottom of your bowl, pour soup on top and add cilantro, avocado, and lime juice to the top.
This soup is delicious, super easy, makes great leftovers, and is really fast to make. Plus it’s gluten free. I found the original recipe on Pinterest here and have modified it below to use all of the meat you need to buy for it and to make it paleo. The original recipe, also gluten free, is delicious too and is more traditional with rice in the meatballs. I like to make the soup first and make the meatballs while the soup is simmering to save time. It’s great for making a day ahead, taking leftovers for lunch, and freezing for later.
Here is what you need for the soup:
2 shallots diced
1 tsp grund cumin
1 tsp oregano
5 celery stalks chopped
1 16 oz can diced tomatoes in their juice
64 oz. chicken broth
1/2 cup chopped cilantro
2 zucchinis chopped
Here is what you need for the meatballs:
1lb lean ground beef
1 lb. gluten free spicy italian sausage
1/4 tsp salt
1/2 tsp ground pepper
2 garlic cloves chopped
2 tsp ground cumin
2 eggs beaten
1/2 cup chopped cilantro
1. Make the soup first – Combine chicken broth, shallots, celery, tomatoes, cumin, oregano
2. Bring to a boil and simmer for 10 minutes
3. Make the meatballs – Combine all ingredients with a stand mixer to mix thoroughly
4. Form meatballs with your hands
5. Add meatballs to soup with tongs
6. Simmer for 10 minutes
7. Add zucchini and simmer for 10 minutes
8. Season with salt and pepper
Serve with limes, cilantro, and tapatio