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Italian Sausage and Kale Root Vegetable Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into small pieces with a spoon.
  • Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the carrots, parsnips, and potatoes. Cook for 5 minutes, stirring now and then.
  • Pour in the chicken broth and diced tomatoes. Add the Italian seasoning along with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  • Stir in the kale and cook for another 5 minutes until the leaves wilt.

Notes

The sausage browns first so its juices season the whole pot. Use mild sausage if you want less heat. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife