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Kale & Spinach Soup with Fennel Paprika Sausage

This healing bone broth based soup is one of the simplest recipes you can prepare from scratch--no deli purchased sausage here--and it is SO good.  Slightly spicy and a little smoky, the sausage imparts an umami flavor that is rich and satisfying. And it is even better the next day!

Ingredients:

For the sausage:

1 lb. ground pork

2 large garlic cloves, grated on microplane or minced (or use 1 tsp garlic powder)

1 tsp salt

2 tsp paprika

1 tsp fennel seeds (I like mine whole but you can crush or grind them if that’s your preference)

1 tsp freshly ground black pepper

¼ tsp crushed red pepper flakes (optional but delicious!)

2 tsp olive oil

 

For the soup:

1 Tbsp olive or avocado oil

1 small to medium yellow onion (approx 1 c)

1 large carrot (approx ½ c)

1 large stalk celery (approx ½ c)

1 tsp salt

2 garlic cloves, peeled and chopped

4 c bone broth (homemade or good quality if possible)

1 bunch lacinato or dino kale, woodsy stem discarded and leaves torn or chopped into pieces

2 large handfuls baby spinach

1 Tbsp red wine vinegar

1 Tbsp finely minced rosemary leaves


 

Instructions for sausage:

  1. Combine all ingredients in large bowl by hand or with a wooden spoon

  2. If you prefer larger chunks of sausage in your soup like I do, gently roll portions of sausage mixture into 1” loosely packed balls (about the size of a large marble).  Be careful not to over handle, as the sausage will be juicier if not packed too tight. We aren’t going for perfect balls here either--small rustic shapes are fine, if not desirable!  Otherwise keep mixture as is and move on to next step

  3. Heat olive oil in nonstick pan over medium high heat.  Add sausage, and stirring occasionally, cook through on all sides until browned.  Remove pan from heat and using a slotted spoon, transfer sausage to a paper towel lined plated and set aside to prepare soup

Instructions for soup:

  1. Heat oil in heavy soup pot over medium high.  Add onions, carrot, celery and salt and sauté, stirring occasionally, until softened and onions are translucent, approximately 5-6 minutes

  2. Add garlic and sauté 1 minute more, taking care not to burn the garlic

  3. Slowly add bone broth, and using a wooden spoon, scrape the brown bits from the bottom of the pan to add flavoring and bring to a boil.  Add kale, reduce heat, cover and simmer until kale is wilted, around 2-3 minutes. Stir in reserved cooked sausage, vinegar and rosemary and simmer on low for an additional 5 minutes.  Add spinach and stir to wilt. Serve warm or store in an airtight container in the refrigerator for up to 5 days.

 

*Substitute for whatever hearty greens you have on hand.  Collard greens and swiss chard work well here too--just try to avoid red or rainbow chard which will turn your broth pink (unless that’s what you’re going for, which in that case--do it!!)  

To make a vegetarian version, sub sausage for garbanzo or cannellini beans, and use vegetable broth instead of bone broth.

Kale & Spinach Soup with Fennel Paprika Sausage

This healing bone broth based soup is one of the simplest recipes you can prepare from scratch--no deli purchased sausage here--and it is SO good.  Slightly spicy and a little smoky, the sausage imparts an umami flavor that is rich and satisfying. And it is even better the next day!

Ingredients:

For the sausage:

1 lb. ground pork

2 large garlic cloves, grated on microplane or minced (or use 1 tsp garlic powder)

1 tsp salt

2 tsp paprika

1 tsp fennel seeds (I like mine whole but you can crush or grind them if that’s your preference)

1 tsp freshly ground black pepper

¼ tsp crushed red pepper flakes (optional but delicious!)

2 tsp olive oil

 

For the soup:

1 Tbsp olive or avocado oil

1 small to medium yellow onion (approx 1 c)

1 large carrot (approx ½ c)

1 large stalk celery (approx ½ c)

1 tsp salt

2 garlic cloves, peeled and chopped

4 c bone broth (homemade or good quality if possible)

1 bunch lacinato or dino kale, woodsy stem discarded and leaves torn or chopped into pieces

2 large handfuls baby spinach

1 Tbsp red wine vinegar

1 Tbsp finely minced rosemary leaves


 

Instructions for sausage:

  1. Combine all ingredients in large bowl by hand or with a wooden spoon

  2. If you prefer larger chunks of sausage in your soup like I do, gently roll portions of sausage mixture into 1” loosely packed balls (about the size of a large marble).  Be careful not to over handle, as the sausage will be juicier if not packed too tight. We aren’t going for perfect balls here either--small rustic shapes are fine, if not desirable!  Otherwise keep mixture as is and move on to next step

  3. Heat olive oil in nonstick pan over medium high heat.  Add sausage, and stirring occasionally, cook through on all sides until browned.  Remove pan from heat and using a slotted spoon, transfer sausage to a paper towel lined plated and set aside to prepare soup

Instructions for soup:

  1. Heat oil in heavy soup pot over medium high.  Add onions, carrot, celery and salt and sauté, stirring occasionally, until softened and onions are translucent, approximately 5-6 minutes

  2. Add garlic and sauté 1 minute more, taking care not to burn the garlic

  3. Slowly add bone broth, and using a wooden spoon, scrape the brown bits from the bottom of the pan to add flavoring and bring to a boil.  Add kale, reduce heat, cover and simmer until kale is wilted, around 2-3 minutes. Stir in reserved cooked sausage, vinegar and rosemary and simmer on low for an additional 5 minutes.  Add spinach and stir to wilt. Serve warm or store in an airtight container in the refrigerator for up to 5 days.

 

*Substitute for whatever hearty greens you have on hand.  Collard greens and swiss chard work well here too--just try to avoid red or rainbow chard which will turn your broth pink (unless that’s what you’re going for, which in that case--do it!!)  

To make a vegetarian version, sub sausage for garbanzo or cannellini beans, and use vegetable broth instead of bone broth.

Kale & Spinach Soup with Fennel Paprika Sausage

This healing bone broth based soup is one of the simplest recipes you can prepare from scratch--no deli purchased sausage here--and it is SO good.  Slightly spicy and a little smoky, the sausage imparts an umami flavor that is rich and satisfying. And it is even better the next day!

Ingredients:

For the sausage:

1 lb. ground pork

2 large garlic cloves, grated on microplane or minced (or use 1 tsp garlic powder)

1 tsp salt

2 tsp paprika

1 tsp fennel seeds (I like mine whole but you can crush or grind them if that’s your preference)

1 tsp freshly ground black pepper

¼ tsp crushed red pepper flakes (optional but delicious!)

2 tsp olive oil

 

For the soup:

1 Tbsp olive or avocado oil

1 small to medium yellow onion (approx 1 c)

1 large carrot (approx ½ c)

1 large stalk celery (approx ½ c)

1 tsp salt

2 garlic cloves, peeled and chopped

4 c bone broth (homemade or good quality if possible)

1 bunch lacinato or dino kale, woodsy stem discarded and leaves torn or chopped into pieces

2 large handfuls baby spinach

1 Tbsp red wine vinegar

1 Tbsp finely minced rosemary leaves


 

Instructions for sausage:

  1. Combine all ingredients in large bowl by hand or with a wooden spoon

  2. If you prefer larger chunks of sausage in your soup like I do, gently roll portions of sausage mixture into 1” loosely packed balls (about the size of a large marble).  Be careful not to over handle, as the sausage will be juicier if not packed too tight. We aren’t going for perfect balls here either--small rustic shapes are fine, if not desirable!  Otherwise keep mixture as is and move on to next step

  3. Heat olive oil in nonstick pan over medium high heat.  Add sausage, and stirring occasionally, cook through on all sides until browned.  Remove pan from heat and using a slotted spoon, transfer sausage to a paper towel lined plated and set aside to prepare soup

Instructions for soup:

  1. Heat oil in heavy soup pot over medium high.  Add onions, carrot, celery and salt and sauté, stirring occasionally, until softened and onions are translucent, approximately 5-6 minutes

  2. Add garlic and sauté 1 minute more, taking care not to burn the garlic

  3. Slowly add bone broth, and using a wooden spoon, scrape the brown bits from the bottom of the pan to add flavoring and bring to a boil.  Add kale, reduce heat, cover and simmer until kale is wilted, around 2-3 minutes. Stir in reserved cooked sausage, vinegar and rosemary and simmer on low for an additional 5 minutes.  Add spinach and stir to wilt. Serve warm or store in an airtight container in the refrigerator for up to 5 days.

 

*Substitute for whatever hearty greens you have on hand.  Collard greens and swiss chard work well here too--just try to avoid red or rainbow chard which will turn your broth pink (unless that’s what you’re going for, which in that case--do it!!)  

To make a vegetarian version, sub sausage for garbanzo or cannellini beans, and use vegetable broth instead of bone broth.