- 1). Heat the extra virgin olive oil in a large saucepan over medium-high heat. Add the sausages and cook until lightly golden brown, about 2 to 3 minutes per side. Remove the sausages with a pair of tongs and set aside. Discard all the fat remaining in the pan except 2 tbsp.
- 2). Add the onions to the pan and sauté until translucent and softened, about 4 to 5 minutes over medium heat. Add the garlic and cook for an additional 2 minutes.
- 3). Put the cubed potatoes in the pan and toss to coat with the fat. Add the sage and chicken stock. Season with salt and pepper to taste. Bring the liquid to a boil, and lower the heat to simmer for 9 to 12 minutes.
- 4). Slice the reserved sausages into bite-size pieces and add them to the saucepan with the soup. Simmer until the potatoes are soft, approximately 10 to 12 minutes. Add the kale and continue to simmer over low heat for 5 to 7 minutes.
- 5). Ladle the soup into individual bowls and serve immediately.
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