Sausage, Kale and Potato “Stoup”

“When baking follow directions. When cooking, go by your own taste.” Laiko Bahrs

This quote sums up how I feel about cooking and baking…I love to cook but baking is so much more of an effort to me and I know it is because I am confined to a recipe that must be followed more carefully.

Soup, Stew, Soup, Stew, you decide.  I bet you would love a great warm bowl of soup for dinner. It’s winter for us and it’s cold. This “stoup” is thick and hearty and can almost be a stew consistency if you hold back on the liquid. It is up to you, which would you rather have tonight? Like I say all the time “no rules”. This is another recipe that you can take some liberty on if you would like.

In the “stoup” that I made, it was a bit thicker, but I used our Sweet Onion Broth so it was a much thicker consistency than using just broth. The potatoes do thicken this up as well, so that adds to the thicker consistency too. This is a great dinner idea that, without many ingredients, goes a long way and is very filling. Try it and let me know what you think, I would love to hear your feedback.

Kale, Sausage and Potato “Stoup”

1 bag (or Bunch) of Kale (I like the Tuscan)

1 lb loose Italian sausage (I used a fennel and garlic flavor)

1 onion chopped

3 cloves garlic chopped

3 Yellow Potatoes cut in small cubes

Olive Oil

Kosher Salt and Pepper to taste

32 ounce Beef Broth (If you made our Sweet Onion Beef Broth you can use that) you can add more if you want this to be more soupy.

Brown Sausage


  • In a stockpot (I have a smaller cast iron Le Creuset that I love for soups) over medium heat, brown the sausage and remove from the pan.
  • In the same pot add some olive oil (maybe not too much depending on what is left from the sausage) enough to cover bottom of pot.
  • Add the onions and sauté for 5 minutes until moisture cooks out, add the garlic and cook another 3-5 minutes making sure garlic doesn’t burn.
  • Add kale and more olive oil if it is too dry. Wilt the kale a bit and then add sausage and broth.
  • Add potatoes and simmer until potatoes are cooked through.
  • Adjust salt and pepper to taste and serve. This will serve 4 easily.  If you are serving more, add a few more potatoes and some more broth.  I think with the amount of sausage you can stretch it to serve 6 easily.

Have a warm loaf of bread and a nice salad and you are all set for dinner!

What a great quick prep meal. You can even throw this in the crock pot to simmer for a few hours if you have a busy evening and know things will be crazy around dinner time. Just remember this will affect the consistency of your potatoes (they may turn to mush, but you may want a thicker soup so this could be okay). Enjoy!