Potato and Kale Sausage Soup


Anyone else feel like it will be 2017 before we know it? Thanksgiving week came and went and now I'm in a constant panic over all of the things I have to do between now and December 25th.


That being said, cooking a meal that take lots of time and attention isn't much of an option right now. I made this meal on a Sunday a few weeks ago, popping it all into the crock pot while Andy and I finished chores around the house and prepped for the week ahead.


The dish was hearty and full of flavor and perfect for some of the chilly nights we were blessed with in Tampa. This meal could easily be made vegetarian by omitting the sausage and opting for vegetable stock, but I like to offer some type of meat for Andy because #men. Since it was just the two of us eating it we also had plenty of leftovers to carry us into the week. There is no bigger fan of leftovers than me.

Your turn:

  1. What are you most excited for in the coming holiday season?
  2. What are your go-to meals when you're too busy to cook?

Potato and Kale Sausage Soup

  • One package of fresh sausage links, out of their casing
  • 2 28oz cans of diced tomatoes
  • 3 cups of quartered potatoes
  • 2 cups chicken stock
  • 1 can chick peas
  • 2 cloves minced garlic
  • 2 tbs parsley
  • 2 handfuls of fresh kale
  • salt and pepper to taste
  1. In your crock pot, add all ingredients except for the kale. Make sure the sausage is broken up into bite-sized chunks.
  2. Place your crock pot on high for 3 - 4 hours, or low for 6 - 7 hours.
  3. About 15 minutes before you're ready to eat, add in the kale and stir so it is incorporated into the soup.