This is a loose interpretation of the classic Portuguese soup known as caldo verde. This Roasted Tomato Sausage Kale Soup Recipe made with potatoes, sausage, kale, and vegetables, makes a healthy-ish one pot meal.
2tablespoonsextra-virgin olive oilplus more for garnish
20ouncesfresh (uncooked) Italian-style turkey or pork sausagesliced into 1/2-inch thick coins
1mediumyellow onionfinely chopped
kosher salt and Freshly ground black pepper
4celery stalksfinely chopped
8garlic clovesthinly sliced
1/2teaspooncrushed red pepper flakesplus more for garnish
1cupdry white winesuch as a Sauvignon Blanc
8cupslow-sodium vegetable broth, chicken broth, or water
1(14 ounce)can diced fire-roasted tomatoes
12ouncessmall red or buttercream potatoescut into 1-inch pieces
Piece of Parmigiano-Reggiano cheese rindplus cheese for garnish (optional)
4ounceskalestemmed and thinly sliced
Cook The Sausage: Heat the olive oil in a large, heavy bottomed Dutch oven or pot over medium heat. Once the oil shimmers, brown the coins of sausage by cooking it cut side down, turning occasionally, until golden all over, about 8 minutes. Remove the browned sausage to a plate and set aside. Discard all but 3 tablespoons of the oil.
Make The Soup Base: Return the pan to medium-low heat, add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 5 to 10 minutes. Stir in the celery, carrots, garlic, and red pepper flakes and cook until the celery just starts to soften, another 3 minutes. Add the wine and stir with a wooden spoon, scraping up any browned bits on the bottom of the pan and cook until the alcohol smell is gone, about 2 minutes.
Simmer The Soup: Add the broth, diced tomatoes and their liquid, the water, potatoes, and cheese rind (if using) and bring to a boil over high heat. Once the soup boils, reduce the heat to low. Partially cover the pot then simmer the soup until the potatoes are knife tender, about 15 minutes. (You could also put the soup in a slow cooker at this point and let it cook over low for up to 8 hours.)
Serve The Soup: Stir the reserved sausage and the kale to the pot. Cook until the sausage is heated through and the kale is wilted, about 5 minutes. Taste, adjust seasoning, grate cheese over the top, as desired. Add a drizzle of olive oil, a crank of black pepper, and serve with crusty bread.