Ohio Sausage and Kale Soup Recipe

Ohio Sausage and Kale Soup Recipe

  • 1 pound Bob Evans® Zesty Hot Roll Sausage
  • 1 pound Bob Evans® Italian Roll Sausage
  • 1 tablespoon oil
  • 1 1/2 cups onion, chopped
  • 3 medium potatoes, diced
  • 8 cups chicken broth
  • 1 bunch kale, chopped
  • 1/2 teaspoon nutmeg (optional)
  • 12 slices baguette
  • 1 tablespoon olive oil
  • 1 tablespoon Parmesan cheese (optional)
  1. In large saucepan over medium heat, add oil and onions. Cook until softened. Crumble and cook sausage until browned and cooked through. Add potatoes, broth, kale and nutmeg. Bring to a boil. Cover and reduce heat to simmer for one hour.
  2. For a creamier texture, some of the soup can be pureed in a blender. To serve: brush baguette slices with oil (and parmesan if desired) and broil until toasted. Place 2 slices in each soup bowl. Pour soup over bread and serve.
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