Miguel’s Savory Sausage, Kale, and Potato Soup

Savory Sausage, Kale, and Potato Soup

Miguel makes this hearty soup in A Murder Yule Regret. Ivy makes a sourdough loaf to complete the meal. Nothing is better on a cold winter day.


  • 3-4 Italian sausages choose your level of spiciness
  • 3 celery stalks cut into bite-sized pieces
  • 3 carrots cut into bite-sized pieces
  • 2-3 turnips cut into bite-sized pieces
  • 1 medium onion diced
  • 1 bunch of kale leaves only, roughly chopped
  • 5-6 red potatoes cut into bite-sized pieces
  • 1 package gnocchi prepared separately
  • 1 can stewed diced tomatoes
  • 3-4 Tablespoons tomato paste
  • 2 cloves garlic minced
  • 1 T fresh thyme or 1 tsp dried
  • 1 T fresh rosemary or 1 tsp dried
  • 1 bay leaves remove before serving
  • 1 tbsp Extra Virgin Olive Oil
  • 4 cups chicken or vegetable stock
  • Salt to taste
  • Parmesan cheese for garnish


  • Using a skillet, preheat over medium heat. Add olive oil.
  • Remove sausage from casings. Separate into chunks and cook in skillet until browned and cooked through. Drain fat and set aside. Alternatively, slice sausage and cook this way.
  • Using a large stock pot or dutch oven, preheat over medium heat. Add chopped celery, carrots, turnips, and onion. Sauté until vegetables have softened. Add garlic.
  • Add sausage, stock, potatoes, kale, and herbs. Simmer until potatoes are soft enough to poke through with a fork and kale is tender.
  • Prepare gnocchi separately. Spoon into bowl. Add soup.
  • Garnish with shaved or grated parmesan cheese.
  • Salt to taste.