Miguel’s 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



  1. Using a skillet, preheat over medium heat. Add olive oil.
  2. 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.
  3. 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.
  4. Add sausage, stock, potatoes, kale, and herbs. Simmer until potatoes are soft enough to poke through with a fork and kale is tender.
  5. Prepare gnocchi separately. Spoon into bowl. Add soup.
  6. Garnish with shaved or grated parmesan cheese.
  7. Salt to taste.