This is one of my favorite chilly evening meals – my version of a Zuppa Toscana..  I never thought I’d consider kale as part of a comfort dish but I dare say it’s what makes the soup. The secret is roughly chopping the kale and adding it to the pot seconds before ladling a scoopful into a bowl. The kale turns a vivid green and keeps a slight bite to it.

I have also been making a slight change to the soup with the potatoes. Shhhh…don’t tell my kids.  I love sweet potatoes but they don’t care for them much so I’ve been leaving out one of the Russet potatoes for a sweet potato. They are ever so delicious plus they are lower on the glycemic index.  Over time, they will grow to like the sweet potatoes just like they’ve grown to like a wide variety of foods now.

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  •  5 mild Italian sausages (casings removed)
  • 4 large cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp kosher salt (more to taste, if needed)
  • pepper
  • 64 oz chicken broth
  • 1 large sweet potato, peeled & cubed
  • 2 large ppotatoes, peeled & cubed
  • kale, roughly chopped

Brown the sausage with a drizzle of olive oil in a large pot.  Add herbs, salt, pepper, and garlic. As soon as you smell the sweet fragrance of garlic, add the chicken broth.  Then add the potatoes. Bring to a boil then drop to a simmer, uncovered for about an hour to let all the flavors marry and the broth to reduce in order to intensify the flavor. (If you get distracted and its longer than an hour – all the better.)

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Little Gabriel had his first bite of baby cereal.  I don’t think he’d classify it as his winter comfort food but he seemed to like it by the third bite.  That’s ok Gabriel – mommy is fine with you preferring me over cereal.  We only tried it because he’s become extremely interested in our food this past week.

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