- 1 large yellow onion, quartered lengthwise and sliced crosswise (about 2 cups)
- 8 ounces carrots, scrubbed and sliced diagonally into 1” pieces (about 1½ cups)
- 1 fennel bulb, ends removed, halved, and sliced thickly
- 1 turnip, scrubbed and cut into 1″ pieces (about 2 cups)
- 2 pounds small multicolored potatoes, scrubbed and cut into 1″ pieces
- 1 head of garlic (about 8-12 cloves), peeled
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons dried Italian seasoning, crushed
- 1 tablespoon smoked paprika
- 1 teaspoon crushed red pepper
- 2 tablespoons butter
- 16 ounces chicken sausages, uncooked, casing removed and cut into 1″ pieces
- 8 cups chicken broth
- Fresh thyme sprigs
- 10 ounces chopped kale
- Freshly grated Parmesan cheese (optional)
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
In a large bowl, combine the onion, carrots, fennel, turnip, potatoes, and garlic. Toss with olive oil, kosher salt, Italian seasoning, smoked paprika, and red pepper. Spread in a single layer on the baking sheet and roast, stirring once or twice, until lightly browned, about 20 minutes. Remove from oven and set aside.
Heat butter in a large soup pot over medium-high heat. Add sausage and brown on all sides, about 10 minutes. Scrape the roasted vegetables and oil into the pot. Slowly pour in the chicken broth and bring to a boil.
Stir well, add a few sprigs of fresh thyme, and reduce heat to medium-low. Cover and simmer, stirring occasionally, about 30 minutes. Stir in kale and serve with Parmesan cheese for sprinkling on top, if desired.
Makes about 10 heaping 1-cup servings. Per serving (does not include cheese): 457 calories, 12.2 g. fat, 3.9 g. saturated fat, 0.5 g. poly. fat, 2.6 g. mono. fat, 36.1 mg. cholesterol, 1573.9 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 773 mg. potassium, 29.9 g. carbohydrates, 4.8 g. fiber, 13.2 g. protein, vitamin A 45%, vitamin C 67%, calcium 10%, iron 14%