Description
This hearty Sausage Potato and Kale Soup combines savory Italian sausage with tender potatoes and nutritious kale in a creamy broth. Perfect for a comforting meal, this soup is packed with flavor from garlic, onions, herbs, and a hint of spice from red pepper flakes. It is easy to prepare on the stovetop and delivers a warming, satisfying dish ideal for cooler days.
Ingredients
Scale
Meat
- 1 pound Italian sausage
Vegetables
- 4 large potatoes, peeled and diced into bite-sized cubes
- 1 bunch kale, stems removed and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup water
Seasonings and Oils
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons olive oil
Instructions
- Heat the pot: Place a large pot or Dutch oven over medium heat to prepare for cooking the sausage and vegetables.
- Cook sausage: Add the Italian sausage to the pot, breaking it up with a spoon. Cook for 6-8 minutes until browned and fully cooked through.
- Remove sausage: Transfer the cooked sausage to a bowl and set aside, leaving the rendered fat in the pot.
- Prepare potatoes: Peel and dice the potatoes into small bite-sized cubes.
- Sauté onions: Add olive oil to the pot with the sausage fat, heat over medium. Add diced onion and sauté for 3-4 minutes until translucent.
- Add garlic: Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Cook potatoes: Add the diced potatoes to the pot and cook, stirring occasionally for 3-4 minutes.
- Add liquids and seasonings: Pour in chicken broth and water. Add salt, black pepper, red pepper flakes, thyme, and rosemary. Stir well to combine.
- Simmer potatoes: Bring the soup to a simmer and cook for 10-12 minutes until potatoes are tender when pierced with a fork.
- Prepare kale: While soup simmers, wash kale thoroughly, remove tough stems, and chop leaves into bite-sized pieces.
- Return sausage and add kale: Add the browned sausage back to the pot, then stir in the chopped kale. Cook for 3-4 minutes until the kale wilts and softens.
- Add cream: Pour in the heavy cream and stir until fully incorporated into the soup.
- Adjust seasoning: Taste and add additional salt or pepper as needed to balance flavors.
- Simmer to finish: Let the soup simmer for another 2-3 minutes to meld the flavors.
- Serve: Serve hot, optionally garnished with extra kale or grated parmesan cheese.
Notes
- Using a Dutch oven or large heavy-bottomed pot helps distribute heat evenly for best cooking results.
- To reduce fat, choose a lean Italian sausage or remove excess fat after browning.
- Kale stems can be tough and fibrous, so be sure to remove them for better texture.
- This soup can be made a day ahead; flavors deepen with time and it reheats well.
- For a spicier kick, increase the amount of red pepper flakes to taste.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
