Sausage, Potato and Kale Soup
Savory Italian sausage creates a rich and flavorful soup base.Tender potatoes make the soup hearty and satisfying.Fresh kale adds color, freshness, and earthy flavor.Garlic, onion, thyme, and red pepper flakes provide aromatic depth.A splash of cream creates an optional smooth and luxurious finish.Serve hot with crusty bread for a comforting one-pot family meal.
Ingredients
- 1 pound Italian sausage, mild or spicy
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 6 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional
- ¾ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 4 cups fresh kale, stems removed and chopped
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Prepare the Vegetables
- Peel the potatoes and cut them into approximately ½-inch to ¾-inch cubes.Finely chop the onion, dice the carrots and celery, and mince the garlic.Remove the tough stems from the kale and roughly chop the leaves into bite-sized pieces.Set all the vegetables aside.
Brown the Sausage
- Heat a large heavy-bottomed pot or Dutch oven over medium heat.Add the Italian sausage, breaking it apart with a wooden spoon as it cooks.Cook for approximately 6–8 minutes, stirring occasionally, until the sausage is browned and cooked through.If the sausage produces excessive fat, carefully drain some of it.
Add the Onion
- Add the chopped onion to the pot.Cook with the sausage for approximately 4–5 minutes, stirring occasionally, until the onion softens and becomes translucent.If the pot seems dry, add a small amount of olive oil.
Add the Carrots and Celery
- Stir in the diced carrots and celery.Cook for approximately 3–4 minutes until they begin to soften.These vegetables add sweetness and savory depth to the soup.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring constantly until fragrant.Avoid allowing the garlic to brown.
Add the Potatoes
- Add the cubed potatoes to the pot.Stir them into the sausage and vegetables so they become coated with the flavorful mixture.
Simmer the Soup
- Bring the soup to a gentle boil.Reduce the heat to medium-low and partially cover the pot.Simmer for approximately 18–22 minutes, or until the potatoes are fork-tender.
Add the Kale
- Add the chopped kale to the soup.Stir gently so the leaves become submerged in the broth.Cook for approximately 4–6 minutes, or until the kale becomes tender but still retains some color and texture.
Add the Milk and Cream
- Reduce the heat to low.Slowly stir in the whole milk and heavy cream.Warm the soup gently for approximately 3–4 minutes.Do not allow it to boil vigorously after adding the dairy.
Adjust the Consistency
- If the soup is too thick, add a little warm chicken broth or milk.For a thicker soup, gently mash a few potato pieces against the side of the pot and stir them into the broth.Taste and adjust the salt, pepper, and red pepper flakes as desired.
Garnish and Serve
- Ladle the hot soup into serving bowls.Top with extra Parmesan, fresh parsley, cracked black pepper, or red pepper flakes.Serve immediately with crusty bread, garlic toast, or warm sourdough.
Notes
- Sausage: Mild or spicy Italian sausage works well. Chicken or turkey sausage can also be used.
- Potatoes: Yukon Gold potatoes provide a creamy texture while holding their shape.
- Kale: Curly kale or Tuscan kale can be used. Tuscan kale generally has a softer texture.
- Cream: Heavy cream makes the soup richer, while additional milk creates a lighter version.
- Broth: Low-sodium chicken broth allows you to control the final salt level.
- Spice: Red pepper flakes can be increased or omitted depending on your preferred heat level.
- Parmesan: Freshly grated Parmesan melts and blends more smoothly than packaged grated cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.