I enjoy this soup because it’s incredibly filling while still being simple to make. I like how the sausage brings deep flavor, the potatoes add thickness and heartiness, and the kale provides a fresh, earthy balance. I also appreciate that the cream and Parmesan meld into a velvety broth that tastes like it came from a restaurant. It’s a one-pot meal I can happily eat for days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 & 1/2 pounds Italian sausage, (I like mild) 1 large onion, chopped 1/4 to 1/2 teaspoon crushed red pepper 2 teaspoons kosher salt 4 cloves garlic, smashed and minced 2 tablespoons flour 4 cups chicken broth 3 cups whole milk 2 pounds russet potatoes, sliced 1 large bunch kale, about 5 cups 2 cups heavy cream 1/2 cup Parmesan cheese, shredded Salt and pepper to taste more shredded Parmesan, to garnish
Directions
I add the sausage to a large soup pot over medium-high heat, using a wooden spoon to crumble it as it cooks.
I add the chopped onion, kosher salt, and crushed red pepper, sautéing for 7 to 10 minutes until the sausage is fully cooked.
I stir in the minced garlic and cook for about a minute, just until fragrant.
I turn off the heat and drain the grease from the pot using a ladle.
I return the pot to medium-high heat and stir in the flour until it coats the sausage mixture.
I slowly pour in the chicken broth while stirring, allowing the flour to thicken the liquid evenly.
I slowly add the whole milk, continuing to stir.
I scrub the potatoes and slice them into 1/4-inch rounds, then add them to the pot.
I reduce the heat to medium and bring the soup to a low boil.
Once simmering, I let it cook for about 20 minutes, or until the potatoes are tender.
I wash the kale, remove the thick stems, and tear or cut it into bite-size pieces.
When the potatoes are done, I add the kale to the pot.
I gently stir in the heavy cream, taking care not to break up the potatoes too much.
I reduce the heat to low and cook for another 15 minutes until the kale is wilted.
I stir in the Parmesan cheese.
I serve the soup topped with extra Parmesan and freshly cracked pepper.
Servings and Timing
This recipe makes 10 servings. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
I sometimes use hot Italian sausage for extra heat or a mix of mild and hot for balance. When I want a slightly lighter version, I replace some of the heavy cream with additional whole milk For a vegetable boost, I occasionally stir in spinach at the end or add diced carrots when sautéing the onions.
Storage/Reheating
I store leftovers in the refrigerator for up to 4 days. The soup thickens as it rests, so when I reheat it on the stovetop or in the microwave, I add a splash of broth or milk to bring back the creamy consistency. This soup also freezes well for up to 2 months, though I stir it well after thawing since the dairy may separate slightly.
FAQs
Can I use turkey or chicken sausage?
Yes, I use them when I want a leaner option.
Can I make this soup dairy-free?
I substitute coconut milk and skip the Parmesan, though the flavor changes slightly.
Can I thicken the soup more?
Yes, I mash a few potato slices into the broth.
Can I use baby kale?
Baby kale works well and requires no trimming.
Do I need to peel the potatoes?
I usually leave the skins on, but peeling is fine too.
Can I make this in a slow cooker?
Yes, but I cook the sausage and onions first, then add everything except the cream and kale, which I stir in near the end.
Can I use half-and-half instead of heavy cream?
Yes, though the soup will be a bit less rich.
How spicy is this soup?
It’s lightly spicy, but I adjust the red pepper flakes as I like.
Can I add more cheese?
Absolutely, I stir in extra Parmesan or sprinkle more on top.
Can I freeze this soup?
Yes, but I expect slight separation from the dairy and stir well after thawing.
Conclusion
I love how this sausage kale soup delivers comforting flavors with minimal effort. Each bowl is rich, creamy, and loaded with hearty ingredients that make it perfect for cold nights or anytime I crave a satisfying, soul-warming meal.
A rich, creamy, and comforting sausage kale soup loaded with tender potatoes, savory Italian sausage, vibrant kale, and a velvety broth finished with cream and Parmesan. Perfect for chilly days and hearty appetites.
Ingredients
1 1/2 pounds Italian sausage (mild)
1 large onion, chopped
1/4 to 1/2 teaspoon crushed red pepper
2 teaspoons kosher salt
4 cloves garlic, smashed and minced
2 tablespoons flour
4 cups chicken broth
3 cups whole milk
2 pounds russet potatoes, sliced into 1/4-inch rounds
1 large bunch kale (about 5 cups), stems removed and chopped
2 cups heavy cream
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
More shredded Parmesan, for garnish
Instructions
Add sausage to a large soup pot over medium-high heat, crumbling as it cooks.
Add onion, kosher salt, and crushed red pepper; sauté 7–10 minutes until sausage is cooked.
Stir in garlic and cook 1 minute.
Turn off heat and drain excess grease.
Return pot to medium-high heat and stir in flour to coat sausage.
Slowly pour in chicken broth while stirring to thicken.
Slowly add whole milk, stirring continuously.
Add sliced potatoes and bring to a low boil over medium heat.
Simmer about 20 minutes, until potatoes are tender.
Add chopped kale and gently stir in heavy cream.
Reduce heat to low and cook 15 minutes until kale is wilted.
Stir in Parmesan cheese.
Serve topped with extra Parmesan and freshly cracked pepper.
Notes
Use hot Italian sausage for more heat.
Replace some heavy cream with milk for a lighter version.
Add crispy bacon or pancetta for deeper flavor.
Stir in spinach at the end for extra greens.
Diced carrots can be added with the onions for more vegetables.
