Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 1180mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 115mg
