Italian Sausage Kale Soup (Printable)
Hearty Italian soup with sausage, potatoes, kale, and a rich creamy broth for cozy evenings.
# What You Need:
→ Meats
01 - 1 pound Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 3 cups kale, stems removed and chopped
→ Pantry & Dairy
06 - 4 cups low-sodium chicken broth
07 - 1 cup heavy cream
08 - 2 tablespoons olive oil
09 - Salt and black pepper, to taste
10 - Pinch of crushed red pepper flakes (optional)
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a spoon, about 6 to 8 minutes. Remove excess fat if needed.
02 - Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the sliced potatoes and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender.
04 - Add the chopped kale to the pot and cook for 3 to 4 minutes until wilted.
05 - Lower the heat and slowly stir in the heavy cream. Season with salt, black pepper, and red pepper flakes if using. Simmer gently for another 2 to 3 minutes.
06 - Taste and adjust seasoning as needed. Ladle into bowls and serve hot with crusty bread if desired.
# Expert Hints:
01 -
- The creamy broth pairs with the savory sausage in a way that makes you close your eyes on the first spoonful every single time.
- It comes together in under an hour with ingredients you probably already have, which makes it the ultimate weeknight rescue meal.
02 -
- If you add the cream at a full boil it will break and look curdled, so always lower the heat first and be patient.
- The soup thickens considerably as it sits overnight, so add a splash of broth when reheating to bring it back to life.
03 -
- Remove the excess sausage fat before adding the onions or your soup will taste greasy by the time the cream goes in.
- Slice the potatoes as uniformly thin as possible because uneven slices mean some turn to mush while others stay crunchy in the center.