Sausage and Kale Soup
A hearty, creamy soup loaded with spicy Italian sausage, tender potatoes, and wilted kale. This one-pot wonder is a comforting classic, perfect for a chilly evening and ready in under an hour.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Brown the Sausage
- b.Place a large Dutch oven or heavy-bottomed pot over medium-high heat.
- c.Add the Italian sausage and cook, using a spoon to break it into smaller pieces, until it is browned and cooked through, about 5-7 minutes.
- d.Use a slotted spoon to transfer the cooked sausage to a plate lined with paper towels, leaving about 1 tablespoon of rendered fat in the pot. If there isn't enough fat, add the olive oil.
- 2
Step 2
- a.Sauté the Aromatics
- b.Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.
- c.Stir in the minced garlic and optional red pepper flakes. Cook for 1 minute more, until fragrant.
- 3
Step 3
- a.Simmer the Soup
- b.Pour the chicken broth into the pot, scraping up any browned bits from the bottom.
- c.Add the sliced potatoes and bring the mixture to a boil.
- d.Once boiling, reduce the heat to a gentle simmer. Cover and cook for 10-15 minutes, or until the potatoes are easily pierced with a fork.
- 4
Step 4
- a.Finish and Serve
- b.Return the cooked sausage to the pot.
- c.Stir in the chopped kale and cook for 2-3 minutes, just until the leaves have wilted.
- d.Reduce the heat to low and slowly stir in the heavy cream. Heat through gently for 1-2 minutes, being careful not to let the soup boil after adding the cream.
- e.Taste and season with salt and black pepper as needed.
- f.Ladle the hot soup into bowls and serve immediately with crusty bread for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, mash a few of the cooked potato slices against the side of the pot with your spoon before adding the cream.
- 2Don't overcook the kale. Add it at the very end to ensure it wilts but keeps a vibrant green color and a slight bite.
- 3If you prefer less spice, use mild Italian sausage and omit the red pepper flakes.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken upon standing; add a splash of broth or water when reheating.
Adapt it for your goals.
Lighter Version
Substitute the Italian pork sausage with turkey sausage and replace the heavy cream with half-and-half or evaporated milk for a lower-fat option.
VegetarianVegetarian
Use a plant-based sausage, vegetable broth, and add a can of cannellini beans along with the potatoes for extra protein.
Dairy FreeDairy-Free
Replace the heavy cream with 1 cup of full-fat canned coconut milk for a rich, dairy-free alternative.
Extra VeggiesExtra Veggies
Add 1 chopped carrot and 1 chopped celery stalk along with the onion for added flavor and nutrients.
Why this is on our healthy list.
Rich in Vitamins
Kale is a nutritional powerhouse, packed with vitamins A, K, and C, which support vision, bone health, and the immune system.
Source of Potassium
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that helps regulate blood pressure and fluid balance.
Provides Satiating Protein
The Italian sausage provides a significant amount of protein, which is crucial for building and repairing tissues and keeping you feeling full and satisfied.
Frequently asked questions
This soup is quite hearty. A 1.5-cup serving contains approximately 750-800 calories, primarily from the sausage and heavy cream. Calorie count can vary based on the specific ingredients used.