Description
A cozy and quick soup featuring Italian sausage, potatoes, and kale, perfect for a comforting dinner.
Ingredients
Main ingredients
- 1 pound Italian sausage (Mild or spicy.) (Use a sausage you like.)
- 4 medium potatoes (Russet or Yukon Gold, diced.) (Russet for breaking down, Yukon Gold for creamier texture.)
- 1 large onion (Diced.)
- 3 cloves garlic (Minced.)
- 6 cups chicken broth
- 1 bunch kale (Chopped, about 4 cups.) (Add at the end to keep it bright.)
- 1 cup heavy cream (Can substitute with half-and-half for a lighter version.) (Add at the end to avoid curdling.)
- 1 teaspoon red pepper flakes (Optional.)
- Salt (To taste.)
- Pepper (To taste.)
- Olive oil (For sautéing.)
Instructions
Preparation
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
- Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes.
- Serve hot in bowls with crusty bread on the side if desired.
Notes
Cool soup quickly and transfer to airtight containers. It keeps well in the fridge for 3–4 days. Reheat gently on the stove over low heat. For freezer trips, freeze without the cream for up to 3 months. Add cream back in after thawing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup
- Cuisine: Italian