Hot Itaalian Sausage Soup
Warm up your soul with this hearty and flavorful Hot Italian Sausage Soup, a comforting one-pot wonder that’s perfect for cozy evenings. Packed with bold, spicy sausage, vibrant vegetables, and nutrient-rich kale, this soup strikes the perfect balance between robust flavor and wholesome nutrition. Simmered in a savory chicken broth with aromatic herbs like basil and oregano, each spoonful is bursting with Italian-inspired goodness. The addition of tender potatoes and a touch of crushed tomatoes creates a satisfying, hearty texture that’s sure to please. Top it off with a sprinkle of grated Parmesan and fresh parsley for an extra layer of flavor, and serve it piping hot for a meal that’ll leave everyone asking for seconds. Ideal for busy weeknights or weekend gatherings, this quick-to-prep soup is a surefire favorite that delivers restaurant-worthy quality right to your table.
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Recipe Information
Ingredients
- 1 pound Hot Italian sausage
- 1 tablespoon Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 medium, sliced Carrots
- 2 sliced Celery stalks
- 1 medium, diced Red bell pepper
- 14 ounces Crushed tomatoes
- 6 cups Chicken broth
- 3 cups, chopped Kale
- 2 medium, diced Potatoes
- 1 whole Bay leaf
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 cup, grated (optional for garnish) Parmesan cheese
- 2 tablespoons, chopped (optional for garnish) Parsley
Instructions
In a large soup pot or Dutch oven, heat olive oil over medium-high heat.
Remove the casings from the hot Italian sausage (if applicable) and add the sausage to the pot. Cook, breaking it into crumbles with a wooden spoon, until browned and cooked through. Remove the sausage from the pot and set it aside.
In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add the red bell pepper and continue cooking for another 2 minutes.
Stir in the crushed tomatoes, chicken broth, diced potatoes, bay leaf, dried basil, and dried oregano. Bring the mixture to a boil.
Lower the heat to a simmer and return the cooked sausage to the pot.
Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are tender.
Add the chopped kale to the soup and cook for an additional 5 minutes until the kale is wilted.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.7 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
