Sausage Kale Soup
Warm up your soul with a hearty bowl of Sausage Kale Soup, a comforting one-pot meal that’s as nourishing as it is delicious. Perfect for weeknight dinners or meal prep, this recipe combines the bold flavors of savory Italian sausage, tender russet potatoes, and vibrant kale, all simmered in a rich chicken broth and finished with a touch of velvety heavy cream for an irresistibly creamy texture. Lightly mashed potatoes thicken the soup naturally, while optional crushed red pepper flakes and Parmesan cheese provide customizable spice and depth. Ready in just 45 minutes, this easy sausage and kale soup is a cozy, flavor-packed dish that satisfies every craving. Serve with crusty bread for a wholesome dinner that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Russet potatoes, peeled and diced
- 6 cups Chicken broth
- 4 cups Kale, stems removed and leaves chopped
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and sauté over medium heat until softened, about 4-5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes to the pot and stir for 2 minutes to coat in the aromatics.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
Once the potatoes are fork-tender, use a potato masher to lightly mash some of the potatoes in the pot to help thicken the soup. This step is optional but adds a creamy texture.
Stir in the chopped kale and cooked sausage. Simmer for 5 minutes until the kale is wilted and tender.
Reduce the heat to low and slowly stir in the heavy cream. Let the soup heat through for 2-3 minutes, but do not let it boil.
Season with salt, black pepper, and crushed red pepper flakes (if using). Adjust seasoning to taste.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 10744 mg | 467% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 15.5 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1850 mg | 142% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6268 mg | 133% | |
*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.
