Spicy Sausage Soup
Warm up with a bowl of hearty and flavorful Spicy Sausage Soup, a comfort food classic with a fiery twist! Packed with bold Italian sausage, tender red potatoes, and nutrient-rich kale, this soup is simmered in a savory tomato and chicken broth base infused with aromatic garlic, oregano, and basil for an irresistible depth of flavor. A hint of crushed red pepper makes it perfectly spicy, while a splash of optional heavy cream adds a luscious, velvety finish. Quick and easy to make in just under an hour, this one-pot recipe is perfect for cozy weeknight dinners or meal prep. Garnish with freshly grated parmesan and parsley for an elegant touch, and serve alongside crusty bread to soak up every last drop of this satisfying, spice-kissed soup!
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Recipe Information
Ingredients
- 1 pound spicy Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 0.5 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 small red potatoes, quartered
- 4 cups kale leaves, stems removed and chopped
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the spicy Italian sausage and cook, breaking it up into small pieces, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
If needed, add 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken broth, red pepper flakes, dried oregano, and dried basil to the pot. Stir well to combine.
Return the cooked sausage to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
Add the quartered red potatoes to the soup. Simmer for an additional 15-20 minutes, or until the potatoes are fork-tender.
Stir in the chopped kale and cook for 3-5 minutes until wilted. If using, add the heavy cream and stir to combine.
Taste the soup and season with salt and black pepper as needed.
Serve the soup hot, garnished with grated parmesan cheese and chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1652 mg | 35% | |
*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.
