Sausage and Kale Soup
There’s nothing quite like a hearty bowl of Sausage and Kale Soup to warm you up from the inside out. Brimming with savory sausage, nutrient-rich kale, and tender potatoes in a flavorful broth, this rustic soup delivers comfort with every spoonful.
Servings 6
Calories 340kcal
Cost $12–$15
Ingredients
- 1 lb Italian sausage sweet or spicy – casings removed if using links
- 1 tbsp olive oil – for browning sausage if needed
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ tsp red pepper flakes optional – for a subtle kick
- 6 cups chicken broth – low sodium preferred
- 2 medium russet potatoes diced – or substitute with Yukon Gold
- 1 bunch kale stems removed and chopped – about 4 cups packed
- Salt and black pepper to taste
- ½ tsp dried thyme
- ½ tsp smoked paprika – adds a subtle depth
- ¼ cup heavy cream optional – for a richer finish
- Freshly grated Parmesan optional – for serving
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the sausage, breaking it up with a wooden spoon as it browns. Cook until it’s fully browned and cooked through, about 7–8 minutes. If it’s lean, add a bit of olive oil to prevent sticking.
- Once the sausage is browned, add diced onion to the pot. Cook for 4–5 minutes until softened. Stir in the minced garlic and red pepper flakes and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and stir well, scraping any flavorful bits from the bottom. Add the diced potatoes, thyme, smoked paprika, and a generous pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
- Let the soup simmer gently for about 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally and check for seasoning—adjust salt and pepper if needed.
- Stir in the chopped kale and simmer for another 5 minutes until it’s tender but still vibrantly green. If you prefer kale very soft, let it go for a few extra minutes.
- Turn off the heat and stir in the heavy cream for added richness. This step is optional but adds a beautiful silkiness to the soup. Serve hot with a sprinkle of Parmesan and a side of crusty bread.
Notes
1. Use Quality Sausage:
The sausage is the flavor base, so choose one with bold seasoning. Spicy Italian sausage brings heat, while sweet sausage adds mild herbiness. Avoid overly fatty or bland varieties. 2. Don’t Skip the Browning:
Browning the sausage creates a flavorful fond on the pot’s bottom. Scraping that into the broth makes a huge difference in taste. It’s an easy way to develop richness without extra ingredients. 3. Adjust the Texture to Taste:
For a thicker soup, mash some of the potatoes in the pot or blend a cup of the soup with an immersion blender. For a lighter broth, skip the cream entirely. 4. Add Greens Last:
Kale cooks quickly and retains its color best when added near the end. Avoid overcooking it or it may turn mushy or overly bitter.
The sausage is the flavor base, so choose one with bold seasoning. Spicy Italian sausage brings heat, while sweet sausage adds mild herbiness. Avoid overly fatty or bland varieties. 2. Don’t Skip the Browning:
Browning the sausage creates a flavorful fond on the pot’s bottom. Scraping that into the broth makes a huge difference in taste. It’s an easy way to develop richness without extra ingredients. 3. Adjust the Texture to Taste:
For a thicker soup, mash some of the potatoes in the pot or blend a cup of the soup with an immersion blender. For a lighter broth, skip the cream entirely. 4. Add Greens Last:
Kale cooks quickly and retains its color best when added near the end. Avoid overcooking it or it may turn mushy or overly bitter.