Description
A warm and hearty soup featuring Italian sausage, potatoes, and kale, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Italian sausage (Mild or spicy)
- 4 medium potatoes (Russet or Yukon Gold, diced)
- 1 large onion (Diced)
- 3 cloves garlic (Minced)
- 6 cups chicken broth
- 1 bunch kale (Chopped, about 4 cups)
- 1 cup heavy cream (Can substitute with half-and-half)
- 1 teaspoon red pepper flakes (Optional)
- Salt (To taste)
- Pepper (To taste)
- Olive oil (For sautéing)
Instructions
- 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.
- 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 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) and cook for another 5 minutes.
- Lower the heat and carefully stir in the heavy cream.
- Season with salt and pepper to taste and warm through for another 2-3 minutes.
- Serve hot in bowls with crusty bread on the side if desired.
Notes
For a creamier texture, blend some of the potatoes. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg