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Sausage, Potato, and Kale Soup

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This hearty and flavorful soup combines savory sausage, tender potatoes, and nutritious kale in a creamy broth, making it the perfect comfort food for chilly days.

Ingredients

1 lb sausage (Italian or your choice), casing removed if using links

1 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

6 cups chicken broth (or vegetable broth for vegetarian option)

4 cups diced potatoes (Yukon Gold or red potatoes preferred)

4 cups chopped kale

1/2 to 3/4 cup heavy cream or half-and-half

Salt and pepper, to taste

Grated Parmesan cheese, for serving (optional)

Crusty bread, for serving (optional)

Instructions

  1. If using sausage links, remove casing by slicing lengthwise and peeling it off to allow crumbling.
  2. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it apart, until browned and cooked through (5–7 minutes).
  3. Add chopped onion to the pot; cook until translucent, about 5 minutes. Add minced garlic and cook 1 more minute until fragrant.
  4. Pour in chicken broth, scraping up browned bits from the pot bottom. Add diced potatoes and bring to a boil.
  5. Reduce heat to a simmer and cook until potatoes are tender, about 15–20 minutes.
  6. Stir in chopped kale and cook until wilted, about 5 minutes.
  7. Slowly stir in heavy cream or half-and-half; heat through but do not boil.
  8. Season with salt and pepper to taste. Serve with grated Parmesan cheese and crusty bread, if desired.

Notes

  • Use hot Italian sausage or add red pepper flakes for a spicy version.
  • For a vegetarian option, omit sausage and use vegetable broth; add more vegetables like carrots and celery.
  • Stir in Parmesan cheese before serving for a cheesy twist.
  • Store leftovers in the refrigerator up to 3 days or freeze up to 3 months.
  • Reheat gently, adding broth or cream if needed to adjust consistency.
  • This soup is naturally gluten-free, but verify sausage and broth labels.
  • Can be made in a slow cooker by browning sausage and sautéing onions/garlic first, then cooking on low 6–7 hours.
  • Use frozen kale by adding it in the last 10 minutes of cooking.
  • Adding beans like cannellini enhances heartiness and protein.

Nutrition

Find it online: https://recipesbyjanet.com/sausage-potato-and-kale-soup/