Description
A hearty, one-pot soup featuring spicy Italian sausage, tender Yukon Gold potatoes, and lacinato kale in a rich, creamy broth. Perfect for chilly evenings, this comforting meal comes together in under an hour and tastes even better the next day.
Ingredients
- 1 lb Italian sausage (spicy or sweet)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1.5 lbs Yukon Gold potatoes, cut into ¾-inch cubes
- 4 cups low-sodium chicken broth
- 1 large bunch lacinato kale (about 6 cups chopped), stems removed and leaves chopped
- ½ cup heavy cream
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Parmesan cheese for serving
Instructions
- Brown the sausage: Heat a large Dutch oven over medium-high heat. Add the sausage (remove casings if using links) and cook, breaking it up with a wooden spoon, until deeply browned and cooked through, about 5-7 minutes. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pot.
- Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Cook the potatoes: Add the cubed potatoes and a generous pinch of salt. Stir to coat in the onion mixture, then cook for about 5 minutes, stirring occasionally, until they develop a slight crust.
- Add broth and simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.
- Wilt the kale: Add the chopped kale in handfuls, stirring gently as it wilts. Simmer uncovered for about 3-4 minutes until tender but still bright.
- Finish with cream and sausage: Return the browned sausage to the pot. Pour in the heavy cream and stir gently. Heat through for about 2 minutes without boiling. Taste and adjust seasoning with salt and black pepper.
- Serve immediately: Ladle into bowls and top with grated Parmesan cheese and a crack of black pepper. Serve with crusty bread.
Notes
For best results, use lacinato (dinosaur) kale as it’s more tender and less bitter than curly kale. If using frozen kale, add it directly without thawing and cook for 5-7 minutes. To make the soup thicker, mash about a quarter of the potatoes against the side of the pot before adding the kale. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months. Reheat gently on the stovetop to prevent the cream from separating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4
- Sodium: 800
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 32
- Fiber: 4
- Protein: 28
Keywords: sausage potato kale soup, one-pot soup, comfort food, fall soup, winter soup, easy dinner