This Kale and Sausage Soup is a warm hug in a bowl! It features hearty sausage, fresh kale, and tender potatoes, making it both filling and nutritious.
When I make this soup, it feels like I’m taking care of myself. It’s easy to throw together, and the leftovers taste even better. Who doesn’t love a cozy meal? 🥣
Key Ingredients & Substitutions
Italian Sausage: This is the heart of the soup! Use mild if you prefer a lighter flavor, or spicy for a kick. If sausage isn’t your thing, try using ground turkey or chicken for a healthier twist.
Kale: Kale is the star here, providing nutrition and texture. If you can’t find kale, spinach or Swiss chard makes a great substitute. Just remember to add them later in the cooking process since they wilt faster!
Potatoes: I love using Yukon Gold for their creaminess, but russet or red potatoes work well too. For a low-carb option, swap in cauliflower or turnips.
Heavy Cream: This gives the soup a luscious richness. If you’re looking to lighten it up, try half-and-half or evaporated milk. Dairy-free? Use coconut milk or cashew cream for a similar creamy texture.
How Do You Achieve the Perfect Balance of Flavors?
The key to this soup’s flavor lies in the initial steps. Cooking the sausage first helps release its fat and flavor, which enhances the dish. Here’s how to get it just right:
- Start with a hot pot and let the sausage brown well. This will add depth to the soup.
- Cook the onion until soft before adding garlic. This prevents the garlic from burning and tasting bitter.
- Don’t rush the simmering! Letting the potatoes cook until tender ensures they add the perfect creaminess when combined with the broth.
These steps will make sure your soup is bursting with flavor and has a wonderful texture!
How to Make Kale and Sausage Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) Italian sausage (mild or spicy, casing removed)
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 2 large potatoes, peeled and diced
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
Seasoning & Garnish:
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes, to taste
- Optional: grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious Kale and Sausage Soup will take about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. It’s quick enough for a weekday meal and satisfying enough to impress guests on the weekend!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat, but if your sausage is fatty enough, you may not need any oil. Add the sausage, breaking it up with a spoon, and cook until it’s browned and cooked through, which should take about 5-7 minutes.
2. Sauté the Onions:
Once the sausage is nicely browned, add the diced onion to the pot. Continue cooking for about 3-4 minutes, or until the onions are soft and translucent.
3. Add Garlic:
Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. Keep an eye on it so it doesn’t burn!
4. Bring on the Broth:
Pour in the chicken broth and bring the mixture to a boil. This is where all those amazing flavors start to meld together!
5. Add the Potatoes:
Once boiling, add the diced potatoes. Reduce the heat to a gentle simmer and cook for about 10-12 minutes until the potatoes are nice and tender.
6. Stir in the Kale:
Add the chopped kale to the pot and cook for about 5 minutes, or until it’s wilted and tender.
7. Creamy Finish:
Lower the heat to low and stir in the heavy cream. Warm the soup through gently, but don’t let it boil after adding the cream—this will keep everything smooth and delicious.
8. Season to Taste:
Season the soup with salt, black pepper, and optional crushed red pepper flakes (if you’re looking for some extra heat) to taste.
9. Serve and Enjoy:
Ladle the soup into bowls and top each serving with grated Parmesan cheese if you’d like. Enjoy the comforting warmth of this rich and hearty soup!
This Kale and Sausage Soup is a perfect combination of flavors and textures, guaranteed to fill your heart and your belly on those chilly days!
Can I Substitute the Sausage?
Absolutely! If you’re looking for a healthier option, you can use ground turkey or chicken instead of Italian sausage. For a vegetarian version, try using plant-based sausage or omit it altogether and add more vegetables.
How Can I Make This Soup Ahead of Time?
You can definitely prepare the soup in advance! Cook it through step 8, then let it cool completely before refrigerating. Reheat gently on the stove when you’re ready to serve, adding the cream at the end to keep it creamy.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the soup (without the cream) for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I Use Other Greens Instead of Kale?
Yes, if you don’t have kale on hand, you can substitute it with Swiss chard or spinach. Just add these greens during the last few minutes of cooking since they wilt faster than kale!