Creamy Sausage Potato Kale Soup

Name: Creamy Sausage Potato Kale Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1 pound Italian sausage; 2 teaspoons olive oil; 1 large onion; 2 parsnips; 2 carrots; 2 stalks celery; 1 pound red skinned potatoes; 1 teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes; 1 teaspoon crushed fennel seed; 1 ½ teaspoons salt; ½ teaspoon black pepper; 1 bay leaf; 8 cups chicken stock or broth; 4 cups leafy kale; 1 cup cream

User Reviews

4.8

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Calories
447 kcal
Course
Main Course, Soup
Cuisine
American

Creamy Sausage Potato Kale Soup

Andrew Underwood

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This quick and easy soup recipe is perfect for busy weeknights and makes a big pot of lightly creamy, sausage potato soup with ribbons of kale, and chunks of potato, carrot and parsnips. A bit of cream added to the broth gives the silky broth an added layer of richness without being heavy or thick.

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Ingredients

Servings

1 pound Italian sausage removed from casings
2 teaspoons olive oil
1 large onion diced
2 parsnips peeled and diced
2 carrots peeled and diced
2 stalks celery diced
1 pound red skinned potatoes diced
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1 teaspoon crushed fennel seed optional
1 ½ teaspoons salt
½ teaspoon black pepper
1 bay leaf
8 cups chicken stock or broth low sodium or homemade
4 cups leafy kale
1 cup cream

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Instructions

Heat a dutch oven or soup pot over medium high heat. Add the olive oil and brown the sausage, breaking it up into small bite sized bits with the back of a wooden spoon.
Stir in the onion, parsnips, carrots and celery. Cook, until tender, stirring occasionally, about 5-8 minutes.
Add the diced potatoes, oregano, red pepper flakes, fennel (if using), salt, pepper and bay leaf. Cook and stir for one minute until fragrant.
Add the chicken stock and bring the pot to a boil. Reduce the heat to a simmer and cook for 10-15 minutes or until the potatoes are tender.
Remove the tough stem from the kale and discard. Roughly chop the kale and add the greens to the soup. Cook for one minute until the kale wilts and stir in the heavy cream. Heat for another minute until the the soup is hot. and ladle into bowls to serve.
Taste for seasonings and adjust as necessary. Ladle into bowls to serve.

Nutrition Information

Show Details

Calories 447kcal (22%) Carbohydrates 27g (9%) Protein 17g (34%) Fat 32g (49%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Cholesterol 84mg (28%) Sodium 973mg (41%) Potassium 1026mg (29%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 6365IU (127%) Vitamin C 55mg (61%) Calcium 127mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	27g	9%
Protein	17g	34%
Fat	32g	49%
Saturated Fat	14g	70%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Cholesterol	84mg	28%
Sodium	973mg	41%
Potassium	1026mg	22%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	6365IU	127%
Vitamin C	55mg	61%
Calcium	127mg	13%
Iron	3mg	17%