Sausage Kale Soup
User Reviews
4.9
Sausage Kale Soup
Description
Sausage Kale Soup offers a comforting blend of Italian sausage, kale, and potatoes simmered in a creamy base made from whole milk and heavy cream. The dish begins by sautéing sausage with chopped onions and garlic, seasoned with kosher salt and crushed red pepper for a controlled heat. The mixture is thickened with flour, then gradually combined with chicken broth and milk to create a smooth, hearty soup. Russet potatoes add substance while kale contributes a slightly chewy, fresh green element.
The resulting soup is creamy yet textured, with the savory depth of sausage balanced by the brightness of greens and richness of cheese sprinkled in at the end. This soup is cooked over a gentle heat allowing flavors to meld, making it ideal for a filling lunch or dinner on cooler days.
Serve it as a standalone course or with crusty bread for dipping. The Parmesan garnish adds a salty note enhancing the overall flavor. This soup's balance of protein, vegetables, and creaminess provides satisfying nourishment without unnecessary complexity.
Ingredients
- 1 & 1/2 Italian sausage I like mild
- 1 onion chopped, large
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 teaspoons kosher salt
- 4 cloves garlic smashed and minced
- 2 tablespoons flour
- 4 cups chicken broth
- 3 cups milk whole
- 2 pounds russet potato sliced
- 1 kale about 5 cups, large bunch
- 2 cups heavy cream
- 1/2 cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
- Parmesan Cheese to garnish, shredded, more
Instructions
- In a large soup pot, add 1 and 1/2 pounds sausage over medium high heat. You can use mild sausage or a combination of hot and mild.
- Add 1 large onion, chopped. Use a wooden spoon to crumble the sausage.
- Add 2 teaspoons kosher salt and 1/4 to 1/2 teaspoon crushed red pepper (remember you can always add more later). Continue sautéing for about 7-10 minutes, until the sausage is thoroughly cooked.
- Add 4 cloves of minced garlic. Sauté for one more minute, until garlic is fragrant.
- Turn off the heat and drain the grease from the soup pot. There are lots of ways to do this, but I usually tilt the pot to one side and ladle the grease out into a foil-lined bowl (then refrigerate the grease and toss in the garbage).
- Turn the heat back on to medium high and stir in 2 tablespoons flour.
- Once the flour is incorporated, slowly add 4 cups of chicken broth while stirring. You want the flour to thicken the broth, not get clumpy, so go slow.
- Slowly add 3 cups of whole milk while stirring.
- Scrub your potatoes well to get rid of the dirt, then use a sharp knife or food processor to slice the potatoes into 1/4 inch thick coins.
- Add the potatoes to the pot. Turn the heat down to medium and bring to a low boil.
- Once the soup is at a low simmer, continue simmering for about 20 minutes, until the potatoes are tender.
- Meanwhile, prep the kale. Wash it well and use a sharp knife to cut out the thick stems all the way up the leaf. Tear or cut the kale into bite size pieces.
- When the potatoes are tender, add the kale to the soup.
- Add two cups of cream and stir very gently. You don’t want to demolish all of your nice tender potatoes. Just move your spoon around enough so that all the kale is mostly covered with liquid.
- Turn the heat to low and let cook for another 15 minutes, until the kale is wilted.
- Gently stir in 1/2 cup Parmesan cheese.
- Serve with fresh shredded Parmesan cheese and a few grinds of black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 560kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 128mg | 43% |
| Potassium | 856mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2174IU | 43% |
| Vitamin C | 30mg | 33% |
| Calcium | 228mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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