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Sausage Kale Soup
4.9 from 294 votes

Sausage Kale Soup

This Sausage Kale Soup combines Italian sausage with hearty russet potatoes and kale in a creamy broth enriched with whole milk, heavy cream, and Parmesan cheese. The sausage is browned with onion and garlic, then thickened with flour before slow-simmering with broth and milk, resulting in a rich, smooth soup. The kale adds a tender, leafy texture, balancing the savory and mildly spicy flavors from crushed red pepper. It’s a filling soup suitable as a main dish for a comforting meal.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 10
Calories: 560 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Add 1 large onion, chopped.  Use a wooden spoon to crumble the sausage.
  3. 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.
  4. Add 4 cloves of minced garlic. Sauté for one more minute, until garlic is fragrant.
  5. 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).
  6. Turn the heat back on to medium high and stir in 2 tablespoons flour.
  7. 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.
  8. Slowly add 3 cups of whole milk while stirring.
  9. 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.
  10. Add the potatoes to the pot. Turn the heat down to medium and bring to a low boil.
  11. Once the soup is at a low simmer, continue simmering for about 20 minutes, until the potatoes are tender.
  12. 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.
  13. When the potatoes are tender, add the kale to the soup.
  14. 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.
  15. Turn the heat to low and let cook for another 15 minutes, until the kale is wilted.
  16. Gently stir in 1/2 cup Parmesan cheese.
  17. Serve with fresh shredded Parmesan cheese and a few grinds of black pepper.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 560

% 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.