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Italian Sausage and Kale Soup

Italian sausage and kale soup simmers browned sausage and tender Yukon Gold potatoes in chicken broth, then finishes with cream. The kale wilts into a rich, comforting soup with a gently creamy texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage ground, mild or hot
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 1.5 lb Yukon Gold potatoes halved and sliced 1/4 inch thick
  • 6 cups low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 bunch kale stemmed and chopped (about 6 cups)
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven or soup pot over medium-high heat, cook the sausage, breaking it into small pieces, for 6–8 minutes, until browned and cooked to 160°F.
  2. Transfer the sausage to a plate.
  3. Add the onion to the pot and cook over medium heat for 4–5 minutes, stirring occasionally, until softened.
  4. Add the garlic and red pepper flakes and cook for 30 seconds.
  5. Stir in the potatoes, chicken broth, salt, and black pepper, then return the sausage to the pot.
  6. Bring the soup to a boil over high heat, reduce the heat, and simmer uncovered for 12–15 minutes, until the potatoes are tender when pierced with a fork.
  7. Stir in the kale and simmer for 4–5 minutes, until wilted and tender.
  8. Stir in the heavy cream and cook gently for 2–3 minutes, until steaming; do not let the soup boil.

Notes

To keep the cream from separating, cook gently after adding it and do not let the soup boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a lighter option, replace the heavy cream with half-and-half.