Italian-American
Sausage Kale Potato Soup
Italian sausage, potatoes, and kale simmer in a savory broth for a filling one-pot soup. A splash of cream softens the edges without making it heavy.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Photo: dionnedock (CC BY-SA). Source
Why you’ll love it
- Browning the sausage builds the base flavor fast.
- Potatoes thicken the broth as they soften.
- Kale holds texture better than spinach in leftovers.
- One pot covers prep through serving.
Ingredients
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Instructions
- 1
Heat olive oil in a large pot over medium heat. Add sausage and cook 6 to 8 minutes, breaking it up, until browned.
- 2
Add onion and cook 4 minutes until softened; stir in garlic for 30 seconds.
- 3
Pour in chicken broth and add potatoes; bring to a boil, then simmer 12 minutes until potatoes are tender.
- 4
Stir in kale and cook 4 minutes until wilted.
- 5
Reduce heat to low, stir in cream, salt, black pepper, and red pepper flakes.
- 6
Simmer 2 more minutes, then ladle into bowls.
Pro tips
- Use mild or hot sausage depending on preferred heat.
- Dice potatoes small so they cook in the same window as the greens.
- Stir cream in off a hard boil to keep it smooth.
Easy substitutions
- Italian sausage
- turkey sausage
- kale
- Swiss chard or spinach added at the end
- heavy cream
- half-and-half
Storage and reheating
Storage
Cool and refrigerate in a sealed container up to 4 days.
Reheating
Reheat on the stovetop over medium-low, stirring; add broth if the soup has thickened.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 22 g
- Carbs
- 24 g
- Fat
- 27 g
- Fiber
- 4 g
Moderate · Stovetop, One Pan
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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