Creamy Italian Sausage Soup with Potatoes and Kale
This Italian sausage soup only uses 1 pot and five main ingredients. Comforting and creamy kale and potato soup ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: about 12 cups 1x
- Category: Soup
- Method: Boil
- Cuisine: Italian
Ingredients
- 1 pound ground Italian sausage (sweet or hot)
- 5 medium-sized Idaho potatoes scrubbed clean and chopped into bite-sized pieces (about 2 pounds)
- 6 cups chicken stock or bone broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 bunch of kale, washed, de-ribbed, and chopped (about 8 cups chopped kale)
- 2 cups heavy cream
Instructions
- Sauté the Italian sausage in an enameled Dutch oven or a medium stockpot over medium-high heat. Use a spoon to break it up as it cooks. Take your time to get the sausage brown. It will add so much flavor. This will take about 10 minutes.
- Transfer the sausage crumbles to a bowl and set aside.
- Add the chopped potatoes to the pot and stir them to coat with the leftover sausage drippings.
- Add the chicken stock, salt, pepper, and red pepper flakes (if using). Then, increase the cooking temperature to high and bring it to a boil. Boil for about 8 minutes until the potatoes are fork-tender.
- Add the chopped kale and stir it into the soup. Continue to boil for about 3 minutes. Stir it a couple of times to help break down the kale.
- Slowly pour in the cream while stirring. Return the soup to a boil. Then, decrease the heat to medium-high and simmer for 5 minutes, stirring occasionally.
Notes
Notes about the potatoes
I leave the peelings on the potatoes as a personal preference. Especially if they have thin, tender skin. You can peel them if you want. Red, gold, and russet potatoes also work well. If you don’t have a food scale, 2 pounds of potatoes equals about 5 cups of chopped potatoes.
Storage & Freezing Instructions
Refrigerate & Reheat: Store refrigerated in a covered container for 3-5 days. Reheat leftovers on the stovetop or in a microwave-safe bowl.
Freeze: Ladle the cooled soup into freezer-safe pint containers, leaving an inch of headspace. Label and seal the container. Or vacuum seal it in labeled bags. Freeze for up to 3 months. Thaw the soup in the fridge overnight or defrost quickly in the microwave. Then, follow the reheating instructions above.
Nutrition
- Serving Size: 2 cups
- Calories: 403
- Sugar: 7.2 g
- Sodium: 911.6 mg
- Fat: 23.6 g
- Carbohydrates: 35.6 g
- Fiber: 4.5 g
- Protein: 13.4 g
- Cholesterol: 66.7 mg