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Cozy Sausage and Potato Soup with Kale: Easy One-Pot Recipe

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A comforting one-pot soup made with Italian sausage, Yukon Gold potatoes, and kale in a creamy broth. Ready in under an hour, this forgiving recipe is perfect for busy weeknights and gets even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 ½ pounds Yukon Gold potatoes, diced (about 4 medium)
  • 1 cup heavy cream or half-and-half
  • 4 cups chopped kale (stems removed)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese (for serving)

Instructions

  1. Brown the sausage (5 minutes): Heat the olive oil in your Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until no longer pink, about 5-6 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
  2. Sauté the aromatics (3 minutes): Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until it starts to soften and turn translucent—about 3 minutes. Scrape up any browned bits from the bottom as you stir. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant. Do not let the garlic burn.
  3. Add the potatoes and broth (20 minutes): Pour in the chicken broth and add the diced potatoes. Bring everything to a boil, then reduce the heat to medium-low and let it simmer. Cover the pot partially with a lid. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Return the sausage (1 minute): Once the potatoes are tender, stir the cooked sausage back into the pot. Let it warm through for about a minute.
  5. Add the kale (3-4 minutes): Stir in the chopped kale. Cook for 3-4 minutes, stirring occasionally, until the kale is tender and dark green. If you want a thicker soup, use a potato masher or fork to mash a few of the potatoes right in the pot before adding the kale.
  6. Stir in the cream (2 minutes): Reduce the heat to low. Pour in the heavy cream and stir gently until everything is combined. Let it heat through for about 2 minutes—do not let it boil. Taste and add salt and pepper as needed.
  7. Serve and finish (1 minute): Ladle the soup into bowls. Top with grated Parmesan cheese and a sprinkle of black pepper. Serve with crusty bread if desired.

Notes

For best flavor, brown the sausage well to develop a caramelized crust. Cut potatoes into even half-inch cubes for uniform cooking. Remove kale stems to avoid bitterness. Taste before adding salt, as sausage and broth are already salty. If soup is too thin, mash some potatoes to thicken. If too thick, add more broth when reheating. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months (add cream fresh after thawing).

Nutrition

Keywords: sausage and potato soup, kale soup, one-pot soup, easy soup recipe, comfort food, Italian sausage soup, creamy soup

Find it online: https://lunafeast.com/cozy-sausage-and-potato-soup-with-kale-easy-one-pot-recipe/