Italian Sausage, Potato & Kale Soup
Browned sausage, tender potatoes and kale in a light creamy broth
The short version
Larry's Italian sausage soup: browned sausage, potatoes, kale and garlic in chicken broth finished with a splash of cream. One pot, 45 minutes, and it tastes better the next day.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6 servings
Ingredients
- 1 lb fresh Italian sausage, casings removed (hot or sweet)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1½ lb Yukon Gold or russet potatoes, cut in ¾-inch chunks
- 6 cups low-sodium chicken broth
- 1 bunch lacinato kale, stems removed, leaves chopped
- ¾ cup heavy cream (or half-and-half)
- Grated Parmigiano-Reggiano, salt and black pepper
Instructions
- 01
Brown the sausage. Heat the oil in a large pot over medium-high. Add the sausage, break it into bite-size pieces and cook until browned and no pink remains, about 7 minutes. Leave the fat in the pot.
- 02
Soften the aromatics. Add the onion and cook 5 minutes until soft. Stir in the garlic and chili flakes for 1 minute.
- 03
Simmer the potatoes. Add the potatoes and broth, scrape up the browned bits, bring to a boil, then simmer 15 minutes until a knife slides through the potatoes.
- 04
Wilt the kale. Stir in the kale and simmer 4 to 5 minutes until tender and bright green.
- 05
Finish with cream. Lower the heat, stir in the cream and warm through without boiling. Season with salt and pepper and serve with Parmigiano on top.
Larry’s rule: Mash a few potato chunks against the side of the pot before adding the cream — it thickens the broth without any flour. Skip the cream for a lighter brothy version.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/italian-sausage-soup).