Sausage and Kale Soup is my favorite fall soup recipe. A creamy broth is accented with red potatoes and Italian sausage to make a soup that is hearty and warms the soul.
I have so many good things I want to say about this soup. First, even if I loved nothing else in the fall (which I love everything about the fall), I would still look forward to the fall just for this soup. Second, the colors make me feel like Christmas is coming but in sort of washed out, gotta freak out sort of way. Maybe it’s because I make this a LOT during the holidays to keep me from being in the kitchen. I always have a huge to-do list during the holidays. Is it too early to start the Christmas stress? It is? Good, I will be happy in my procrastination.
Back to this uniquely simple and delish soup. I make this soup at least 4-5 times a year. The mixture of red potatoes, kale, Italian sausage, and creamy broth make my tummy sing (and want to sneak in the fridge for just a bit more). The main reason I love soup though is for the leftovers. Which is why I make it around Christmas a LOT. Did I already say that? Dang.
LOOKING FOR MORE HEARTY SOUP RECIPES? CHECK THESE OUT:
- Cabbage Beef Soup
- Chicken and Wild Rice Soup
- French Onion Soup
- Creamy Seafood Chowder Soup
- Broccoli Cheese Soup with Real Cheese
Sausage and Kale Soup Recipe
- 8 medium red potatoes sliced thin
- 1 medium yellow onion diced
- 5-6 pieces kale leaves stems removed and torn into bite size
- 1 lb ground Italian sausage or links with casings removed
- 5 cups Chicken Broth
- 2 cups Milk
- 1 tsp oregano
- 1/4 cup heavy whipping cream
- Salt and Pepper to Taste
- 1. In a large pot, boil the sliced potatoes until tender, about 5-10 minutes. Drain and set aside.
- 2. In a large pot, crumble the Italian sausage. Begin to brown 1-2 minutes and then add the onions. Cook until sausage is fully cooked and onions are translucent. Drain off excess fat.
- 3. Stir in the chicken broth, milk, and oregano. Bring to a simmer, cover, and turn to low. Simmer for 20 minutes.
- 4. Add the potatoes, heavy cream, and kale. After returning to a simmer, cook 10 minutes or until the kale has wilted.
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