1lbGround Italian sausageor links with casings removed
1cupDiced Yellow Onion
5cupsChicken Broth
2cupsMilk
1teaspoonDried Oregano
5-6piecesKale LeavesRibs removed and torn into bite size
¼cupHeavy Whipping Cream
salt and pepper to Taste
Instructions
In a soup pot or large Dutch oven on a stovetop, boil the sliced potatoes about 5-10 minutes, until tender. Drain and set aside in a colander or bowl.
In the same or a different soup pot, crumble the Italian sausage over medium heat. You may need to add a bit of butter if you don't use nonstick cookware. Begin to brown for 1-2 minutes. Add the onions. Cook until sausage is fully cooked and onions are translucent. Drain off excess fat.
Stir in the chicken broth, milk, and oregano. Bring to a simmer. Cover and turn to low. Simmer for 20 minutes.
Add the potatoes, heavy cream and kale. Return to simmer. Cook an additional 10 minutes or until the kale has wilted.
Salt and Pepper to taste, Adjust seasonings and heavy cream if desired, Serve hot.
Notes
Make Ahead: This recipe is wonderful for brown bag lunches and potlucks because it heats really well. Just pack the toppings separately.Freeze: This soup cooks so fast that I don’t usually freeze it. However, I did test it for this post. However, the fats and milk contents tend to separate during freezing. Do not add the heavy cream in until ready to serve. Thaw overnight in the refrigerator, shake or blend very well, and add the heavy cream while reheating.Storing Leftovers: Sausage kale soup can be kept refrigerated in an airtight container for 4-5 days.