Sausage and Kale Soup

Top down view of Sausage Kale Soup in a red bowl.

5 from 10 votes

Sausage kale soup is brimming with flavor from red potatoes, Italian sausage, and a creamy broth that is hearty and warms the soul.

Prep Time20

Cook Time45

Total Time1 5

Course: Soup

Cuisine: American

Servings: cups

Calories: 282kcal

Author: Rachel

Cost: $15

Ingredients

2 lbs Red Potatoes sliced about ¼ inch thick rounds
1 lb Ground Italian sausage or links with casings removed
1 cup Diced Yellow Onion
5 cups Chicken Broth
2 cups Milk
1 teaspoon Dried Oregano
5-6 pieces Kale Leaves Ribs removed and torn into bite size
¼ cup Heavy 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.

Nutrition