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Cozy Sausage and Potato Soup with Kale (Easy 30-Minute Recipe)

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A deeply savory, creamy (without being cream-heavy), satisfying bowl of soup that comes together in 30 minutes. The sausage brings the fat and flavor, the potatoes give it body, and the kale makes you feel like you’re being responsible.

Ingredients

Scale
  • 1 lb Italian sausage (mild or hot)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 lbs potatoes (Yukon Gold or Russet), diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 4 cups kale, chopped (Lacinato or curly, stems removed)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Brown the Sausage: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the sausage (remove casings if using links). Break it up with a wooden spoon and cook until well browned, about 5-7 minutes. Transfer to a plate with a slotted spoon, leaving the rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the pot and cook until soft and translucent, about 4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
  3. Cook the Potatoes: Add the diced potatoes to the pot. Stir to coat in the onion-garlic mixture and cook for about 2 minutes, stirring occasionally.
  4. Add the Broth and Simmer: Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the potatoes are tender when pierced with a fork.
  5. Add the Kale and Cream: Stir in the chopped kale and cook for 2-3 minutes until bright green and tender. Stir in the heavy cream and heat through for about 1 minute (do not let it boil).
  6. Return the Sausage and Season: Add the cooked sausage back to the pot. Stir together. Taste and season with salt and black pepper as needed.
  7. Serve: Ladle into bowls and serve hot. Garnish with red pepper flakes or freshly grated Parmesan cheese if desired.

Notes

For a thicker soup, mash about a quarter of the potatoes against the side of the pot before adding the kale. Don’t let the cream boil to prevent curdling. Let the soup rest for 10-15 minutes after cooking for flavors to meld. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: sausage and potato soup, kale soup, 30-minute soup, easy soup recipe, cozy soup, weeknight dinner, comfort food, gluten-free soup

Find it online: https://cookluma.com/cozy-sausage-and-potato-soup-with-kale-easy-30-minute-recipe/