Delightful Sausage Kale Soup

My go-to comfort meal when temperatures drop is this rich sausage soup with kale. I first whipped it up as my own take on that popular restaurant chain version. It brings together spicy Italian sausage, soft potatoes, and leafy kale for a filling bowl that hits all the right spots.

I came up with this dish during an especially cold winter when we needed something truly warming. These days my family asks for it at least twice monthly from fall through early spring!

What You'll Need

• Italian sausage: This meat forms your soup's flavor backbone. Go for sausage that shows flecks of herbs and has decent fat for richer taste.
• Onion and garlic: These two create your flavor foundation. Pick solid onions with no mushy parts and fresh whole garlic instead of the jarred stuff.
• Red pepper flakes: They bring warmth that cuts through the dairy richness. Add gradually until you get your preferred kick.
• Flour: This gives your soup the right thickness without getting pasty. Don't eyeball it—measure it out.
• Chicken broth: Adds depth and savory notes. Homemade wins but boxed works fine too.
• Whole milk and heavy cream: They're what makes this soup so luxurious. Don't try to cut calories here!
• Russet potatoes: Their starch naturally thickens your soup. Look for firm ones without any green spots.
• Kale: Packs in nutrients and makes your soup look pretty. Get bunches that look fresh and crisp.
• Parmesan cheese: This final touch pulls everything together. Grate it fresh for the smoothest melt.

How To Make It

Brown Your Meat & Veggies:

Start by cooking Italian sausage in a big pot over medium-high heat, breaking it into smaller chunks as you go. This first step builds tons of flavor. Throw in your diced onions, salt, and red pepper flakes, then let it all cook for 7-10 minutes until the meat gets nice and brown and onions turn clear. This longer cooking really sets up your flavor base. Toss in your chopped garlic and cook just 60 seconds more until you can smell it, but watch carefully so it doesn't burn and get bitter.

Create Your Base:

Turn off the heat and pour off extra fat if there's too much. Put the pot back on the stove and sprinkle flour right onto your meat mixture. Stir non-stop for exactly one minute to cook away the raw flour taste. Start pouring chicken broth in very slowly while stirring all the time to avoid lumps. Once that's mixed in, gradually add your whole milk while continuing to stir. Taking your time here means you'll get a perfectly smooth soup.

Cook It Through:

Add your sliced potatoes and let everything come to a gentle boil on medium heat. Lower to a simmer and cook about 20 minutes, stirring now and then so nothing sticks. Poke the potatoes with a fork to check if they're done but still hold their shape. They should be soft but not mushy.

Finish It Off:

Mix in your chopped kale carefully so you don't break up those tender potatoes. Pour in the heavy cream and stir gently to mix everything together. Turn the heat down low and let it all cook another 15 minutes until the kale softens to how you like it. Add your Parmesan and stir until it melts completely. Give it a taste and add more salt and pepper if needed.

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You might think those red pepper flakes aren't needed, but I've found they're vital for cutting through the dairy richness. One time I left them out when cooking for friends who can't handle spice, and everyone felt the flavor wasn't quite right!

Prep In Advance

This soup actually gets tastier after sitting awhile as all the flavors blend together. You can cook it up to three days before you need it and keep it in the fridge in a sealed container. When it's time to eat, warm it slowly on medium-low heat, stirring every so often to prevent burning. You might need to add a bit more chicken broth since it thickens up a lot in the fridge.

Substitution Guide

Want something a bit lighter? You can use half-and-half instead of heavy cream, though your soup won't be quite as rich. Turkey Italian sausage works great if you don't eat pork. If kale isn't your thing, try spinach for a milder taste, but only add it during the final 5 minutes since it cooks way faster. You can also swap in sweet potatoes for russets if you want different flavor and extra nutrients.

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Serving Suggestions

This filling soup pairs perfectly with simple sides. Go for a chunk of crusty bread or some garlic toast for dipping into that creamy broth. A simple green salad with tangy dressing balances out the richness nicely. If you're feeling fancy, hollow out some bread bowls to serve it in and watch your guests smile with delight.

The Italian Connection

While this soup draws inspiration from that famous Olive Garden favorite, it actually has roots in traditional Tuscan cooking. Many old-school Tuscan soups feature similar ingredients like kale, potatoes, and local sausage. Adding cream is more of an American twist that makes the soup richer than the original Italian versions. Whether it's authentic doesn't really matter when it tastes this good!

FAQs About the Recipe

→ What kind of sausage should I pick for this soup?

Either mild or spicy Italian sausage works great. You can even mix them together for a nice flavor balance.

→ Can I swap out the russet potatoes?

Sure, try Yukon Gold or red potatoes instead, though russets give you the creamiest result.

→ How do I make the soup thicker?

Add another spoon of flour or smash some of the cooked potatoes right in the pot to bulk it up.

→ Is there a way to make this without dairy?

Absolutely, just swap the whole milk for unsweetened almond milk and use coconut cream instead of heavy cream.

→ What's the best way to keep leftovers?

Let the soup cool down, then pop it in a sealed container in your fridge for up to 3 days. Warm it back up slowly on low heat, giving it a stir now and then.