Savory Kale & Sausage Soup (Printable Version)
Warming bowl with sausage, spuds, and kale in a thick, velvety base.
# What You'll Need:
→ For the Soup
01 -
1.5 lbs Italian sausage (sweet or combo of sweet and spicy)
02 -
1 large onion, diced
03 -
0.25 to 0.5 teaspoon red pepper flakes
04 -
2 teaspoons kosher salt
05 -
4 cloves garlic, finely chopped
06 -
2 tablespoons all-purpose flour
07 -
4 cups chicken broth
08 -
3 cups whole milk
09 -
2 lbs russet potatoes, cut into 0.25-inch thick slices
10 -
1 large bunch kale (around 5 cups), stems taken out and leaves cut up
11 -
2 cups heavy cream
12 -
0.5 cup grated Parmesan cheese
13 -
Salt and black pepper, as needed
14 -
Extra Parmesan cheese, for topping
# Step-by-Step Guide:
01 -
Heat a large soup pot and cook sausage over medium-high, breaking it up as it cooks. Toss in onions, salt, and red pepper flakes, then cook about 7-10 minutes until the sausage gets nicely browned. Add the chopped garlic and cook another minute till it smells good.
02 -
Switch off the heat and get rid of extra fat. Put the pot back on medium heat. Mix in flour and let it cook about a minute. Pour in chicken broth bit by bit while stirring all the time to stop clumps forming. Then slowly add whole milk, stirring until it's all mixed well.
03 -
Drop in the potato slices and let the soup come to a gentle boil over medium heat. Let it bubble away for 20 minutes or until you can easily stick a fork in the potatoes.
04 -
Add your chopped kale and stir it through gently. Pour in the heavy cream, stirring carefully so you don't break up the potatoes. Turn the heat down to low and cook about 15 minutes until the kale gets soft. Mix in the Parmesan cheese and add more salt and black pepper if needed.
05 -
Scoop into bowls and sprinkle some extra Parmesan cheese and fresh ground black pepper on top. Dig in!