Sausage and Kale Soup

This creamy sausage and kale soup is cozy, hearty, and so simple to make. Filled with Italian sausage, tender potatoes, and fresh kale in a rich, creamy broth. It’s the perfect comforting meal for a chilly day. Serve with a slice of warm sourdough bread!

Servings: 4–6

Prep time: 10 minutes

Cook time: 25–30 minutes

Ingredients

• 1 pound Italian sausage

• 2 small shallots, finely diced

• 4 small russet potatoes, thinly sliced or diced

• 1 quart (4 cups) chicken broth

• 2 cups chopped kale, stems removed

• 1 cup whole milk

• 1 cup heavy cream

• Salt and pepper, to taste

Method

1. In a large pot or Dutch oven over medium heat, brown the Italian sausage, breaking it into small pieces as it cooks.

2. Add the diced shallots to the sausage and cook for 2–3 minutes, until softened and fragrant.

3. Add the potatoes and chicken broth. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

4. Stir in the chopped kale and let it cook for 3–5 minutes, until softened.

5. Reduce the heat to low and stir in the milk and heavy cream. Warm everything through, being careful not to let the soup boil.

6. Season with salt and pepper to taste. Serve warm with crusty sourdough bread!

Notes

• Italian sausage: Use mild or spicy Italian sausage depending on your preference.

• Potatoes: Thinly sliced potatoes give this soup a classic rustic texture, while diced potatoes make it a little chunkier.

• For a thicker soup: Gently mash a few of the cooked potatoes into the broth before adding the milk and cream.

• Leftovers: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat.