Description
This creamy sausage soup combines savory Italian sausage with tender baby potatoes, nutrient-rich kale, and a luscious blend of chicken broth and heavy cream. Enhanced with aromatic herbs and Parmesan cheese, this comforting soup offers a perfect balance of hearty flavors and creamy texture, ideal for a cozy meal.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups baby potatoes, diced
- 2 cups kale, chopped
Liquids
- 4 cups chicken broth
- 2 cups heavy cream
Seasonings and Cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Heat Olive Oil: Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat until shimmering.
- Cook Sausage: Add one pound of Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes until browned and fully cooked through.
- Set Sausage Aside: Remove the cooked sausage from the pot and set it on a plate, leaving the rendered fat in the pot for flavor.
- Sauté Onion: Add one medium diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
- Add Garlic: Stir in three cloves of minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- Add Broth and Simmer: Pour in four cups of chicken broth, stirring to combine. Bring to a simmer over medium-high heat, then reduce heat to low and simmer gently for 10 minutes to develop flavors.
- Add Potatoes: Stir in two cups of diced baby potatoes. Cover the pot and cook for 10-12 minutes until the potatoes are fork-tender.
- Add Kale: Add two cups of chopped kale and stir until it wilts and softens, about 3-4 minutes.
- Return Sausage: Return the cooked sausage to the pot and mix well to combine with the vegetables.
- Add Cream and Seasonings: Pour in two cups of heavy cream, then season with one teaspoon dried thyme, one teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Stir thoroughly.
- Simmer to Combine: Let the soup simmer for another 5 minutes to meld flavors and heat through.
- Finish with Parmesan: Remove the pot from heat and stir in half a cup of grated Parmesan cheese, ensuring it melts into the soup.
- Taste and Adjust: Taste the soup and adjust seasoning with extra salt, pepper, or red pepper flakes as desired.
- Serve: Ladle the creamy sausage soup into bowls and serve hot for a comforting meal.
Notes
- Use mild or spicy Italian sausage based on your heat preference.
- Baby potatoes can be substituted with Yukon gold or red potatoes, diced evenly for uniform cooking.
- For a thicker soup, reduce the amount of chicken broth slightly or simmer uncovered for a few minutes to reduce.
- Kale can be swapped for spinach or Swiss chard depending on availability.
- Grated Parmesan cheese adds a savory depth; use fresh for best results.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 1 month.
