Sausage, Potato and Kale Soup

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A hearty one-pot soup with Italian sausage, Yukon Gold potatoes, and fresh kale in a savoury Parmesan broth. A little mashed potato thickens the soup naturally, while cream and lemon juice finish it off.

Prep Time13

Cook Time30

Course: Dinner, Soup

Cuisine: American, Italian American, North America

Diet: Gluten Free

Servings: people

Calories: 259kcal

Author: Jana Dziak

Ingredients

1 pound hot Italian pork sausage casings removed if necessary
1 tablespoon olive oil only if needed
1 medium yellow onion diced
4 garlic cloves minced
1½ pounds Yukon Gold potatoes cut into approximately ¾-inch pieces
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes optional or to taste
6 cups homemade beef or chicken bone broth or stock
1 Parmesan rind optional
½ 1 teaspoon kosher salt plus more to taste
½ teaspoon ground black pepper
1 bunch kale tough stems removed and leaves roughly chopped (approximately 5–6 packed cups)
½ cup heavy cream
½ cup freshly grated Parmigiano Reggiano plus more for serving
1 teaspoons fresh lemon juice to taste

Instructions

Brown the Sausage and Prepare the Vegetables: Heat a large Dutch oven over medium-high heat. Add the sausage, break it into bite-sized pieces, and cook for 6–8 minutes until browned and cooked through. While it cooks, prepare the onion, garlic, potatoes, and kale; grate the cheese and measure the remaining ingredients. Transfer the sausage to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pot. Add olive oil only if needed.
1 pound hot Italian pork sausage
Cook the Onion and Aromatics: Reduce the heat to medium. Add the olive oil, onion and cook for 4–5 minutes until softened. Stir in the garlic, Italian seasoning, and crushed red pepper flakes. Cook for 30 seconds, stirring constantly.
1 tablespoon olive oil, 1 medium yellow onion, 4 garlic cloves, 1 teaspoon dried Italian seasoning, ½ teaspoon crushed red pepper flakes
Simmer the Potatoes: Add the potatoes, bone broth or stock, Parmesan rind (if using), ½ teaspoon salt, and black pepper. Scrape up the browned bits from the bottom of the pot. Bring to a boil, reduce to a steady simmer, and cook uncovered for 12–15 minutes, until the potatoes are easily pierced with a fork.
1½ pounds Yukon Gold potatoes, 6 cups homemade beef or chicken bone broth or stock, 1 Parmesan rind, ½ 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Thicken the Soup: Transfer approximately 1½ cups of the cooked potatoes and broth to a bowl. Lightly mash, leaving some small pieces for texture, then stir the mixture back into the pot.
Add the Sausage and Kale: Return the sausage to the pot and stir in the kale. Simmer for 3–5 minutes, until the kale has softened.
1 bunch kale
Finish with Cream and Parmesan: Reduce the heat to low and remove the Parmesan rind. Stir in the cream and grated Parmigiano Reggiano. Heat gently until the cheese melts, without bringing the soup to a hard boil.
½ cup heavy cream, ½ cup freshly grated Parmigiano Reggiano
Season and Serve: Taste and adjust the salt and pepper. Stir in 1 teaspoon lemon juice, then add the second teaspoon if needed. Ladle into bowls and serve with additional grated Parmigiano Reggiano.
1 teaspoons fresh lemon juice

Notes

Mild Italian sausage can replace hot sausage. Omit the red pepper flakes for a milder soup.
Yukon Gold potatoes do not need peeling. Red potatoes also work; Russets will break down more readily.
If using bouillon or stock cubes instead of homemade broth, prepare 6 cups according to the package instructions and adjust the salt at the end.
The mashed potatoes thicken the broth without flour. For a brothier soup, skip the mashing step.
Refrigerate leftovers promptly in airtight containers for up to 3–4 days. Reheat gently, adding broth if needed. Freezing is not recommended because the potatoes and cream can change texture.

Nutrition