Description
Hearty and flavorful Italian Sausage Soup with kale, potatoes, and aromatic vegetables in a rich broth. A comforting and customizable meal perfect for any night of the week.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, or a mix), casings removed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound Yukon gold potatoes, peeled and cubed
- 1 bunch kale, stemmed and chopped (about 6 cups)
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well so you don’t have large chunks. Remove the sausage from the pot with a slotted spoon and set aside.
- Leave the rendered fat in the pot. Add the chopped onion and red bell pepper to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to become translucent and the peppers to soften slightly.
- Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the can of diced tomatoes (undrained), oregano, basil, and red pepper flakes (if using). Stir well to combine all the ingredients.
- Pour in the chicken broth and add the cubed potatoes. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce the potatoes with a fork. This step is crucial for developing the flavors of the soup.
- Return the cooked sausage to the pot. Stir to combine. This allows the sausage to further infuse its flavor into the broth.
- Stir in the chopped kale and cook until wilted, about 5-7 minutes. The kale will significantly reduce in volume as it cooks. Make sure to remove the tough stems from the kale before chopping.
- If desired, stir in the heavy cream for a richer, creamier soup. This is entirely optional, but it adds a lovely touch of richness. If you are using cream, make sure to stir it in gently and avoid boiling the soup after adding the cream, as it may curdle.
- Season the soup with salt and pepper to taste. Remember that the sausage and broth already contain salt, so start with a small amount and add more as needed. Taste frequently to ensure the seasoning is just right.
- Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve with crusty bread for dipping. The bread is perfect for soaking up all the delicious broth.
Notes
- Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you prefer a milder soup, omit the red pepper flakes altogether. For a spicier soup, use hot Italian sausage and add a pinch more red pepper flakes.
- Vegetable Variations: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Add them along with the onions and peppers.
- Bean Addition: For a heartier soup, add a can of drained and rinsed cannellini beans or kidney beans along with the potatoes.
- Pasta Option: If you want to add pasta, stir in small pasta shapes like ditalini or orzo during the last 10 minutes of cooking time. Make sure to adjust the amount of broth if needed, as the pasta will absorb some of the liquid.
- Make it Vegetarian: To make this soup vegetarian, substitute the Italian sausage with plant-based sausage crumbles and use vegetable broth instead of chicken broth.
- Slow Cooker Instructions: You can also make this soup in a slow cooker. Brown the sausage and sauté the vegetables as directed in steps 1 and 2. Then, transfer all the ingredients to the slow cooker, except for the kale and heavy cream (if using). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the kale during the last 30 minutes of cooking time. Stir in the heavy cream (if using) just before serving.
- Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Storage Instructions: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Soup is too thick: Add more chicken broth to thin it out.
- Soup is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate.
- Soup is bland: Add more salt, pepper, or Italian seasoning. You can also add a splash of balsamic vinegar or lemon juice to brighten the flavors.
- Potatoes are not cooking through: Make sure the potatoes are cut into small, uniform pieces. If they are still not cooking through, simmer the soup for a longer period of time.
- Kale is too bitter: Massage the kale with a little olive oil and lemon juice before adding it to the soup. This will help to break down the fibers and reduce the bitterness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes