Description
A hearty and budget-friendly soup that combines savory Italian sausage, tender Yukon Gold potatoes, and nutritious kale in a creamy broth. This easy-to-make recipe is perfect for a comforting meal that satisfies without breaking the bank.
Ingredients
Scale
Sausage and Aromatics
- 1 lb (450 g) Italian sausage, casings removed
- 1 Tbsp olive oil (only if sausage is very lean)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ¼ tsp crushed red-pepper flakes (optional)
Soup Base
- 4 cups (960 ml) low-sodium chicken broth
- 1 ½ lb (680 g) Yukon Gold potatoes, diced ¼-inch
- 1 bunch kale (10 oz / 285 g), stems removed, chopped
- ½ cup (120 ml) half-and-half
- Salt & freshly ground black pepper to taste
Instructions
- Brown sausage: In a Dutch oven over medium heat, cook the Italian sausage for 5–6 minutes until no pink remains. Discard any excess fat to keep the soup light and avoid greasiness.
- Sauté aromatics: Add the diced onion to the pot and cook for 3 minutes until softened. Then stir in the minced garlic and crushed red-pepper flakes (if using) and cook for 45 seconds to release their fragrant flavors.
- Deglaze: Pour in ½ cup of the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; this adds rich flavor to your soup.
- Simmer potatoes: Add the diced Yukon Gold potatoes, the remaining chicken broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the soup to a boil, then reduce heat and simmer gently for 10 minutes until potatoes are tender.
- Wilt kale: Stir in the chopped kale and cook for 3–4 minutes until the kale turns bright green and softens slightly, adding vitamins and a fresh texture.
- Finish: Lower the heat and stir in the half-and-half, warming the soup for 1 minute to create a creamy, comforting broth. Adjust seasoning with salt and pepper to taste, then let the soup rest for 5 minutes before serving to develop flavor.
Notes
- If your sausage is very lean, use the olive oil to prevent sticking and add richness.
- You can substitute the half-and-half with whole milk or a dairy-free creamer to suit dietary needs.
- For a spicier kick, increase the crushed red-pepper flakes or add a dash of hot sauce when serving.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
