Print

Easy One-Pot Creamy Sausage Potato & Kale Soup

creamy sausage and potato soup - featured image
Print Recipe

A quick and comforting one-pot soup made with Italian sausage, tender potatoes, and kale in a creamy broth. Perfect for busy weeknights and sure to please a crowd.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 3 medium potatoes)
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup heavy cream
  • 3 cups kale, stems removed and chopped into bite-sized pieces
  • ½ cup grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add Italian sausage, breaking it up with a wooden spoon, and cook until browned and crumbled, about 6-8 minutes. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in the pot.
  2. Reduce heat to medium. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken broth, scraping up browned bits from the bottom of the pot. Add diced potatoes, dried thyme, smoked paprika, black pepper, and salt. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  4. Using a potato masher or fork, gently mash about one-third of the potatoes in the pot to thicken the broth. Stir in heavy cream and cooked sausage. Simmer uncovered for 5 minutes.
  5. Stir in chopped kale and cook for 2-3 minutes until wilted. If using Parmesan, stir in until melted. Adjust seasoning to taste.
  6. Ladle soup into bowls and serve hot with crusty bread. Garnish with extra Parmesan and black pepper if desired.

Notes

For best texture, use Yukon Gold potatoes. Don’t skip browning the sausage for maximum flavor. When adding cream, keep heat at a gentle simmer to prevent curdling. Lacinato kale is preferred for its tenderness. Soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: creamy sausage potato kale soup, one-pot soup, easy weeknight dinner, Italian sausage soup, comfort food

Find it online: https://bakebelle.com/easy-one-pot-creamy-sausage-potato-and-kale-soup/