Ingredients
Scale
- 1 pound ground italian sausage mild or spicy, removed from casing if needed
- 1 large onion diced
- 2 tablespoons garlic minced
- 6 cups chicken broth low sodium recommended
- 3 pounds russet potatoes peeled and cut into 1-inch cubes
- 1 cup heavy cream
- 10 ounces kale chopped into bite-size pieces
- salt to taste
- black pepper to taste
Instructions
- In a large soup pot over medium heat, combine the sausage and diced onion.
- Cook until the sausage is browned and the onions become translucent, stirring occasionally.
- Carefully drain excess grease from the pot.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the cubed potatoes and chicken broth; season with salt and pepper.
- Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are tender.
- Stir in the heavy cream until well combined and heated through.
- Remove from heat and fold in the chopped kale.
- Ladle the soup into bowls and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For spicier soup, use hot Italian sausage.
Feel free to adjust the seasoning based on your taste preference.
Accompany with crusty bread for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg