why make this recipe
Creamy Sausage & Kale Soup is a heartwarming dish perfect for chilly days. The rich flavors of sausage and the freshness of kale come together to create a comforting bowl of goodness. This soup is not only delicious but also quite filling, making it a great choice for a family dinner. It’s easy to make and can be prepared in just over an hour, so it’s perfect for busy weeknights. Plus, the creamy texture and hearty ingredients will leave everyone satisfied!
how to make Creamy Sausage & Kale Soup
Ingredients:
- 1½ lbs Italian sausage (mild or a mix of mild & hot)
- 1 large onion, chopped
- ¼ to ½ teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 4 cloves garlic, minced
- 2 tablespoons flour
- 4 cups chicken broth
- 3 cups whole milk
- 2 lbs russet potatoes, sliced into ¼-inch thick coins
- 1 large bunch kale (about 5 cups), stems removed, leaves chopped
- 2 cups heavy cream
- ½ cup Parmesan cheese, shredded
- Salt and black pepper, to taste
- Extra Parmesan cheese, for garnish
Directions:
- In a large soup pot, cook the sausage over medium-high heat. Break it up with a spoon.
- Add the chopped onions, salt, and red pepper flakes. Cook for 7-10 minutes, until the sausage is browned.
- Stir in the minced garlic and sauté for 1 minute until fragrant.
- Turn off the heat and drain excess grease from the pot.
- Return the pot to the heat, stir in the flour, and cook for 1 minute.
- Slowly add the chicken broth while stirring constantly to prevent lumps.
- Gradually add the whole milk, continuing to stir.
- Add the sliced potatoes and bring the soup to a low boil over medium heat.
- Simmer for 20 minutes, or until the potatoes are fork-tender.
- Stir in the chopped kale and mix gently.
- Pour in the heavy cream, stirring lightly to avoid breaking the potatoes.
- Reduce the heat to low and cook for 15 minutes, until the kale is wilted.
- Stir in the Parmesan cheese. Season with additional salt and black pepper to taste.
- Ladle the soup into bowls and garnish with extra shredded Parmesan cheese and freshly ground black pepper. Enjoy!
how to serve Creamy Sausage & Kale Soup
Serve this soup hot in bowls with a sprinkle of extra Parmesan cheese on top. It pairs beautifully with crusty bread or a simple green salad. You can also add a side of garlic bread for a more filling meal. Everyone will love dipping bread into the creamy broth!
how to store Creamy Sausage & Kale Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, simply warm it on the stove over medium heat until heated through. You may need to add a splash of milk or broth to thin it out a bit as the soup may thicken in the fridge.
tips to make Creamy Sausage & Kale Soup
- For a healthier option, use turkey sausage instead of Italian sausage.
- If you prefer a thicker soup, you can mash some of the potatoes after cooking them.
- Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
variation (if any)
You can change things up by using different types of greens, such as spinach or Swiss chard, instead of kale. Additionally, you can try using different cheeses, such as shredded mozzarella or cheddar, for a slightly different taste.
FAQs
1. Can I freeze Creamy Sausage & Kale Soup?
Yes, you can freeze this soup, but it’s best to freeze it without the cream. You can add the cream when you reheat it after thawing.
2. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the fridge. The flavors may even improve after sitting for a day.
3. What can I serve with this soup?
This soup goes well with crusty bread, garlic bread, or a fresh salad. It’s hearty enough to be a meal on its own, too!
Creamy Sausage & Kale Soup
Ingredients
Method
- In a large soup pot, cook the sausage over medium-high heat. Break it up with a spoon.
- Add the chopped onions, salt, and red pepper flakes. Cook for 7-10 minutes, until the sausage is browned.
- Stir in the minced garlic and sauté for 1 minute until fragrant.
- Turn off the heat and drain excess grease from the pot.
- Return the pot to the heat, stir in the flour, and cook for 1 minute.
- Slowly add the chicken broth while stirring constantly to prevent lumps.
- Gradually add the whole milk, continuing to stir.
- Add the sliced potatoes and bring the soup to a low boil over medium heat.
- Simmer for 20 minutes, or until the potatoes are fork-tender.
- Stir in the chopped kale and mix gently.
- Pour in the heavy cream, stirring lightly to avoid breaking the potatoes.
- Reduce the heat to low and cook for 15 minutes, until the kale is wilted.
- Stir in the Parmesan cheese. Season with additional salt and black pepper to taste.
- Ladle the soup into bowls and garnish with extra shredded Parmesan cheese and freshly ground black pepper.
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