Recipe Details
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Prep time: 15 minutes
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Cook time: 30–35 minutes
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Total time: 45–50 minutes
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Servings: 6
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Difficulty: Easy
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Cooking method: Stovetop
Ingredients
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1 lb (450 g) Italian sausage, mild or spicy, casings removed
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4 medium potatoes, peeled and diced
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1 medium onion, finely chopped
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3 garlic cloves, minced
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4 cups (950 ml) chicken broth
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2 cups (480 ml) water
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1 cup (240 ml) heavy cream
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3 cups chopped kale, tough stems removed
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1 tbsp olive oil, if needed
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½ tsp black pepper
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½ tsp paprika
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½ tsp dried Italian seasoning
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Salt to taste
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¼ cup grated Parmesan cheese, optional
Instructions
Step 1: Brown the sausage
Heat a large soup pot over medium heat. Add the Italian sausage and break it into small pieces with a wooden spoon. Cook for 6–8 minutes until browned and fully cooked. Drain excess grease if necessary, leaving a little for flavor.
Step 2: Cook the onion and garlic
Add the chopped onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, taking care not to burn it.
Step 3: Add the potatoes and broth
Add the diced potatoes, chicken broth, water, black pepper, paprika, and Italian seasoning. Stir well and bring the soup to a gentle boil.
Step 4: Simmer until tender
Reduce the heat to medium-low. Cover partially and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Add the kale
Stir in the chopped kale and simmer for another 3–5 minutes, until wilted and tender.
Step 6: Make the soup creamy
Reduce the heat to low and slowly stir in the heavy cream. Warm gently for 2–3 minutes without allowing the soup to boil vigorously. Taste and add salt as needed.
Step 7: Garnish and serve
Ladle the soup into bowls. Sprinkle with grated Parmesan cheese and a little freshly ground black pepper, if desired. Serve hot with crusty bread.
Serving Suggestions
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Crusty garlic bread
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Warm dinner rolls
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A fresh green salad
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Toasted sourdough bread
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Extra Parmesan cheese and black pepper
Estimated Nutrition Information
Approximate values per serving, assuming six servings and including heavy cream but excluding optional Parmesan.
| Nutrient | Amount |
|---|---|
| Calories | 380–480 kcal |
| Protein | 15–22 g |
| Carbohydrates | 25–35 g |
| Fat | 23–32 g |
| Fiber | 3–5 g |
| Sugar | 3–6 g |
| Sodium | 600–950 mg |
Actual nutrition varies depending on the sausage, broth, cream, and portion sizes.
Nut Information & Allergens
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Peanuts and tree nuts: None intentionally included.
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Dairy: Contains heavy cream; Parmesan adds more dairy if used.
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Gluten: Check the sausage, broth, and seasonings for gluten-containing ingredients.
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Soy: Some packaged sausage and broth products may contain soy.
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Cross-contact: Always check labels for allergen warnings.
For a dairy-free version, use an appropriate unsweetened dairy-free cooking cream and omit the Parmesan.
Recipe Q&A
Q: Can I use spinach instead of kale?
Yes. Add fresh spinach during the last 1–2 minutes of cooking because it wilts much faster than kale.
Q: Can I make this soup without cream?
Yes. Use milk or an unsweetened dairy-free alternative for a lighter texture, though the soup may be less rich. Avoid boiling after adding milk.
Q: Can I use ground beef instead of sausage?
Yes. Brown the beef with garlic, Italian seasoning, and a little extra black pepper to replace some of the sausage flavor.
Q: How should I store leftovers?
Refrigerate within two hours in an airtight container and consume within 3–4 days. Reheat gently until steaming hot.
Q: Can I freeze this soup?
You can, but cream-based soups may separate slightly after thawing. For the best texture, freeze the soup before adding the cream, then add cream when reheating.
Pro tip: For extra flavor, let the sausage brown well before adding the broth. Those browned bits help give the soup its rich, savory taste.