Ingredients — 6 Servings
Main Ingredients
- 1 lb (450 g) Italian sausage, mild or spicy
- 1 tbsp olive oil, if needed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and cut into small cubes
- 2 medium tomatoes, diced
- 4 cups (960 ml) chicken broth
- 2 cups (480 ml) water
- 3 cups fresh kale, chopped and stems removed
- 1 cup heavy cream
- ½ cup Parmesan cheese, finely grated
Seasonings
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ¼–½ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
Optional
- 1 tbsp tomato paste for deeper flavor
- Extra Parmesan for serving
- Crusty bread for serving
Full Step-by-Step Recipe
1. Prepare the vegetables
Dice the onion and tomatoes. Peel and cube the potatoes into small, even pieces. Remove the tough stems from the kale and chop the leaves.
2. Brown the sausage
Heat a large pot over medium-high heat.
Add the Italian sausage and cook for 5–7 minutes, breaking it into small pieces as it browns.
If the sausage is very lean, add 1 tbsp olive oil.
3. Add onion and garlic
Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30–60 seconds.
4. Add seasonings
Stir in:
- Italian seasoning
- Paprika
- Black pepper
- Salt
- Red pepper flakes
Cook for about 30 seconds.
5. Add tomatoes and potatoes
Add the diced tomatoes and potatoes.
If using tomato paste, stir it in now.
Cook for about 2 minutes, stirring everything together.
6. Add broth
Pour in the chicken broth and water.
Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
7. Add kale
Stir in the chopped kale.
Simmer for another 3–5 minutes, until the kale is tender but still has some texture.
8. Make it creamy
Reduce the heat to low.
Slowly stir in the heavy cream and Parmesan cheese.
Heat gently for 2–3 minutes. Avoid aggressively boiling after adding the cream.
9. Taste and finish
Taste and adjust salt, pepper, and red pepper flakes.
Stir in fresh parsley.
10. Serve
Ladle the hot soup into bowls and finish with a little Parmesan and fresh parsley.
Serve immediately with crusty bread if desired.
Time & Servings
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Total: About 45–50 minutes
- Servings: 6
Nut & Allergen Information
Nuts: No peanuts or tree nuts are required.
Contains:
- Dairy: heavy cream and Parmesan
- Potential gluten: sausage, broth, or seasonings depending on the brands
- Potential soy: some packaged sausage or broth may contain soy
Always check packaged ingredient labels if cooking for someone with an allergy.
Approximate Nutrition
Per serving:
- Calories: ~480–520 kcal
- Protein: ~23–27 g
- Carbohydrates: ~28–32 g
- Fat: ~31–35 g
- Fiber: ~4–5 g
- Sodium: ~900–1,100 mg
Nutrition is approximate and varies according to the sausage, cream, broth, and Parmesan used.
Q&A
Q: Can I use ground beef instead of sausage?
Yes. Ground beef works well, although the soup will have a different flavor.
Q: Can I use spinach instead of kale?
Yes. Add spinach during the final 1–2 minutes because it wilts much faster.
Q: Can I make it less creamy?
Yes. Use ½ cup or ¾ cup cream instead of 1 cup, or replace some of the cream with milk.
Q: Can I make it spicy?
Yes. Use spicy Italian sausage and increase the red pepper flakes.
Q: Can I make it ahead of time?
Yes. Refrigerate in an airtight container for 3–4 days. Reheat gently.
Q: Can I freeze it?
You can, but cream-based soups may change texture slightly after freezing and thawing. For the best texture, freeze the soup before adding the cream, then add fresh cream when reheating.