Delightful Sausage Kale Soup

This luxurious sausage kale soup became my winter go-to after I whipped it up as my own take on the popular restaurant classic. The mix of flavorful Italian sausage, soft potatoes, and healthy kale makes a filling dish that hits the spot every single time.

I first put this soup together during an awful cold snap when we needed something truly warming. These days my family asks for it at least twice monthly from fall through early spring!

Ingredients

• Italian sausage: Your flavor cornerstone for this soup. Go for quality sausage with noticeable herbs and enough fat to deliver the best taste.
• Onion and garlic: Your flavor foundation. Pick solid onions without mushy parts and whole garlic rather than the jarred stuff for maximum impact.
• Red pepper flakes: Brings nice warmth against the creamy elements. Go light at first and add more if you want extra kick.
• Flour: Gives just the right thickness without getting pasty. Don't eyeball it—measure it out properly.
• Chicken broth: Adds rich background flavor. Homemade works wonders but good boxed broth does the job too.
• Whole milk and heavy cream: The key to that velvety feel. Don't try to cut calories here!
• Russet potatoes: Their starchiness naturally thickens your soup. Look for firm ones without any green spots.
• Kale: Packs in nutrients and pretty green color. Get bunches that look fresh and crisp.
• Parmesan cheese: The final magic touch that pulls everything together. Grate it fresh for perfect melting.

Step-by-Step Instructions

Cook the Sausage & Aromatics:

Start by browning your Italian sausage in a big soup pot over medium-high heat, breaking it into smaller chunks as you go. This browning step builds tons of flavor. Toss in your diced onions, salt, and red pepper flakes, then let everything cook for about 7-10 minutes until the sausage gets nicely browned and onions turn clear. Taking your time here really pays off in flavor. Throw in your chopped garlic last and cook just one minute until you can smell it—any longer and it might burn and taste bitter.

Thicken the Broth:

Switch off the heat and pour off extra fat if there's too much. Put the pot back on heat and sprinkle flour right over your sausage mix. Stir non-stop for one minute to get rid of that raw flour taste. Now slowly pour in chicken broth while stirring to keep lumps from forming. Then gradually add whole milk while continuing to stir. Going slow here gets you a perfectly smooth base without any flour clumps.

Simmer the Soup:

Drop in your sliced potatoes and let everything come to a gentle boil over medium heat. Turn it down to a simmer and cook for 20 minutes, stirring now and then so nothing sticks. Poke the potatoes with a fork to make sure they're soft but still holding their shape. They should be just barely resistant when pierced.

Add Kale & Finish:

Mix in your chopped kale gently so you don't mash up the tender potatoes. Pour in the heavy cream and stir carefully to mix everything. Lower the heat and let the soup cook another 15 minutes until the kale softens to how you like it. Mix in the Parmesan until it's completely melted. Give it a taste and add more salt and pepper if needed.

Save Pin

You might think the red pepper flakes aren't necessary, but I found they're actually key to cutting through the cream's richness. One time I skipped them when cooking for guests who couldn't handle spice, and everyone noticed something was off about the flavor balance!

Make It Ahead

This soup gets even better over time as the flavors blend together. You can cook it up to three days before you need it and keep it in the fridge in a sealed container. When you're ready to eat, warm it slowly on the stove over medium-low heat, stirring once in a while to stop it from burning. You might need to add a bit more chicken broth since it thickens up quite a bit in the cold.

Substitution Guide

Want a lighter soup? You can swap half-and-half for heavy cream, though it won't be quite as rich. Turkey Italian sausage works great if you're avoiding pork. Don't like kale? Try spinach instead for a softer green flavor, but only add it during the final 5 minutes since it cooks down much quicker. You can also use sweet potatoes instead of russet for a different taste and extra nutrients.

Save Pin

Serving Suggestions

This filling soup pairs beautifully with simple sides. A chunk of crusty bread or warm garlic bread works wonders for soaking up the creamy broth. Try adding a light green salad with vinaigrette dressing for a refreshing contrast to the rich soup. Want to really wow your guests? Serve the soup in hollowed-out bread bowls for a presentation that always gets compliments.

The Italian Connection

Though this soup takes inspiration from the popular Zuppa Toscana at Olive Garden, it actually has roots in traditional Tuscan cooking. Old-school Tuscan soups often feature everyday local ingredients like kale, potatoes, and Italian sausage. Adding cream is more of an American twist that makes these rustic Italian soups extra indulgent. Authentic or not, there's a good reason why this combo has so many fans!

Common Recipe Questions

→ What kind of sausage should I pick for this soup?

Both mild and hot Italian sausage taste great in this soup. You can even blend them together for a nice middle ground.

→ Can I swap out the russet potatoes?

Sure, you can try Yukon Gold or red potatoes instead, though russet potatoes give you the creamiest texture.

→ How do I make the soup thicker?

Add another spoon of flour or smash some of the already cooked potatoes right in the pot to thicken things up.

→ Is there a way to make this without dairy?

Definitely, just replace the whole milk and heavy cream with plain almond milk and coconut cream or other dairy-free options you like.

→ What's the best way to keep leftovers?

Let the soup cool down, put it in a container with a tight lid, and stick it in the fridge for up to 3 days. When reheating, use low heat and stir now and then.