Hearty Kale & Sausage Soup (Printable Version)
# What You'll Need:
→ For the Soup
01 -
1.5 lbs Italian sausage (go for mild or mix mild with spicy)
02 -
1 big onion, diced
03 -
0.25 to 0.5 teaspoon red pepper flakes, crushed
04 -
2 teaspoons kosher salt
05 -
4 cloves garlic, finely chopped
06 -
2 tablespoons all-purpose flour
07 -
4 cups chicken broth
08 -
3 cups whole milk
09 -
2 lbs russet potatoes, cut into 0.25-inch rounds
10 -
1 big bunch kale (roughly 5 cups), stems taken out and leaves torn up
11 -
2 cups heavy cream
12 -
0.5 cup grated Parmesan cheese
13 -
Salt and black pepper, as needed
14 -
More Parmesan cheese, to top it off
# Steps to Follow:
01 -
Break up the sausage in a big soup pot over medium-high heat. Throw in the onions, salt, and red pepper flakes, then cook everything for 7-10 minutes till the sausage gets brown. Mix in the chopped garlic and cook another minute till it smells good.
02 -
Switch off the heat and pour out extra fat. Put the pot back on medium heat. Mix in the flour and let it cook for a minute. Pour in chicken broth bit by bit while you keep stirring to stop clumps. Then slowly add the whole milk, stirring until it's all mixed in.
03 -
Drop in the potato rounds and let the soup come to a gentle boil on medium heat. Let it bubble gently for 20 minutes or until you can easily stick a fork in the potatoes.
04 -
Toss in the torn kale and stir it around. Pour in the heavy cream, stirring carefully so you don't mash up the potatoes. Turn the heat down to low and cook another 15 minutes till the kale gets soft. Stir in the Parmesan and add more salt and pepper if you want.
05 -
Scoop into bowls and sprinkle with extra Parmesan and fresh black pepper. So good!