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Italian Sausage Potato Soup with Kale

A comforting and filling Italian sausage potato soup with kale, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 249
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb mild Italian sausage Use fresh mild sausage for the best flavor.
  • 1 each onion, chopped
  • 2 each russet potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed, leaves chopped bite-sized Can substitute with Swiss chard or spinach.
  • 4 cups beef broth Chicken stock can also be used.
  • 1/2 cup half-and-half or milk Substitute with dairy-free option if desired.
  • 1 each bay leaf
  • 1 tsp Italian seasoning
  • 1 tsp salt Adjust based on the sodium content of broth.
  • 1/2 tsp black pepper
  • pinch red pepper flakes Increase for more heat.
  • 1/4 cup dry white wine Chardonnay suggested, optional for those avoiding alcohol.

Method
 

Preparation
  1. Set a large stockpot over medium heat and add the sausage, breaking it into small pieces as it cooks.
  2. While the sausage browns, peel and dice the potatoes, chop the onion, mince the garlic, and chop the kale leaves into bite-sized pieces.
Cooking
  1. Once the sausage is cooked through, add the onion and potatoes to the pot, stirring in the bay leaf, Italian seasoning, salt, black pepper, and red pepper flakes.
  2. Cook until the vegetables just begin to soften, then add the kale and cook for another 1 to 2 minutes until it starts to wilt.
  3. Pour in the dry white wine, scraping the browned bits from the bottom of the pot, then add the broth and bring to a boil.
  4. Cook until the potatoes are fork-tender, checking them after several minutes.
Final Touches
  1. Take the pot off the heat, remove the bay leaf, and stir in the half-and-half or milk until creamy.
  2. Taste and adjust the seasoning, then ladle the soup into bowls and serve warm.

Notes

Pairs well with warm crusty bread or garlic toast. Store in an airtight container for 3 to 4 days in the refrigerator or freeze before adding dairy for best texture.