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Cozy Sausage and Potato Soup: Easy 30-Minute Kale Recipe

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This cozy sausage and potato soup with kale is the one I make when I need a meal that feels like a deep breath. It’s not fancy, not complicated, but comes together in about 30 minutes using simple ingredients and tastes like it simmered all afternoon.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk (or half-and-half)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1½ pounds Yukon Gold potatoes, diced into ½-inch cubes (about 4 medium potatoes)
  • 3 cups chopped kale, stems removed and leaves roughly torn (about one large bunch)
  • ½ cup heavy cream
  • Fresh parsley, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)
  • Crusty bread for dipping (optional)

Instructions

  1. Brown the sausage. Heat your Dutch oven over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds. Crumble in the Italian sausage, breaking it into small pieces with your wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the sausage is deeply browned and crisp in spots. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot. (If there’s more than 2 tablespoons of fat, spoon off the excess.)
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot with the reserved fat. Cook for 3-4 minutes, stirring frequently, until the onion is translucent and starting to brown at the edges. Add the minced garlic, dried thyme, and red pepper flakes (if using). Cook for exactly 30 seconds—just until fragrant.
  3. Build the broth. Pour in the chicken broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. Add the diced potatoes and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the potatoes are fork-tender.
  4. Add the milk and kale. Stir in the whole milk and the chopped kale. Cook uncovered for 3-4 minutes, stirring occasionally, until the kale is bright green and tender.
  5. Finish with cream and sausage. Return the browned sausage to the pot. Stir in the heavy cream and let everything simmer together for 2-3 minutes, just until heated through. Taste and adjust seasoning with salt and pepper.
  6. Serve and garnish. Ladle the soup into bowls and top with fresh parsley and grated Parmesan cheese if desired. Serve with crusty bread on the side.

Notes

If your soup seems too thick, add a splash of broth or milk to thin it out. If it’s too thin, let it simmer uncovered for an extra 5 minutes to reduce. This soup actually tastes better the next day. For meal prep, hold off on adding the cream until you reheat it. To freeze, leave out the cream and freeze the base for up to 3 months. When reheating, warm over medium-low heat and avoid boiling to prevent dairy from separating.

Nutrition

Keywords: sausage and potato soup, kale soup, 30-minute soup, easy weeknight dinner, comfort food, creamy soup, Italian sausage soup

Find it online: https://cooksybite.com/cozy-sausage-and-potato-soup-easy-30-minute-kale-recipe/