Hearty Italian Sausage & Kale Soup (One-Pot Comfort)

Hearty Italian Sausage & Kale Soup (One-Pot Comfort)

Key Info:

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8
Difficulty: Easy
Dietary: Gluten-free (with certified GF broth)

Equipment Needed:

• Large Dutch oven or heavy-bottomed pot
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Ladle

Ingredients:

For the Base:

• 1 pound Italian sausage (sweet or hot), casings removed
• 1 large onion, diced (about 2 cups)
• 4 garlic cloves, minced
• 3 medium Yukon Gold potatoes, cubed (about 3 cups)
• 8 cups low-sodium chicken broth
• 1 bunch kale, stems removed and roughly chopped (about 4 cups)
• 1 cup heavy cream
• [Optional additions: 1 can white beans, drained; 2 carrots, diced; 2 celery stalks, diced]

Seasonings:

• 2 teaspoons Italian seasoning
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Method:

1. Heat Dutch oven over medium heat. Add sausage, breaking into small chunks. Cook until well-browned, about 8 minutes
2. Remove excess fat, leaving about 2 tablespoons in pot
3. Add onion and garlic. Cook until softened and translucent, about 5 minutes
4. Stir in potatoes and seasonings, coating well
5. Pour in broth, bring to boil, then reduce to simmer. Cook until potatoes are fork-tender, about 15 minutes
6. Add kale, stir until wilted but still bright green, 2-3 minutes
7. Reduce heat to low, stir in cream, and warm through (do not boil)
8. Taste and adjust seasonings

Crucial Tips:

• Remove sausage casings before cooking for better texture
• Don’t overcook kale – it should remain vibrant
• Add cream off heat if soup is very hot to prevent curdling
• Use low-sodium broth to control salt level

Storage & Scaling:

• Keeps 4 days refrigerated
• Freezes well without cream (add when reheating)
• Recipe doubles easily for crowds
• Reheat gently to prevent cream separation

Variations:

• Dairy-free: Use coconut milk
• Spicier: Double red pepper flakes
• Lighter: Skip cream, add extra broth
• Heartier: Add white beans or small pasta
• Instant Pot: Cook 8 minutes high pressure, quick release

This recipe delivers restaurant-quality results while being incredibly forgiving and adaptable to your preferences. The key is layering flavors and not rushing the process – each step builds the rich, satisfying final result.