Weeknight Sausage, Kale & Potato Soup
A hearty weeknight soup with Italian sausage, tender Yukon Gold potatoes, kale, garlic, Parmesan, and a flavorful broth.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb mild Italian sausage, casings removed if using links
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 lb Yukon Gold potatoes, cut into 3/4-inch pieces
- 6 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1 bunch kale, tough stems removed, leaves roughly chopped
- 1/2 cup Parmesan cheese, finely grated, plus more for serving
Instructions
- Heat a large Dutch oven or heavy soup pot over medium heat. Add 1 tbsp extra-virgin olive oil, then add 1 lb Italian sausage. Cook for approximately 6–8 minutes, breaking the sausage into bite-size crumbles with a wooden spoon as it cooks, until browned and cooked through with no raw pink remaining. Allow some browned bits to develop on the bottom of the pot — they contribute flavor to the broth. If the sausage releases a large amount of excess grease, carefully spoon off some, leaving approximately 1–2 tbsp of flavorful fat in the pot.
- Add the diced yellow onion directly to the sausage. Cook for approximately 4–5 minutes, stirring occasionally, until the onion is softened, translucent, and lightly golden around some edges.
- Add 3 minced garlic cloves, 1 tsp Italian seasoning, and 1/4 tsp crushed red pepper flakes if using. Cook for 30–60 seconds, stirring constantly, until the garlic and herbs are fragrant. Do not burn the garlic.
- Add 1 1/2 lb diced Yukon Gold potatoes, 6 cups low-sodium chicken broth, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir well and scrape the bottom of the pot with a wooden spoon to loosen the flavorful browned bits from the sausage.
- Increase heat and bring the soup to a gentle boil. Once boiling, reduce heat to maintain a steady simmer. Partially cover the pot and simmer approximately 12–18 minutes, or until the potatoes are fork-tender — tender enough to pierce easily with a fork but not completely falling apart. Do not cook strictly by time; potato size affects cooking time.
- Once the potatoes are nearly tender, add the chopped kale and stir it into the hot broth. Continue simmering for approximately 4–6 minutes, or until the kale is wilted, tender, and still pleasantly green. Do not simmer the kale for the entire soup cooking time.
- Reduce the heat to low. Stir in 1/2 cup finely grated Parmesan gradually while stirring, and continue stirring until the Parmesan is incorporated into the broth. The Parmesan should add savory depth without turning this into a heavy cream soup. Do not aggressively boil the soup after adding Parmesan.
- Taste the soup and adjust as necessary with kosher salt and freshly ground black pepper. Remember that Italian sausage, chicken broth, and Parmesan can all contribute substantial salt, so do not add excessive salt before tasting the finished soup.
- Ladle into warm bowls. Finish with freshly grated Parmesan, cracked black pepper, and a small drizzle of extra-virgin olive oil. Serve with crusty bread if desired.
Nutrition
Chef's Notes
BROWN THE SAUSAGE WELL: Allow the sausage to develop some real color before adding the onion. The browned bits left behind in the pot give the broth considerably more flavor. CUT THE POTATOES EVENLY: Keeping the potato pieces roughly the same size prevents some from becoming mushy while others remain undercooked. ADD KALE NEAR THE END: Kale only needs several minutes in the simmering soup. Adding it late keeps its flavor and texture much better. WATCH THE SALT: Sausage, broth, and Parmesan all contribute salt. Use low-sodium broth and make the final seasoning adjustment only after the soup is assembled. VARIATIONS: For a spicier version, use hot Italian sausage and/or increase the crushed red pepper flakes. Swiss chard may substitute for kale. Baby spinach can be used but should be added only during the final 1–2 minutes because it wilts much faster than kale. Chicken or turkey Italian sausage may be substituted for pork; if using poultry sausage, make sure it reaches a safe internal temperature of 165°F. STORAGE: Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat until thoroughly hot. The potatoes may absorb some broth during storage; if necessary, add a splash of chicken broth or water while reheating.