Description
Warm comfort meets hearty nutrition in this sausage kale potato soup, a rustic Italian-inspired dish packed with robust flavors and wholesome ingredients. Savory sausage, tender kale, and creamy potatoes create a soul-soothing bowl you’ll crave on chilly evenings.
Ingredients
Scale
Proteins:
- 24 ounces (680 grams) smoked kielbasa turkey sausage, sliced into rounds
Vegetables and Aromatics:
- 4 Yukon gold potatoes, diced
- 1 small to medium yellow onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 6 cloves garlic, minced
- 4 cups curly kale, chopped
- 1 (15 ounces/425 grams) can fire-roasted tomatoes
Seasonings and Liquids:
- 1 tablespoon avocado oil
- 64 ounces (1.9 liters) low-sodium chicken broth
- 1 1/2 cups half-and-half, room temperature
- 1 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt (plus more to taste)
- 1/4 teaspoon cracked black pepper (plus more to taste)
Garnish:
- Fresh shredded parmesan, for serving
- Chopped parsley, for serving
Instructions
- Crisp the kielbasa sausage in a spacious Dutch oven over medium heat, creating golden-brown edges. Transfer the seared meat to a separate plate, preserving the flavorful drippings.
- Utilize the same pot to sauté a medley of diced onions, celery, and carrots until they soften and release their aromatic essence. Introduce minced garlic and allow it to bloom for a brief moment.
- Reintroduce the seared sausage into the vegetable mixture, incorporating red pepper flakes, Italian seasoning, salt, and freshly ground black pepper. Pour in diced tomatoes and chopped potatoes, then flood with rich chicken broth.
- Elevate the heat to initiate a rolling boil, then reduce to a gentle simmer. Allow the soup to bubble softly for approximately 25-30 minutes, ensuring potatoes become tender and flavors meld harmoniously.
- Gently fold vibrant kale leaves into the bubbling mixture, letting them wilt and integrate seamlessly. Remove from heat and slowly swirl in luxurious half-and-half, creating a creamy texture.
- Taste and calibrate seasoning with additional salt and pepper if desired. Finish by adorning the soup with freshly grated parmesan and delicate parsley sprigs for a sophisticated presentation.
Notes
- Make sure to brown sausage until crispy edges develop for enhanced flavor depth and textural contrast.
- Use fresh kale instead of pre-chopped packages for better nutrition and more vibrant green color.
- Avoid boiling after adding cream to prevent potential curdling and maintain smooth soup consistency.
- Cut potatoes uniform in size to ensure even cooking and consistent texture throughout the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg