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Satisfying Sausage Potato Kale Soup Easy and Hearty

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- 1 lb. Italian sausage (remove casing if necessary) - 4 medium potatoes, diced into 1-inch cubes - 1 large onion, finely diced - 3 cloves garlic, minced I love starting with Italian sausage. It gives the soup a rich, savory flavor. You can remove the casing if you prefer. Next, I use four medium potatoes, diced into cubes. They add heartiness and texture. A large onion, finely diced, brings sweetness. Finally, three cloves of minced garlic create an amazing aroma. - 4 cups vegetable broth (low-sodium preferred) - 2 cups kale, stems removed and chopped For the broth, I choose four cups of low-sodium vegetable broth. It keeps the soup light and flavorful. Then, I add two cups of kale. I remove the stems and chop the leaves. Kale adds nutrition and a lovely green color. - 1 cup heavy cream (or substitute with coconut milk for a lighter option) - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) I use one cup of heavy cream for a rich finish. If you want a lighter soup, coconut milk works well. I also add one tablespoon of olive oil for sautéing. For flavor, I use one teaspoon each of dried thyme and smoked paprika. Lastly, salt and pepper bring everything together. If you like, sprinkle some grated Parmesan cheese on top before serving. To start, heat a large pot over medium heat. Add 1 tablespoon of olive oil. When the oil shimmers, toss in 1 finely diced onion. Sauté it for about 5 minutes. You want the onion to become soft and clear. Next, add 3 minced garlic cloves. Stir often for 1 minute until the garlic smells great. Now it’s time for the star of the dish: the sausage. Add 1 pound of Italian sausage to your pot. Use a spatula to break it into smaller pieces. Cook the sausage for about 7 to 10 minutes. Make sure it turns brown and there is no pink left in it. This step adds a lot of flavor to our soup. With the sausage cooked, it’s time to mix in the veggies. Add 4 medium potatoes, diced into 1-inch cubes. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Season with salt and pepper to your taste. Stir everything well to combine. Next, pour in 4 cups of vegetable broth. Increase the heat and bring it to a gentle boil. Once it boils, reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. This is where the magic happens, and the flavors blend beautifully. After the potatoes are soft, add in 2 cups of chopped kale. Stir it in and cover the pot again. Let it cook for 5 more minutes. This will wilt the kale and make it tender. Finally, remove the pot from heat and stir in 1 cup of heavy cream or coconut milk. This gives the soup a rich and creamy feel. Adjust the seasoning if needed. Now you’re ready to serve! To get the best flavor in your sausage potato kale soup, start with fresh ingredients. Use high-quality Italian sausage for a rich taste. Cooking the sausage until it is nicely browned adds depth to the soup. Sauté the onion and garlic until they are soft. This step brings out their natural sweetness. Seasoning is very important. I like to add salt and pepper during cooking. This helps build flavor. Try adding a pinch of dried thyme and smoked paprika. They give your soup a warm, earthy taste. For serving, pair this soup with crusty bread. A fresh side salad also works well. It adds a nice crunch. You can top the soup with grated Parmesan cheese for extra flavor. Chopped fresh herbs, like parsley or basil, can brighten the dish. If you want to make the soup dairy-free, replace heavy cream with coconut milk. This keeps the soup creamy without the dairy. For a gluten-free option, ensure your broth is gluten-free. All the other ingredients are naturally gluten-free, so you're in good shape! {{image_4}} You can switch up the sausage in this soup. Try chorizo for a spicy kick or turkey sausage for a leaner option. Each type brings a new flavor to the pot. For veggies, feel free to get creative! Swap kale for spinach or collard greens. You can even add carrots or bell peppers for extra color and taste. Want to boost the flavor? Add some red pepper flakes for heat. A dash of cumin can bring warmth too. If you love a smoky taste, try adding more smoked paprika. Herbs also add great flavor. Fresh parsley or basil can brighten the soup. Toss in some bay leaves while it simmers for depth. Remove them before serving! You can make this soup in a slow cooker. Just brown the sausage and sauté the onion and garlic first. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours. If you have an Instant Pot, it’s even faster! After browning the sausage and veggies, add broth and potatoes. Seal the lid and cook on high pressure for 10 minutes. Quick release and stir in the kale and cream. These variations let you enjoy this soup in new ways! To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container. It keeps well in the fridge for up to three days. Make sure to label the container with the date. This ensures you know when it was made and helps avoid waste. For freezing, allow the soup to cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you want to enjoy it again, just thaw it in the fridge overnight before reheating. To reheat the soup, pour it into a pot over medium heat. Stir it often to prevent sticking. Heat until it's hot throughout, about 5 to 10 minutes. If the soup looks too thick, add a splash of broth or water. This helps to bring back its creamy texture. You can also reheat the soup in the microwave. Just use a microwave-safe bowl and cover it loosely. Heat in 1-minute bursts, stirring in between, until it's hot. Sausage Potato Kale Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Make sure to cool the soup before putting it in the fridge. If you want it to last longer, consider freezing it. Yes, you can use frozen kale! Just add it to the pot when you would add fresh kale. Frozen kale will soften quickly and blend well into the soup. It is a great time-saver. Plus, it still packs a nutritious punch! Sausage Potato Kale Soup pairs well with crusty bread or a fresh salad. You can serve it with garlic bread for a tasty twist. Feeling fancy? Top it with grated Parmesan cheese for extra flavor. Enjoy your meal! This article shows you how to make Sausage Potato Kale Soup. We started with key ingredients like sausage, potatoes, and kale. Then, we discussed cooking steps like sautéing and simmering. I shared tips for great flavor and ways to modify the dish. You learned about ingredient swaps and cooking methods for variety. In the end, this soup is versatile and easy. I hope you try it soon! Enjoy making your own tasty version.

WANT TO SAVE THIS RECIPE?

If you’re seeking a warm, comforting dish that packs a punch, look no further than this Satisfying Sausage Potato Kale Soup! With hearty ingredients like Italian sausage and fresh kale, it’s perfect for any chilly evening. I’ll guide you through easy steps to create a bowl of flavor that’s both filling and nourishing. Get ready to warm your belly and delight your taste buds with this simple recipe!

Ingredients

Main Ingredients

– 1 lb. Italian sausage (remove casing if necessary)

– 4 medium potatoes, diced into 1-inch cubes

– 1 large onion, finely diced

– 3 cloves garlic, minced

I love starting with Italian sausage. It gives the soup a rich, savory flavor. You can remove the casing if you prefer. Next, I use four medium potatoes, diced into cubes. They add heartiness and texture. A large onion, finely diced, brings sweetness. Finally, three cloves of minced garlic create an amazing aroma.

Broth and Greens

– 4 cups vegetable broth (low-sodium preferred)

– 2 cups kale, stems removed and chopped

For the broth, I choose four cups of low-sodium vegetable broth. It keeps the soup light and flavorful. Then, I add two cups of kale. I remove the stems and chop the leaves. Kale adds nutrition and a lovely green color.

Cream and Seasoning

– 1 cup heavy cream (or substitute with coconut milk for a lighter option)

– 1 tablespoon olive oil

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– Grated Parmesan cheese for serving (optional)

I use one cup of heavy cream for a rich finish. If you want a lighter soup, coconut milk works well. I also add one tablespoon of olive oil for sautéing. For flavor, I use one teaspoon each of dried thyme and smoked paprika. Lastly, salt and pepper bring everything together. If you like, sprinkle some grated Parmesan cheese on top before serving.

Step-by-Step Instructions

Preparing the Aromatics

To start, heat a large pot over medium heat. Add 1 tablespoon of olive oil. When the oil shimmers, toss in 1 finely diced onion. Sauté it for about 5 minutes. You want the onion to become soft and clear. Next, add 3 minced garlic cloves. Stir often for 1 minute until the garlic smells great.

Cooking the Sausage

Now it’s time for the star of the dish: the sausage. Add 1 pound of Italian sausage to your pot. Use a spatula to break it into smaller pieces. Cook the sausage for about 7 to 10 minutes. Make sure it turns brown and there is no pink left in it. This step adds a lot of flavor to our soup.

Adding Vegetables and Simmering

With the sausage cooked, it’s time to mix in the veggies. Add 4 medium potatoes, diced into 1-inch cubes. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Season with salt and pepper to your taste. Stir everything well to combine.

Next, pour in 4 cups of vegetable broth. Increase the heat and bring it to a gentle boil. Once it boils, reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. This is where the magic happens, and the flavors blend beautifully.

After the potatoes are soft, add in 2 cups of chopped kale. Stir it in and cover the pot again. Let it cook for 5 more minutes. This will wilt the kale and make it tender. Finally, remove the pot from heat and stir in 1 cup of heavy cream or coconut milk. This gives the soup a rich and creamy feel. Adjust the seasoning if needed. Now you’re ready to serve!

Tips & Tricks

Cooking Tips

To get the best flavor in your sausage potato kale soup, start with fresh ingredients. Use high-quality Italian sausage for a rich taste. Cooking the sausage until it is nicely browned adds depth to the soup. Sauté the onion and garlic until they are soft. This step brings out their natural sweetness.

Seasoning is very important. I like to add salt and pepper during cooking. This helps build flavor. Try adding a pinch of dried thyme and smoked paprika. They give your soup a warm, earthy taste.

Serving Suggestions

For serving, pair this soup with crusty bread. A fresh side salad also works well. It adds a nice crunch. You can top the soup with grated Parmesan cheese for extra flavor. Chopped fresh herbs, like parsley or basil, can brighten the dish.

Dietary Modifications

If you want to make the soup dairy-free, replace heavy cream with coconut milk. This keeps the soup creamy without the dairy. For a gluten-free option, ensure your broth is gluten-free. All the other ingredients are naturally gluten-free, so you’re in good shape!

Variations

Ingredient Swaps

You can switch up the sausage in this soup. Try chorizo for a spicy kick or turkey sausage for a leaner option. Each type brings a new flavor to the pot.

For veggies, feel free to get creative! Swap kale for spinach or collard greens. You can even add carrots or bell peppers for extra color and taste.

Flavor Enhancements

Want to boost the flavor? Add some red pepper flakes for heat. A dash of cumin can bring warmth too. If you love a smoky taste, try adding more smoked paprika.

Herbs also add great flavor. Fresh parsley or basil can brighten the soup. Toss in some bay leaves while it simmers for depth. Remove them before serving!

Cooking Method Variations

You can make this soup in a slow cooker. Just brown the sausage and sauté the onion and garlic first. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours.

If you have an Instant Pot, it’s even faster! After browning the sausage and veggies, add broth and potatoes. Seal the lid and cook on high pressure for 10 minutes. Quick release and stir in the kale and cream.

These variations let you enjoy this soup in new ways!

Storage Info

Refrigeration Guidelines

To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container. It keeps well in the fridge for up to three days. Make sure to label the container with the date. This ensures you know when it was made and helps avoid waste.

Freezing Tips

For freezing, allow the soup to cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you want to enjoy it again, just thaw it in the fridge overnight before reheating.

Reheating Instructions

To reheat the soup, pour it into a pot over medium heat. Stir it often to prevent sticking. Heat until it’s hot throughout, about 5 to 10 minutes. If the soup looks too thick, add a splash of broth or water. This helps to bring back its creamy texture. You can also reheat the soup in the microwave. Just use a microwave-safe bowl and cover it loosely. Heat in 1-minute bursts, stirring in between, until it’s hot.

FAQs

How long does Sausage Potato Kale Soup last in the fridge?

Sausage Potato Kale Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Make sure to cool the soup before putting it in the fridge. If you want it to last longer, consider freezing it.

Can I use frozen kale for this recipe?

Yes, you can use frozen kale! Just add it to the pot when you would add fresh kale. Frozen kale will soften quickly and blend well into the soup. It is a great time-saver. Plus, it still packs a nutritious punch!

What to serve with Sausage Potato Kale Soup?

Sausage Potato Kale Soup pairs well with crusty bread or a fresh salad. You can serve it with garlic bread for a tasty twist. Feeling fancy? Top it with grated Parmesan cheese for extra flavor. Enjoy your meal!

This article shows you how to make Sausage Potato Kale Soup. We started with key ingredients like sausage, potatoes, and kale. Then, we discussed cooking steps like sautéing and simmering. I shared tips for great flavor and ways to modify the dish. You learned about ingredient swaps and cooking methods for variety.

In the end, this soup is versatile and easy. I hope you try it soon! Enjoy making your own tasty version.

- 1 lb. Italian sausage (remove casing if necessary) - 4 medium potatoes, diced into 1-inch cubes - 1 large onion, finely diced - 3 cloves garlic, minced I love starting with Italian sausage. It gives the soup a rich, savory flavor. You can remove the casing if you prefer. Next, I use four medium potatoes, diced into cubes. They add heartiness and texture. A large onion, finely diced, brings sweetness. Finally, three cloves of minced garlic create an amazing aroma. - 4 cups vegetable broth (low-sodium preferred) - 2 cups kale, stems removed and chopped For the broth, I choose four cups of low-sodium vegetable broth. It keeps the soup light and flavorful. Then, I add two cups of kale. I remove the stems and chop the leaves. Kale adds nutrition and a lovely green color. - 1 cup heavy cream (or substitute with coconut milk for a lighter option) - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) I use one cup of heavy cream for a rich finish. If you want a lighter soup, coconut milk works well. I also add one tablespoon of olive oil for sautéing. For flavor, I use one teaspoon each of dried thyme and smoked paprika. Lastly, salt and pepper bring everything together. If you like, sprinkle some grated Parmesan cheese on top before serving. To start, heat a large pot over medium heat. Add 1 tablespoon of olive oil. When the oil shimmers, toss in 1 finely diced onion. Sauté it for about 5 minutes. You want the onion to become soft and clear. Next, add 3 minced garlic cloves. Stir often for 1 minute until the garlic smells great. Now it’s time for the star of the dish: the sausage. Add 1 pound of Italian sausage to your pot. Use a spatula to break it into smaller pieces. Cook the sausage for about 7 to 10 minutes. Make sure it turns brown and there is no pink left in it. This step adds a lot of flavor to our soup. With the sausage cooked, it’s time to mix in the veggies. Add 4 medium potatoes, diced into 1-inch cubes. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Season with salt and pepper to your taste. Stir everything well to combine. Next, pour in 4 cups of vegetable broth. Increase the heat and bring it to a gentle boil. Once it boils, reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. This is where the magic happens, and the flavors blend beautifully. After the potatoes are soft, add in 2 cups of chopped kale. Stir it in and cover the pot again. Let it cook for 5 more minutes. This will wilt the kale and make it tender. Finally, remove the pot from heat and stir in 1 cup of heavy cream or coconut milk. This gives the soup a rich and creamy feel. Adjust the seasoning if needed. Now you’re ready to serve! To get the best flavor in your sausage potato kale soup, start with fresh ingredients. Use high-quality Italian sausage for a rich taste. Cooking the sausage until it is nicely browned adds depth to the soup. Sauté the onion and garlic until they are soft. This step brings out their natural sweetness. Seasoning is very important. I like to add salt and pepper during cooking. This helps build flavor. Try adding a pinch of dried thyme and smoked paprika. They give your soup a warm, earthy taste. For serving, pair this soup with crusty bread. A fresh side salad also works well. It adds a nice crunch. You can top the soup with grated Parmesan cheese for extra flavor. Chopped fresh herbs, like parsley or basil, can brighten the dish. If you want to make the soup dairy-free, replace heavy cream with coconut milk. This keeps the soup creamy without the dairy. For a gluten-free option, ensure your broth is gluten-free. All the other ingredients are naturally gluten-free, so you're in good shape! {{image_4}} You can switch up the sausage in this soup. Try chorizo for a spicy kick or turkey sausage for a leaner option. Each type brings a new flavor to the pot. For veggies, feel free to get creative! Swap kale for spinach or collard greens. You can even add carrots or bell peppers for extra color and taste. Want to boost the flavor? Add some red pepper flakes for heat. A dash of cumin can bring warmth too. If you love a smoky taste, try adding more smoked paprika. Herbs also add great flavor. Fresh parsley or basil can brighten the soup. Toss in some bay leaves while it simmers for depth. Remove them before serving! You can make this soup in a slow cooker. Just brown the sausage and sauté the onion and garlic first. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours. If you have an Instant Pot, it’s even faster! After browning the sausage and veggies, add broth and potatoes. Seal the lid and cook on high pressure for 10 minutes. Quick release and stir in the kale and cream. These variations let you enjoy this soup in new ways! To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container. It keeps well in the fridge for up to three days. Make sure to label the container with the date. This ensures you know when it was made and helps avoid waste. For freezing, allow the soup to cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you want to enjoy it again, just thaw it in the fridge overnight before reheating. To reheat the soup, pour it into a pot over medium heat. Stir it often to prevent sticking. Heat until it's hot throughout, about 5 to 10 minutes. If the soup looks too thick, add a splash of broth or water. This helps to bring back its creamy texture. You can also reheat the soup in the microwave. Just use a microwave-safe bowl and cover it loosely. Heat in 1-minute bursts, stirring in between, until it's hot. Sausage Potato Kale Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Make sure to cool the soup before putting it in the fridge. If you want it to last longer, consider freezing it. Yes, you can use frozen kale! Just add it to the pot when you would add fresh kale. Frozen kale will soften quickly and blend well into the soup. It is a great time-saver. Plus, it still packs a nutritious punch! Sausage Potato Kale Soup pairs well with crusty bread or a fresh salad. You can serve it with garlic bread for a tasty twist. Feeling fancy? Top it with grated Parmesan cheese for extra flavor. Enjoy your meal! This article shows you how to make Sausage Potato Kale Soup. We started with key ingredients like sausage, potatoes, and kale. Then, we discussed cooking steps like sautéing and simmering. I shared tips for great flavor and ways to modify the dish. You learned about ingredient swaps and cooking methods for variety. In the end, this soup is versatile and easy. I hope you try it soon! Enjoy making your own tasty version.

Sausage Potato Kale Soup

Warm up with a comforting bowl of Hearty Sausage Potato Kale Soup! This delicious recipe combines savory Italian sausage, tender potatoes, and nutritious kale in a rich creamy broth, perfect for chilly days. Follow our simple step-by-step guide to create this filling dish that serves six and offers a burst of flavor in every bite. Click through to explore the full recipe and start cooking today!
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Ingredients
  

1 lb. Italian sausage (remove casing if necessary)

4 medium potatoes, diced into 1-inch cubes

1 large onion, finely diced

3 cloves garlic, minced

4 cups vegetable broth (low-sodium preferred)

2 cups kale, stems removed and chopped

1 cup heavy cream (or substitute with coconut milk for a lighter option)

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

Sauté the Aromatics: In a large pot, elevate the heat to medium and pour in the olive oil. Once the oil is shimmering, add the finely diced onion. Sauté for about 5 minutes, or until the onion becomes translucent and tender.

    Add Garlic: Incorporate the minced garlic into the pot and sauté for an additional minute, stirring frequently until fragrant.

      Brown the Sausage: Introduce the Italian sausage to the pot. Using a spatula, break it apart into smaller pieces as it cooks. Brown the sausage for approximately 7-10 minutes, ensuring it's fully cooked through with no pink remaining.

        Incorporate the Vegetables: Stir in the diced potatoes, dried thyme, smoked paprika, and generously season with salt and pepper. Mix thoroughly to combine all the ingredients evenly.

          Simmer with Broth: Pour in the vegetable broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

            Add the Kale: Once the potatoes are cooked, add in the chopped kale. Stir well to combine, then cover the pot again and let it cook for an additional 5 minutes, allowing the kale to wilt and soften.

              Cream it Up: After the kale has wilted, remove the pot from heat. Stir in the heavy cream or coconut milk, mixing until fully incorporated for a rich and creamy texture. Taste the soup and adjust the seasoning with additional salt and pepper, if desired.

                Serve: Ladle the hot soup into bowls and top with a sprinkle of grated Parmesan cheese, if using. Enjoy the comforting flavors!

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 6

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