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A hearty, creamy soup loaded with spicy Italian sausage, tender potatoes, and wilted kale. This one-pot wonder is a comforting classic, perfect for a chilly evening and ready in under an hour.
Brown the Sausage
Sauté the Aromatics
Simmer the Soup
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A hearty, creamy soup loaded with spicy Italian sausage, tender potatoes, and wilted kale. This one-pot wonder is a comforting classic, perfect for a chilly evening and ready in under an hour.
This italian_american recipe takes 50 minutes to prepare and yields 4 servings. At 799.57 calories per serving with 23.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
Substitute the Italian pork sausage with turkey sausage and replace the heavy cream with half-and-half or evaporated milk for a lower-fat option.
Use a plant-based sausage, vegetable broth, and add a can of cannellini beans along with the potatoes for extra protein.
Replace the heavy cream with 1 cup of full-fat canned coconut milk for a rich, dairy-free alternative.
Add 1 chopped carrot and 1 chopped celery stalk along with the onion for added flavor and nutrients.
Kale is a nutritional powerhouse, packed with vitamins A, K, and C, which support vision, bone health, and the immune system.
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that helps regulate blood pressure and fluid balance.
The Italian sausage provides a significant amount of protein, which is crucial for building and repairing tissues and keeping you feeling full and satisfied.
This soup is quite hearty. A 1.5-cup serving contains approximately 750-800 calories, primarily from the sausage and heavy cream. Calorie count can vary based on the specific ingredients used.
While it contains nutritious ingredients like kale and potatoes, this soup is high in calories, saturated fat, and sodium, making it more of a comfort food than a health food. You can make it healthier by using turkey sausage and a lower-fat milk alternative to cream.
Yes, this soup is great for meal prep. You can make it 1-2 days in advance. The flavors will meld and deepen overnight. Reheat gently on the stovetop.
It's not recommended to freeze this soup after the cream has been added, as dairy can separate and potatoes can become grainy upon thawing. For best results, freeze the soup base before adding the kale and cream. Thaw, reheat, and then stir in the fresh kale and cream before serving.
Fresh spinach is an excellent substitute. Stir it in at the very end, as it only needs about a minute to wilt. Swiss chard is another great option; chop the stems and add them with the onions, and add the leaves when you would add the kale.