Creamy Sausage Potato Kale Soup

5 from 1 vote

Creamy Sausage Potato Kale Soup

This quick and easy soup recipe is perfect for busy weeknights and makes a big pot of lightly creamy, sausage potato soup with ribbons of kale, and chunks of potato, carrot and parsnips. A bit of cream added to the broth gives the silky broth an added layer of richness without being heavy or thick.

Course Main Course, Soup

Cuisine American

Keyword baked potatoes, chicken sausage, kale

Dietary Restrictions Egg Free, Gluten-Free

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 447kcal

Equipment

1 Dutch Oven or soup pot

Ingredients

1 pound Italian sausage removed from casings
2 teaspoons olive oil
1 large onion diced
2 parsnips peeled and diced
2 carrots peeled and diced
2 stalks celery diced
1 pound red skinned potatoes diced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon crushed fennel seed optional
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
8 cups chicken stock or broth low sodium or homemade
4 cups leafy kale
1 cup cream

Instructions

Heat a dutch oven or soup pot over medium high heat. Add the olive oil and brown the sausage, breaking it up into small bite sized bits with the back of a wooden spoon.
Stir in the onion, parsnips, carrots and celery. Cook, until tender, stirring occasionally, about 5-8 minutes.
Add the diced potatoes, oregano, red pepper flakes, fennel (if using), salt, pepper and bay leaf. Cook and stir for one minute until fragrant.
Add the chicken stock and bring the pot to a boil. Reduce the heat to a simmer and cook for 10-15 minutes or until the potatoes are tender.
Remove the tough stem from the kale and discard. Roughly chop the kale and add the greens to the soup. Cook for one minute until the kale wilts and stir in the heavy cream. Heat for another minute until the the soup is hot. and ladle into bowls to serve.
Taste for seasonings and adjust as necessary. Ladle into bowls to serve.

Nutrition