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Cozy Sausage Potato Kale Soup | Easy One-Pot Dinner

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A hearty and comforting one-pot soup made with Italian sausage, tender potatoes, and nutritious kale in a rich, savory broth. Perfect for cozy nights and meal prep, this easy recipe comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 pound Italian sausage (mild or spicy, casings removed)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes (about 3 medium), peeled and cut into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 4 cups kale, stems removed and leaves chopped (Lacinato or curly kale)
  • ½ cup heavy cream (optional)
  • ½ teaspoon red pepper flakes (or to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (if needed for sautéing)
  • Optional garnishes: fresh parsley, grated Parmesan, extra red pepper flakes

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, peel and cube the potatoes, and remove kale leaves from stems. Chop kale into bite-sized pieces.
  2. Heat a large Dutch oven over medium-high heat. Add the sausage (no oil needed) and break it up with a wooden spoon. Cook until well browned, about 6 to 8 minutes, letting it develop crispy edges and browned bits on the bottom of the pot. Use a slotted spoon to transfer sausage to a plate, leaving the rendered fat in the pot.
  3. Reduce heat to medium. Add diced onion to the pot with the rendered fat. Cook for 4 to 5 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
  4. Stir in dried thyme and smoked paprika. Cook for 30 seconds, stirring constantly, to bloom the spices.
  5. Add cubed potatoes to the pot. Pour in chicken broth, scraping the bottom to release any remaining browned bits. Bring to a boil over high heat.
  6. Reduce heat to low, cover the pot, and simmer for 15 to 20 minutes until potatoes are fork-tender but not falling apart.
  7. Return cooked sausage to the pot. Add chopped kale and stir. Cover and cook for 5 more minutes until kale is tender and vibrant green.
  8. If using heavy cream, stir it in and let the soup heat through for 1 to 2 minutes. Do not let it boil after adding cream. Taste and adjust seasoning with salt and pepper.
  9. Remove pot from heat and let soup rest for 5 minutes before serving. Ladle into bowls and garnish with fresh parsley and grated Parmesan if desired.

Notes

For extra creaminess, use a potato masher to gently mash a few potatoes right in the pot after simmering. The soup tastes even better the next day as flavors meld. For a vegetarian version, swap sausage for cannellini beans and use vegetable broth. For dairy-free, omit cream or use full-fat coconut milk. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: sausage potato kale soup, one-pot dinner, cozy soup, easy weeknight meal, hearty soup, gluten-free soup, comfort food

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