Description
This rich and creamy soup is a comforting Italian-inspired dish made with savory Italian sausage, tender potatoes, and hearty kale. It’s a homemade take on the Olive Garden classic, perfect for a cozy meal!
Ingredients
For the Soup:
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1 1/2 lbs Italian sausage (mild or a mix of mild & hot)
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1 large onion, chopped
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1/4 to 1/2 teaspoon crushed red pepper flakes
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2 teaspoons kosher salt
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4 cloves garlic, minced
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2 tablespoons flour
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4 cups chicken broth
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3 cups whole milk
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2 lbs russet potatoes, sliced into 1/4-inch thick coins
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1 large bunch kale (about 5 cups), stems removed, leaves chopped
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2 cups heavy cream
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1/2 cup Parmesan cheese, shredded
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Salt and black pepper, to taste
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Extra Parmesan cheese, for garnish
Instructions
Cook the Sausage & Aromatics:
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In a large soup pot, cook the sausage over medium-high heat, breaking it up with a spoon.
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Add onions, salt, and red pepper flakes, and cook for 7-10 minutes, until the sausage is browned.
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Stir in garlic and sauté for 1 minute until fragrant.
Thicken the Broth:
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Turn off the heat and drain excess grease.
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Return the pot to heat, stir in flour, and cook for 1 minute.
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Slowly add chicken broth, stirring constantly to prevent lumps.
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Gradually add whole milk, continuing to stir.
Simmer the Soup:
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Add sliced potatoes and bring the soup to a low boil over medium heat.
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Simmer for 20 minutes, or until the potatoes are fork-tender.
Add Kale & Finish:
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Stir in chopped kale and gently mix.
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Pour in heavy cream, stirring lightly to avoid breaking the potatoes.
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Reduce heat to low and cook for 15 minutes, until the kale is wilted.
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Stir in Parmesan cheese and season with additional salt and black pepper to taste.
Serve:
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Ladle into bowls and garnish with extra shredded Parmesan cheese and freshly ground black pepper. Enjoy!
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg