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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Stay in and enjoy a comforting bowl of Creamy Sausage and Kale Soup! This Tuscan-style soup is packed with savory sausage, hearty greens, and creamy potatoes, creating a satisfying and flavorful meal. For a complete meal, add warm crescent rolls fresh from the oven. Enjoy a cozy and delicious dinner without leaving the house! No need to find your car keys or change out of your sweats tonight.
Here are the ingredients you’ll need to make Creamy Sausage and Kale Soup.
Hot Italian Sausage: Buy bulk sausage, or buy links and remove the meat from the casings. Mild Italian sausage is fine if you’re sensitive to spice.
Progresso™ Classic Chicken Broth: Broth is the liquid base of the soup and adds flavor.
Russet Potatoes: When potatoes cook and break down, the starches help thicken the soup and make it creamy. Russets are best for their fluffy, soft texture.
Kale: Use pre-washed, pre-chopped kale in a bag for the easiest experience. Lacinato or curly kale are great options.
Cream: A bit of heavy cream gives body to the soup base and creates a beautiful velvety texture. We don’t recommend substituting.
Parmesan: This sharp and complex cheese is the perfect finish. Use shaved, grated, or shredded, but don’t skip it. Substitute with Pecorino Romano if preferred.
Other Ingredients You’ll Need: Onion, garlic, salt, pepper, water.
Here’s how to make this delicious sausage and kale soup. Follow the recipe for details!
Brown the sausage and remove it from the pot, then soften your onions and garlic in the remaining pork fat for layers of flavor.
Add the liquids and the potato slices, and simmer until the potatoes are soft and starting to break down and get creamy. Then, add the cooked sausage and kale; simmer for a few minutes to soften the kale.
Add the heavy cream, and heat gently just to warm the soup through and marry the flavors.
Serve the steaming hot soup with a sprinkle of Parmesan cheese to really take the flavor over-the-top.
If you have any leftover soup, here’s how to store and reheat.
Transfer the soup to an airtight food storage container and store in the fridge for 3 to 4 days.
We don’t recommend storing the soup in the freezer since the cream can separate and become grainy when reheated.
To reheat refrigerated leftovers, transfer the soup to a saucepan or Dutch oven and heat on the stovetop over low heat until steaming and at least 165°F (use a food thermometer).
Place a 5-quart Dutch oven over medium heat. Add sausage and cook until it begins to brown, breaking up with a wooden spoon.
When the sausage is nicely browned and broken into small pieces, remove from the pot with a slotted spoon, and set aside to drain on a paper towel-lined plate.
Add onion to the pot and season with 1 teaspoon salt and pepper. Cook 3 to 4 minutes, until translucent. Stir in the garlic and cook for 30 seconds more, until fragrant.
Stir in chicken broth, water, and sliced potatoes; bring to a boil. Reduce heat to medium-low and simmer the soup for about 10 minutes, until potatoes are fork tender.
Add the drained sausage back to the pot, and stir in kale. Cook for 5 minutes, until kale is softened.
Reduce heat to low and slowly stir in the heavy cream and remaining 1 teaspoon salt. Heat gently—do not boil—until soup is warmed through and the flavors have married, about 5 minutes more.
Serve the soup warm, topped with Parmesan cheese.
Want your potato slices extra thin? Try using a mandolin to get super consistent, skinny slices.
If you want to serve your soup with crescent rolls (and why wouldn’t you), get them in the oven to start baking while the potatoes are simmering in step 4 of the recipe. When the soup’s ready, the crescents will be hot and ready to dunk.
