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Creamy Italian Sausage Kale Soup with Parmesan

Creamy Italian sausage kale soup combines browned sausage, tender Yukon Gold potatoes, and wilted kale in a rich broth finished with Parmesan. This one-pot soup simmers in a 6-quart Dutch oven for a comforting, hearty dinner.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb bulk Italian sausage
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 kale bunch; ribs removed and leaves chopped (about 6 cups)
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the sausage and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the chicken broth, potatoes, salt, and pepper; bring to a boil over high heat.
  6. Reduce the heat to maintain a simmer and cook uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
  7. Stir in the kale and simmer for 3 to 5 minutes, until wilted and tender.
  8. Stir in the heavy cream and warm gently for 2 to 3 minutes without boiling.
  9. Remove the pot from the heat.
  10. Stir in the Parmesan until combined.

Notes

For the best texture, warm the soup gently after adding the cream and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. Half-and-half can replace the heavy cream for a lighter soup.