Ingredients

1 lb Italian sausage (mild or hot)

1 large yellow onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

3 tablespoons all-purpose flour

6 cups chicken broth

1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 cup heavy cream

3 cups chopped kale, stems removed

Salt and freshly ground black pepper to taste

1/2 cup grated Parmesan cheese, plus more for serving

Instructions

Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 6-8 minutes. Drain off excess fat.

Step 2: Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened and the onion turns translucent.

Step 3: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Step 4: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 5: Gradually whisk in the chicken broth until smooth. Bring the mixture to a gentle simmer, about 2-3 minutes.

Step 6: Add the diced potatoes, dried oregano, and dried thyme. Season with salt and pepper. Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.

Step 7: Stir in the heavy cream and chopped kale. Cook for another 5 minutes until the kale is wilted and the soup is heated through.

Step 8: Remove the pot from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning as needed. Ladle the soup into bowls and serve with extra Parmesan cheese.

Tips & Variations

For a gluten-free version, skip the flour in step 4. Instead, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the soup during the last 5 minutes of cooking.

Use hot Italian sausage for a more robust flavor or mild sausage if cooking for those sensitive to spice.

If the soup thickens too much after sitting, add a splash of broth when reheating and warm gently over medium-low heat to prevent the cream from scorching.

Substitute baby spinach for kale by adding it at the very end and cooking just 1-2 minutes until wilted.

FAQs

Can I use another type of sausage?

Yes, you can substitute with chicken sausage, turkey sausage, or even a plant-based sausage for a different flavor or dietary needs. Just adjust cooking times as necessary to ensure it’s fully cooked.

Is this soup freezer-friendly?

While you can freeze this soup, the cream and kale may change texture upon thawing. If freezing, consider adding the cream and kale fresh when reheating for best results.

Dinner

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