Rustic Italian Sausage, Potato and Kale Soup
Spicy Italian sausage, tender potatoes and fresh kale come together in this hearty, satisfying soup. A portion of the potatoes is blended to give the broth extra body while leaving plenty of delicious chunks throughout.
Prep time
20 min
Cook time
40–45 min
Serves
Ingredients
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- 1 packagespicy Italian sausage, approximately 5 links
- 1 tbspolive oil
- 1 mediumonion, diced
- 2 clovesgarlic, minced
- 5 small-to-mediumrusset potatoes, cut into approximately ½-inch pieces
- 8 cupschicken stock
- 3 packed cupskale, tough stems removed and leaves roughly chopped
- Salt and freshly cracked black pepper, to taste
- Freshly grated Parmesan cheese, for serving, optional
Ingredients
- 1 packagespicy Italian sausage, approximately 5 links
- 1 tbspolive oil
- 1 mediumonion, diced
- 2 clovesgarlic, minced
- 5 small-to-mediumrusset potatoes, cut into approximately ½-inch pieces
- 8 cupschicken stock
- 3 packed cupskale, tough stems removed and leaves roughly chopped
- Salt and freshly cracked black pepper, to taste
- Freshly grated Parmesan cheese, for serving, optional
Instructions
- 1
Cook the Italian sausages in a frying pan over medium heat, turning occasionally, until browned and cooked through.
- 2
Transfer the sausages to a cutting board and allow them to cool slightly. Cut each sausage in half lengthwise and then in half again. Chop into small, bite-sized pieces and set aside.
- 3
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic. Cook, stirring frequently, for 2–3 minutes, until the onion begins to soften and the garlic is fragrant.
- 4
Add the diced potatoes and cook for approximately 1 minute, stirring to coat them in the oil, onion and garlic.
- 5
Pour in the chicken stock and bring the soup to a boil. Cook for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
- 6
Using a handheld immersion blender, carefully blend approximately half of the soup directly in the pot. Leave plenty of potato pieces intact for texture.
- 7
If you don't have an immersion blender, carefully transfer approximately half of the soup to a countertop blender. Blend until smooth, then return it to the pot. Work in batches if necessary, and allow steam to escape when blending hot liquids.
- 8
Add the cooked sausage and chopped kale. Reduce the heat and simmer for another 15–20 minutes, or until the kale is tender and the flavours have come together.
- 9
Taste and season with salt and freshly cracked black pepper as needed.
- 10
Ladle the soup into bowls and finish with freshly grated Parmesan cheese, if desired. Serve warm.
Melissa's Notes
Blending only half of the soup gives the broth additional body while preserving plenty of tender potato pieces.
Chicken stock and Italian sausage can both contain a fair amount of salt, so taste the finished soup before adding any additional salt.
This recipe makes approximately six generous servings and can easily be cut in half for a smaller batch.
Mild or sweet Italian sausage can be substituted if you prefer less heat.
Nutrition Information
Per serving — based on 6 servings. Estimate only; varies by ingredients used.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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