Print

One-Pot Creamy Italian Sausage, Kale, and Potato Soup

A close-up of a creamy bowl of Italian sausage soup featuring gnocchi, crumbled sausage, kale, and grated Parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, creamy Italian sausage soup in one pot for a quick and comforting weeknight dinner. This recipe includes potatoes and kale for a satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound sweet or hot Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 2 cups peeled and diced potatoes (Yukon Gold or Russet)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup dried ditalini pasta or orzo
  • 4 cups chopped kale, stems removed
  • 1/2 cup heavy cream or half-and-half
  • 4 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced potatoes and canned diced tomatoes (with their juice). Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 minutes, or until the potatoes are nearly tender.
  5. Stir in the dried pasta. Continue to simmer, uncovered, for 8 to 10 minutes, or until the pasta is cooked through according to package directions.
  6. Stir in the chopped kale. Cook until the kale wilts, about 2 minutes.
  7. Reduce the heat to low. Stir in the heavy cream and cubed cream cheese until the cheese melts and the broth becomes creamy. Do not let the soup boil once the cream is added.
  8. Stir in the Parmesan cheese until smooth. Taste the soup and add salt and pepper as needed.
  9. Serve hot, perhaps alongside crusty bread for dipping. This soup is a great alternative to some meal planning services when you need a fast, filling dinner.

Notes

  • For a gluten-free version, substitute the pasta with 1 (15-ounce) can of rinsed and drained cannellini beans or white beans, added when you add the kale.
  • If you prefer a lower-carb option, skip the pasta and potatoes, and add 1 cup of heavy cream and 1 cup of chopped cauliflower florets when you add the broth.
  • You can prepare this soup ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://blissbatter.com/italian-sausage-soup-recipe-creamy/