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Cozy One-Pot Sausage Potato Soup with Kale: Easy 30-Minute Recipe

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A hearty, comforting soup made with Italian sausage, Yukon Gold potatoes, and kale in a creamy broth. Ready in just 30 minutes using one pot, this easy recipe is perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 ½ pounds Yukon Gold potatoes, diced into ½-inch cubes (about 4 medium potatoes)
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 3 cups chopped kale, stems removed
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Brown the Sausage (5 minutes): Heat the olive oil in your Dutch oven over medium-high heat. Add the sausage, breaking it apart with your wooden spoon. Let it cook undisturbed for about 2 minutes to get a good sear, then stir and break it into smaller chunks. Cook for another 3 minutes until it’s deeply browned and a little crispy in spots. Transfer the sausage to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pot.
  2. Sauté the Aromatics (3 minutes): Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, for about 3 minutes until softened and translucent. Scrape the bottom of the pot as you stir to incorporate those browned bits. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the Broth and Potatoes (15 minutes): Pour in the chicken broth and water, scraping up any remaining browned bits from the bottom of the pot. Add the diced potatoes, dried thyme, smoked paprika, pepper, and salt. Stir everything together, then bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
  4. Return the Sausage and Add the Kale (3 minutes): Stir the cooked sausage back into the pot. Add the chopped kale and stir until it wilts, about 2 minutes. The kale should turn bright green and reduce in volume significantly.
  5. Finish with Cream and Cheese (2 minutes): Reduce the heat to low. Stir in the heavy cream and Parmesan cheese if using. Let it warm through for about 1 minute—don’t let it boil. Taste and adjust seasoning.
  6. Serve Immediately: Ladle the soup into bowls. Garnish with extra Parmesan, red pepper flakes for heat, or a drizzle of olive oil if desired.

Notes

For a thicker soup, mash about a quarter of the potatoes against the side of the pot before adding the kale. Use low-sodium broth to control saltiness. The soup can be refrigerated for up to 4 days or frozen for up to 3 months. If freezing, add the cream fresh when reheating for best texture.

Nutrition

Keywords: sausage potato soup, one-pot soup, 30-minute meal, kale soup, comfort food, easy dinner

Find it online: https://elaraeats.com/cozy-one-pot-sausage-potato-soup-with-kale-easy-30-minute-recipe/