Creamy Sausage & Kale Soup (Print Version)
# Ingredients:
→ For the Soup
01 -
1.5 lbs Italian sausage (mild or a mix of mild and hot)
02 -
1 large onion, chopped
03 -
0.25 to 0.5 teaspoon crushed red pepper flakes
04 -
2 teaspoons kosher salt
05 -
4 cloves garlic, minced
06 -
2 tablespoons all-purpose flour
07 -
4 cups chicken broth
08 -
3 cups whole milk
09 -
2 lbs russet potatoes, sliced into 0.25-inch thick coins
10 -
1 large bunch kale (about 5 cups), stems removed and leaves chopped
11 -
2 cups heavy cream
12 -
0.5 cup Parmesan cheese, shredded
13 -
Salt and black pepper, to taste
14 -
Extra Parmesan cheese, for garnish
# Instructions:
01 -
In a large soup pot, cook the sausage over medium-high heat, breaking it apart with a spoon. Add onions, salt, and crushed red pepper flakes, and cook for 7-10 minutes until the sausage is browned. Stir in minced garlic and sauté for 1 minute until fragrant.
02 -
Turn off the heat and drain excess grease. Return the pot to medium heat. Stir in flour and cook for 1 minute. Slowly add chicken broth while stirring constantly to prevent lumps. Gradually pour in whole milk, continuing to stir until well combined.
03 -
Add the sliced potatoes and bring the soup to a low boil over medium heat. Simmer for 20 minutes or until the potatoes are fork-tender.
04 -
Stir in the chopped kale and mix gently. Pour in the heavy cream, stirring lightly to avoid breaking the potatoes. Reduce heat to low and cook for 15 minutes until the kale is wilted. Stir in Parmesan cheese and season with additional salt and black pepper to taste.
05 -
Ladle into bowls and garnish with extra shredded Parmesan cheese and freshly ground black pepper. Enjoy!