Italian Potato Kale Soup in one pot is quick and easy to make. The soup is one of my favorite things to make on a cold winter day. My kids love soup of any sort and the love it even more when it is paired with a salad and fresh bread. The table is set a little quicker when soup, salad and fresh bread are on the menu. The Italian Potato Kale Soup can be pretty healthy if you go easy on the cream.
Yields: about 6 servings
- 1 pound Italian sausage or spicy Italian sausage
- ¼ teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 3 small russet potatoes cubed
- 2 cups kale, chopped
- 1 can of cannellini beans
- 1/2 to 1 cup heavy cream
- salt and pepper to taste
Add the Italian sausage to a large pot over medium heat. Use a spatula to chop the meat up into bite size pieces. Brown the sausage until no longer pink. While the sausage is cooking add the red pepper flakes (not needed if you use Spicey Italian Sausage), garlicand onion. Let cook, stirring often, until the onions are translucent, about 4 -6 minutes. Add the chicken broth, potatoes, beans and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 to 12 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
The first few times I made the soup I used the whole cup of cream. I have found that my family still devours it if I only use half of the amount. In a pinch you can use whole milk but it is no where near as good. Occasionally I will toss in a hand full of dried pasta when I add the potatoes. The addition of the pasta lessens the broth amount.