Tucson Italian Sausage and Kale Soup
This hearty Italian Sausage Potato Soup is the perfect dinner soup recipe that the entire family will love. It is published in the Simple Kitchen Cookbook by The Slow Roasted Italian.
Servings: 6 Servings
- 1 -1 lb package of hot Italian sausage, casing removed
- 6 cups reduced sodium chicken stock
- 1/2 tsp kosher salt more to taste
- 1/2 tsp crushed red pepper flakes more to taste
- 6 medium russet potatoes cut into 1/2 inch cubes
- 4 cups chopped kale
- 1 cup heavy cream
Warm a Dutch oven of a 6 quart (5.4L) pot over medium-high heat.
One you can feel the heat which you hold your hand 6 inches above the pot, crumble in the Italian sausage
Cook, stirring occasionally and breaking up the sausage as desired until the sausage is browned and cooked through 5 to 7 minutes. Drain the sausage drippings from the pan.
Return the post to the heat and add the chicken stock, potatoes, salt, and red pepper flakes.
Boil until the potatoes are fork-tender, about 15 minutes.
Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl.
Mash the kale and cream to the soup and stir to combine.
Continue cooking the soup until the kale is wilted and tender, about 3 minutes.
Taste for seasoning and add salt to taste and red pepper flakes.
If you prefer, you can swap out the kale with baby spinach.
Use Spicy Chicken Sausage instead of pork to make the soup a lower in calories.
Serving: 1.5 cups | Calories: 479kcal | Carbohydrates: 21.7g | Protein: 24g | Fat: 32.9g | Saturated Fat: 14.1g | Polyunsaturated Fat: 14.5g | Monounsaturated Fat: 0g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1215.7mg | Potassium: 0mg | Fiber: 1.5g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg