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Creamy Italian Parmesan Soup with Sausage and Kale

Creamy Italian sausage soup with kale simmers sausage, russet potatoes, and greens in chicken broth before being finished with cream and Parmesan. The result is a hearty, creamy soup with tender potatoes and savory browned sausage.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage casings removed
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1.5 lb russet potatoes scrubbed and thinly sliced 1/4 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 5 oz kale chopped, tough stems removed
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 6 to 8 minutes, until browned and cooked to 160°F.
  2. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
  3. Add the onion and cook over medium heat for 4 to 5 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the chicken broth, potatoes, salt, and pepper, and bring to a boil.
  6. Reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
  7. Stir in the kale and simmer for 3 to 5 minutes, until wilted and tender.
  8. Reduce the heat to low and stir in the heavy cream and Parmesan for 2 to 3 minutes, until the cheese has melted and the soup is steaming; do not let it boil.

Notes

For the smoothest finish, keep the soup over low heat after adding the cream and Parmesan. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes and cream can change texture. Half-and-half can replace the heavy cream for a lighter soup.