Parmesan Kale Soup
Sausage and Kale Soup Recipe – This parmesan kale soup is packed with flavorful sausage, tender kale, and a rich broth. It’s a cozy and hearty soup that will warm you up on a chilly day!
Why We Love This Parmesan Kale Soup
Sausage and Kale Soup is a cozy mid-week dinner your family will love and that you can whip up in only 45 minutes! It’s filled to the brim with hearty flavors, think sausage, potatoes, kale, onions, and garlic, that are impossible to resist once mingled together.
This soup has an intoxicating aroma and a comforting taste and provides you with an overall healing experience with each bite! The soup is similar to Olive Garden’s Zuppa Toscana, but this version is much lighter. We’ve reduced the pork fat and the cream. Therefore, you get all the flavor with around half the fat and calories. You can enjoy a whole bowl full of this comforting soup, guilt-free!
Sausage and Kale Soup Ingredients
- Olive oil – to help saute the onion and garlic
- Large onion – diced
- Garlic cloves – minced
- Ground pork sausage – sweet or spicy Italian sausage
- Small new potatoes – slice into thin circles like you would for a potato chip
- Bunch of kale – trimmed and chopped while also removing the stems
- Chicken stock – or chicken broth
- Dry white wine – adds depth and complexity to the flavor
- Crushed red pepper – brings a nice spice to the soup
- Heavy cream – can also use milk for a lighter soup
- Shredded parmesan cheese – freshly shredded
- Salt and black pepper – season to taste
How To Make Sausage and Kale Soup
- Heat a large soup pot on the stove and then add in the oil, onions, and garlic. Saute the aromatics in the pot for 2 to 3 minutes. Then add in the sausage.
- Brown the sausage in with the onions and garlic and break it apart into smaller pieces with a wooden spoon.
- Then, after the sausage is browned, add the potato slices, kale, chicken stock, wine, and crushed pepper to the pot and stir it all together.
- Bring it to a boil and let it simmer for 15 minutes, or until the potatoes are fork-tender. You can lower the heat if needed.
- When you are ready to serve this soup, add in the heavy cream and parmesan cheese.
- Taste and season with salt and pepper to your liking.
Get our Full (Printable) Parmesan Sausage Kale Soup Recipe Below. Enjoy!
Serving Suggestions
If desired, you can garnish the kale soup with freshly grated Parmesan, a drizzle of olive oil, red pepper flakes, or a sprinkle of crispy bacon!
The hearty, savory flavors of the sausage and kale pair well with a variety of side dishes. Enjoy the soup with crusty garlic bread, a fresh Caesar salad, or a roasted vegetable medley You could also serve it alongside a quinoa and kale salad, or a classic caprese salad for a well-rounded meal.
Frequently Asked Questions
This recipe can last in the fridge for up to a week if it is stored in an airtight container. Make sure to place it in the back of the refrigerator so it stays very cold.
Yes and no. If you want to make this ahead, it will freeze best if there is no cream in the soup. You can leave out the cream, then add it in after thawing and reheating. If there is already cream in the soup, freezing it will end up giving the soup a slightly grainy texture.
Yes, you can. However, that would also omit a certain richness that makes this dish so flavorful. Consider adding vegan sausage to the recipe instead of skipping it altogether.
Looking for More Great Soup Recipes? Be Sure to Try:
- Crockpot Brunswick Stew Recipe
- Low Carb Vietnamese Pho Soup Recipe
- Slow Cooker Buffalo Chicken Soup Recipe
- Hungarian Mushroom Soup Recipe
- Zesty Wor Wonton Soup Recipe
- Rustic Vegan White Bean and Kale Soup Recipe
Get our Full (Printable) Parmesan Kale Soup Recipe Below. Enjoy!
Sausage and Kale Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground pork sausage
- 1 pound small new potatoes, sliced into thin circles
- 1 bunch kale, trimmed and chopped (remove stems)
- 8 cups chicken stock
- 1 cup dry white wine
- 1/4-1/2 teaspoon crushed red pepper
- 1/3 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- Salt and pepper
Instructions
- Heat a large sauce pot over medium heat and add the oil, onions, and garlic. Sauté for 2-3 minutes, then add the sausage to the pot. Brown the sausage and break it apart with a wooden spoon into small pieces.
- Once the sausage is brown, add the potato slices, chopped kale, chicken stock, wine, and crushed red pepper. Bring to a boil, reduce heat if needed, and simmer for 15 minutes.
- When ready to serve, stir in the cream and parmesan cheese. Then taste and season with salt and pepper as needed.
Yes I made it I added a few more cut onions 🧅 for more flavor … and used reduced chicken broth I need to watch the salt intake … this is a fantastic recipe so glad I found it …. It is always a hit in my house thanks so much for posting such wonderful recipes….. 💖
Incredibly good soup! I didn’t have pork sausage on hand so I opened up some bratwurst and used that instead.
Love this soup! I make it a couple times a month. The whole family loves it.
Hello there !
I have made this before and I do like your lighter version . Still , I would use the Italian sausage as in OG Zuppa Toscana…. have you ever thought of adding par boiled broccoli rabe? We Italians call it bitter broccoli. Great recipe and thank you!
Such a really heartwarming dish! Everyone at my house enjoyed this meal!
This is such an easy and delicious recipe!