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- 1 pound Italian sausage (mild or spicy) - 4 medium potatoes, diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 2 cups kale, chopped - 1 cup heavy cream (optional) - 2 carrots, sliced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Olive oil for sautéing This soup is full of flavors and good for you. The main ingredients start with the Italian sausage. You can choose mild or spicy based on your taste. The potatoes add heartiness, while onion and garlic give depth. Next, we have the additional ingredients. The chicken broth makes the soup rich. Kale adds color and nutrients. Carrots bring sweetness, and heavy cream can make it creamy if you like. For the seasonings, thyme and paprika enhance the taste. Don't forget salt and pepper to make it just right. Olive oil is essential for sautéing the onions and garlic. Gather these ingredients, and you’re ready to start your cooking adventure! - Heat a drizzle of olive oil in a large pot over medium heat. - Add the chopped onion and sauté until it softens, about 3-4 minutes. - Add the minced garlic and sauté for another minute until you smell its aroma. - Remove the casing from the Italian sausage. - Add the sausage to the pot and cook until it browns. - Break the sausage apart with a spoon as it cooks. - Add the diced potatoes and sliced carrots to the pot. - Pour in the low-sodium chicken broth and sprinkle in thyme and paprika. - Bring the mixture to a boil, then reduce the heat to simmer. - Cook for about 15-20 minutes until the potatoes are tender. - Stir in the chopped kale and simmer for 5 more minutes. - If you want a creamier soup, add the heavy cream now. - Season with salt and pepper to taste before serving. - Experiment with different sausage varieties. Try spicy, sweet, or smoked sausage. - Adjust seasoning based on your taste. Add more salt, pepper, or herbs as needed. - Ensure vegetables are cut uniformly. This helps them cook evenly and look nice. - Simmer until potatoes are tender. This usually takes about 15-20 minutes. - Serve with crusty bread. It’s great for dipping in the soup. - Garnish with fresh herbs. Chopped parsley or thyme adds color and flavor. {{image_2}} You can make this soup lighter by using turkey or chicken sausage. These options cut down on fat but keep the flavor. For a vegetarian soup, swap the chicken broth for vegetable broth. This change keeps the dish hearty and tasty without meat. Feel free to get creative with the greens. You can use spinach or Swiss chard instead of kale. Both add color and a different taste. If you want more protein and fiber, add beans like cannellini or kidney beans. They blend well and make the soup even more filling. To spice things up, add cayenne pepper for some heat. Just a little can change the whole dish. For a fresh twist, squeeze in lemon juice right before serving. This brightens the flavors and gives the soup a lovely finish. You can refrigerate any leftover soup for up to 3 days. Make sure to let it cool first. Store it in a sealed container. This way, it stays fresh and tasty. For longer storage, freeze the soup in airtight containers. It lasts for up to 3 months. Label your containers with the date. This helps you keep track of how long it's been frozen. When you want to enjoy the soup again, reheat it on the stove or in the microwave. Stir it well to heat evenly. If the soup feels too thick, add a splash of broth. This brings back its creamy texture. Enjoy your hearty meal! To make this soup, follow these steps: 1. Heat olive oil and sauté chopped onion until soft. 2. Add minced garlic and cook until fragrant. 3. Remove sausage from its casing and brown it in the pot. 4. Add diced potatoes and sliced carrots, stir well. 5. Pour in chicken broth and add thyme and paprika. 6. Bring to a boil, then simmer until potatoes are tender. 7. Stir in chopped kale and simmer until wilted. 8. If you want, add heavy cream for extra richness. 9. Season with salt and pepper, then serve hot. It’s best to remove stems for better texture. The stems can be tough and chewy. Removing them makes the soup smoother and more pleasant to eat. This soup is ideal with crusty bread or a side salad. The bread is great for dipping. A fresh salad adds a nice crunch to the meal, balancing the flavors. Yes, it contains nutritious ingredients. You have potatoes, kale, and carrots, all packed with vitamins. You can also customize the soup based on your dietary needs. Use turkey sausage for lower fat or vegetable broth for a vegetarian option. Yes, it stores well in the fridge or freezer. Make a big batch and enjoy it later. Just let it cool before storing. It tastes great reheated! Total time is approximately 40 minutes, including prep and cooking. This makes it a quick and easy meal for busy days. You can enjoy a warm bowl of soup in no time! This blog post walked you through how to make Sausage Potato Kale Soup. We covered ingredients, cooking steps, and tips. You can customize the soup to fit your taste and dietary needs. Store it for later use, or enjoy it fresh. With the right ingredients and methods, you can create a warm, hearty meal. Embrace your creativity in the kitchen and make this soup your own. Happy cooking!

Sausage Potato Kale Soup

Warm up with this Hearty Sausage Potato Kale Soup that's perfect for chilly nights! Packed with Italian sausage, tender potatoes, and vibrant kale, this comforting recipe is both delicious and satisfying. With simple steps, you can create a flavorful soup in just 40 minutes. Ready to dive into the recipe and warm your soul? Click through to explore how to make this tasty dish that your family will love!
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Ingredients
  

1 pound Italian sausage (mild or spicy, your choice)

4 medium potatoes, diced into bite-sized pieces

1 onion, chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

2 cups kale, chopped (stems removed)

1 cup heavy cream (optional)

2 carrots, sliced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

    Add the minced garlic and sauté for an additional minute until fragrant.

      Remove the sausage from its casing and add it to the pot. Cook until the sausage is browned and cooked through, breaking it apart with a spoon as it cooks.

        Once the sausage is browned, add the diced potatoes and sliced carrots, stirring to combine.

          Pour in the chicken broth and sprinkle in the dried thyme and paprika. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

            Stir in the chopped kale and simmer for an additional 5 minutes until the kale is wilted but still vibrant in color.

              If desired, stir in the heavy cream for a richer texture and flavor. Simmer for an additional 2-3 minutes.

                Season the soup with salt and pepper to taste.

                  Serve hot, with crusty bread on the side for dipping.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6 servings