Creamy Sausage and Kale Soup

Recipe Ingredients

Here are the ingredients you’ll need to make Creamy Sausage and Kale Soup.

Hot Italian Sausage: Buy bulk sausage, or buy links and remove the meat from the casings. Mild Italian sausage is fine if you’re sensitive to spice.

Progresso™ Classic Chicken Broth: Broth is the liquid base of the soup and adds flavor.

Russet Potatoes: When potatoes cook and break down, the starches help thicken the soup and make it creamy. Russets are best for their fluffy, soft texture.

Kale: Use pre-washed, pre-chopped kale in a bag for the easiest experience. Lacinato or curly kale are great options.

Cream: A bit of heavy cream gives body to the soup base and creates a beautiful velvety texture. We don’t recommend substituting.

Parmesan: This sharp and complex cheese is the perfect finish. Use shaved, grated, or shredded, but don’t skip it. Substitute with Pecorino Romano if preferred.

Other Ingredients You’ll Need: Onion, garlic, salt, pepper, water.

How to Make Creamy Sausage and Kale Soup

Here’s how to make this delicious sausage and kale soup. Follow the recipe for details!

1. Cook the Sausage and Onion

Brown the sausage and remove it from the pot, then soften your onions and garlic in the remaining pork fat for layers of flavor.

2. Add Soup Ingredients and Simmer

Add the liquids and the potato slices, and simmer until the potatoes are soft and starting to break down and get creamy. Then, add the cooked sausage and kale; simmer for a few minutes to soften the kale.

4. Add Cream

Add the heavy cream, and heat gently just to warm the soup through and marry the flavors.

5. Serve

Serve the steaming hot soup with a sprinkle of Parmesan cheese to really take the flavor over-the-top.

How to Store (and Reheat) Creamy Sausage and Kale Soup

If you have any leftover soup, here’s how to store and reheat. 

Refrigerator  

Transfer the soup to an airtight food storage container and store in the fridge for 3 to 4 days.

Freezer  

We don’t recommend storing the soup in the freezer since the cream can separate and become grainy when reheated.  

Reheating

To reheat refrigerated leftovers, transfer the soup to a saucepan or Dutch oven and heat on the stovetop over low heat until steaming and at least 165°F (use a food thermometer).