Description
A hearty and cozy soup made with Italian sausage, potatoes, and kale, perfect for chilly evenings.
Ingredients
Scale
- 1 pound (450g) Hot Italian sausage, casings removed
- 1 large yellow onion, chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup heavy whipping cream
- 6 cups low-sodium chicken broth (plus more if needed)
- 6 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 pound (220g) baby bella (cremini) mushrooms, sliced
- 4 cups chopped fresh kale
- Salt, to taste
- 1 tablespoon freshly grated Parmesan cheese, for serving (optional)
Instructions
- Brown the sausage: Add the chopped onion and celery to the skillet with the sausage and cook for 2-3 minutes until softened.
- Mix the cream ingredients: Combine heavy whipping cream, minced garlic, dried oregano, crushed red pepper flakes, and black pepper in a small bowl.
- Combine ingredients in a slow cooker: Add cubed potatoes, sliced mushrooms, and chicken broth to the slow cooker. Pour the cream mixture over the ingredients and stir gently.
- Cook: Cover and set the cooker on low for 6 hours or high for 4 hours, until the potatoes are tender.
- Add the kale: Stir in chopped kale and cook on high for another 10-15 minutes until wilted.
- Season and serve: Adjust seasoning with salt and pepper, ladle into bowls, garnish with Parmesan cheese, and serve hot.
Notes
For a lighter option, use turkey sausage and coconut milk. This soup can be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 360
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg