Description
This Sausage Kale and Potato Soup is hearty, creamy, and so good! It’s filled with veggies, smokey sausage, and cooks in one pot on the stovetop for an easy weeknight comfort food dinner!
Ingredients
Scale
- 1 tablespoon avocado oil
- 24 oz smoked kielbasa turkey sausage, sliced into rounds
- 1 small to medium yellow onion, small diced
- 1 stalk celery, small diced
- 1 carrot, small diced
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt (plus more to taste)
- 1/4 teaspoon cracked black pepper (plus more to taste)
- 1 – 15oz can fire roasted tomatoess
- 4 Yukon gold potatoes, diced
- 64 oz low sodium chicken broth
- 4 cups curly kale
- 1 1/2 cups half and half, room temperature
- fresh shredded parmesan, for serving
- chopped parsley, for serving
Instructions
- Heat a large dutch oven over medium heat. Once hot, add the avocado oil and then add in the sliced kielbasa sausage. Cook the sausage for 6-8 minutes until the sausage has browned and crisped around the edges and then remove from the pot.
- Next, add the diced onion, celery, and carrot to the pot and sauté for 4-5 minutes until they start to become tender. Add the minced garlic and sauté for 1 more minute.
- Add the sausage back to the pot along with the add the red pepper flakes, Italian seasoning, salt, black pepper, and diced tomatoes to the pot.
- Next, add the diced potatoes and chicken broth and bring the soup to a boil. Reduce the heat and let the soup simmer for around 25-30 minutes, until the potatoes are tender.
- When the potatoes are tender add the kale to the soup and let simmer for a few more minutes until wilted.
- Turn off the heat and slowly stir in the half and half. Give the soup a taste and adjust the seasoning as needed. Serve the soup topped with parmesan and chopped parsley.
