Italian Sausage and Potato Soup

This Italian-inspired soup features crumbled Italian sausage browned to perfection, simmered with tender red potatoes, carrots and kale. White beans add a creamy and protein-rich touch. A splash of milk stirred in at the end gives the soup a comforting creaminess, resulting in a rich, savory bowl that is tasty, satisfying and nutritionally well-balanced!

Course Dinner

Keyword soup, healthy soup, potato, kale, easy soup, beans, italian sausage

Prep Time 20

Cook Time 25

Servings

Calories 433

Ingredients

1 Tbsp. olive oil
1 lb. ground Italian sausage
1 yellow onion (diced)
3 large carrots (diced in ¼” half moons)
½ tsp. salt (divided)
3 garlic cloves (minced)
1 tsp. dried basil
1 tsp. dried oregano
5 cups low sodium chicken broth
½ tsp. black pepper
4 cups diced red potato (½” cubes)
14.5- oz can cannellini beans (drained and rinsed)
1 small bunch kale (chopped)
¼ cup milk

Optional toppings:

fresh parsley
shredded parmesan cheese
red pepper flakes

Instructions

Heat a large soup pan over medium heat.
Add olive oil. Once hot, add ground Italian sausage and ¼ tsp. salt and cook until sausage is browned, about 6-7 minutes. Break meat apart with a wooden spatula as it cooks. Drain excess fat.
Add onion and carrots into the pan with remaining ¼ tsp. salt. Let cook for 4 minutes, stirring occasionally until veggies are tender.
Stir in garlic, basil, oregano and black pepper, and cook until garlic is fragrant, about 30 seconds.
Pour in chicken broth and turn heat to high. Once a boil is reached, add potatoes, cannellini beans and kale, and boil until potatoes are tender, about 10 minutes.
Turn off heat and add milk. Let the soup heat through for one more minute. Taste and add additional salt and pepper as needed.
Ladle into bowls, and add optional toppings. Enjoy!

Notes

This recipe is even more delicious after a day or two, making it a great meal prep option.
Feel free to sub fresh spinach or collard greens for the kale.
No beans? No problem! Just leave them out.

Nutrition