Description
A hearty and comforting Harvest Italian Soup with Sausage, packed with savory Italian sausage, tender vegetables, and kale in a flavorful broth. Perfect for an easy weeknight meal that is both nutritious and satisfying.
Ingredients
Scale
Sausage
- 12 ounces pre-cooked mild or hot Italian sausage links (chicken or pork), sliced into rounds
Vegetables
- 1 medium yellow onion, diced (1 ½ cups)
- 2 large carrots, peeled and thinly sliced (1 cup)
- 2 large celery ribs, diced or thinly sliced (½ cup)
- 8 ounces cremini mushrooms, stems and caps sliced
- 4 garlic cloves, minced
- 12 ounces small red potatoes, quartered or cut into ½-inch pieces if large
- 3 cups kale, stems removed and torn into bite-sized pieces (about 1 small head)
Seasonings and Broth
- 2 teaspoons olive oil
- Cooking spray
- 1 teaspoon dried Italian seasoning
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 4 cups chicken broth (packaged or homemade)
Optional for Serving
- Chopped fresh parsley
- Shaved or shredded Parmesan cheese
- Crusty bread
Instructions
- Prepare the vegetables: Place a large pot with a lid over medium-high heat. When the pot is hot, spray with cooking spray, then add the olive oil and swirl to coat evenly.
- Sauté aromatics and veggies: Add diced onions, sliced carrots, celery, and mushrooms to the pot. Cook for about 8 minutes, stirring occasionally, until the onions and mushrooms are soft and translucent.
- Add garlic and seasoning: Stir in minced garlic, dried Italian seasoning, and black pepper. Cook for an additional 30 seconds or until fragrant, stirring constantly to prevent burning.
- Add broth and potatoes: Pour in the chicken broth and add the quartered red potatoes. Bring the soup just to a boil, then cover and reduce heat to a low simmer. Let cook for 25-30 minutes until potatoes and carrots are tender.
- Incorporate sausage and kale: Stir in the sliced sausage and torn kale pieces. Continue to simmer uncovered for about 3 minutes until the sausage is heated through and the kale is wilted.
- Final seasoning and serve: Taste the soup and add additional salt and pepper if needed. Remove from heat and serve hot garnished with chopped fresh parsley and/or shaved Parmesan cheese alongside crusty bread if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Use pre-cooked sausage to save time; substitute mild or hot Italian chicken or pork sausage to suit your taste.
- If you prefer a spicier soup, use hot Italian sausage or add red pepper flakes.
- Kale can be substituted with other leafy greens such as spinach or Swiss chard if desired.
- Ensure potatoes are cut into evenly sized pieces for even cooking.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Leftovers taste even better after a day, as flavors meld together.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
