Description
A comforting and hearty Harvest Italian Soup featuring savory pre-cooked Italian sausage, tender potatoes, nutritious kale, and a medley of fresh vegetables simmered in flavorful chicken broth. This one-pot soup is perfect for a cozy family meal and easy to prepare within an hour.
Ingredients
Units
Scale
Sausage
- 12 ounces pre-cooked mild or hot Italian sausage links (chicken or pork), sliced into rounds
Vegetables and Aromatics
- Cooking spray
- 2 teaspoons olive oil
- 1 medium yellow onion, diced (1 1/2 cups)
- 2 large carrots, peeled and thinly sliced (1 cup)
- 2 large celery ribs, diced or thinly sliced (1/2 cup)
- 8 ounces cremini mushrooms, stems and caps sliced
- 4 garlic cloves, minced
- 12 ounces small red potatoes, quartered or cut into 1/2-inch pieces if large
Seasonings and Broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 cups chicken broth (packaged or homemade)
Greens and Garnishes
- 3 cups kale, stems removed and torn into bite-sized pieces (about 1 small head)
- Optional for serving: Chopped fresh parsley and/or Shaved or shredded Parmesan cheese and/or crusty bread
Instructions
- Prepare the base: Heat a large pot over medium-high heat. Spray with cooking spray and add olive oil, swirling to coat the pan evenly.
- Sauté vegetables: Add diced onions, carrots, celery, and sliced mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, approximately 8 minutes.
- Add aromatics and seasoning: Stir in the minced garlic, dried Italian seasoning, and black pepper. Cook for an additional 30 seconds until fragrant.
- Add broth and potatoes: Pour in the chicken broth and add the quartered red potatoes. Bring the mixture just to a boil.
- Simmer until tender: Cover the pot, reduce heat to low, and let simmer for 25-30 minutes until potatoes and carrots are tender.
- Add sausage and kale: Stir in the pre-cooked sausage slices and torn kale leaves. Simmer uncovered for 3 more minutes until the sausage is warmed through and kale is wilted.
- Season and serve: Taste and adjust salt and pepper as needed. Remove from heat and serve hot with optional fresh parsley, Parmesan cheese, and crusty bread on the side.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Use pre-cooked sausage to speed up preparation and ensure even warming.
- Red potatoes hold their shape well; you may substitute with Yukon Gold if preferred.
- Kale adds nutrition and color; other hearty greens like spinach or Swiss chard can be used as alternatives.
- Adjust seasoning to taste, especially salt and pepper, depending on broth and sausage salt content.
- For a vegetarian version, omit sausage and use vegetable broth instead of chicken broth.
- Leftover soup freezes well; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/3 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
