Description
This hearty Harvest Italian Soup with Sausage is a comforting and nutritious blend of Italian sausage, fresh vegetables, and kale simmered together in a flavorful broth. Perfect for a cozy family meal, it combines tender potatoes, cremini mushrooms, carrots, and aromatic seasonings, delivering a wholesome dish full of vibrant autumn flavors.
Ingredients
Sausage
- 12 ounces pre-cooked mild or hot chicken sausage link, 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
- Sauté the vegetables: Place a large pot with a lid over medium-high heat. Once hot, spray the pot with cooking spray, then add olive oil and swirl to coat the bottom. Add diced onions, carrots, celery, and sliced mushrooms to the pot. Cook, stirring occasionally, until the onions and mushrooms soften, about 8 minutes.
- Add aromatics and seasoning: Stir in the minced garlic, dried Italian seasoning, and black pepper. Cook for an additional 30 seconds or until fragrant, ensuring the garlic does not burn.
- Simmer the soup base: Pour in the chicken broth and add the quartered red potatoes. Bring the mixture just to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer until the potatoes and carrots are tender, approximately 25 to 30 minutes.
- Add sausage and kale: When the vegetables are tender, stir in the pre-cooked sausage slices and torn kale pieces. Continue simmering for another 3 minutes, allowing the sausage to warm through and the kale to wilt.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper as desired. Remove from heat and serve hot, garnished with optional chopped fresh parsley, shaved or shredded Parmesan cheese, and crusty bread if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Use pre-cooked chicken sausage for convenience and safety; ensure it is heated through in the final step.
- Red potatoes hold their shape well, but Yukon Gold can be used as an alternative.
- Kale adds a nutritious boost and vibrant color; other hearty greens like spinach or Swiss chard can substitute.
- Adjust the heat level of the sausage based on your preference for mild or spicy flavors.
- For a vegetarian version, omit sausage and use vegetable broth.
- This soup freezes well—cool completely before freezing in airtight containers.
- Leftover soup can be refrigerated up to 4 days; reheat gently until steaming.