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Cozy One-Pot Sausage and Kale Harvest Soup: Easy Fall Meal

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A hearty, soul-warming soup made with Italian sausage, sweet potatoes, and kale in a rich broth. This one-pot meal comes together in about 45 minutes and is perfect for cozy fall evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large sweet potato, peeled and cubed (about 2 cups)
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 cups low-sodium chicken broth
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 bay leaf
  • 4 cups chopped kale, stems removed (about 1 large bunch)
  • 1/2 cup heavy cream or half-and-half (optional)
  • Freshly grated Parmesan cheese (for serving)
  • Crusty bread or garlic toast (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage, breaking it up into small crumbles. Cook without stirring for 3-4 minutes until golden brown, then stir and continue cooking for another 3-4 minutes until fully browned. Transfer sausage to a plate, leaving the rendered fat in the pot.
  2. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until softened and onion is translucent. Scrape the bottom of the pot to loosen browned bits. Add the minced garlic, fennel seeds, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add the cubed sweet potato and the can of diced tomatoes (with juices). Stir and cook for about 2 minutes.
  4. Pour in the chicken broth, white wine, and bay leaf. Stir well, scraping up any remaining browned bits. Bring to a boil, then reduce heat to low and simmer, partially covered, for 15-20 minutes until sweet potatoes are fork-tender.
  5. Stir in the chopped kale and cook for 3-4 minutes until bright green and tender.
  6. Return the browned sausage to the pot. If using cream, stir it in now. Heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper.
  7. Remove the bay leaf and discard. Ladle soup into bowls. Top with Parmesan cheese and fresh parsley. Serve with crusty bread.

Notes

Don’t rush the browning of the sausage for maximum flavor. Season as you go. Toast fennel seeds for extra aroma. Soup tastes even better the next day. For a vegetarian version, use plant-based sausage and vegetable broth. For a dairy-free version, skip the cream and Parmesan or use coconut milk.

Nutrition

Keywords: sausage and kale soup, fall harvest soup, one-pot soup, easy fall meal, Italian sausage soup, kale soup, sweet potato soup

Find it online: https://bitesienna.com/cozy-one-pot-sausage-and-kale-harvest-soup-easy-fall-meal/