Ingredients
Equipment
Method
Phase 1: Brown Sausage & Aromatics, Then Deglaze for Depth
- Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the thinly sliced yellow onion and garlic. Sauté for a full 10 minutes, stirring occasionally, until the onions are very soft, translucent, and fragrant, and the garlic is lightly golden. This slow sautéing is crucial for developing a sweet, savory base.
- Add the 1 pound of ground Italian sausage to the pot. Break it up with a spoon and cook, stirring frequently, until it is thoroughly browned and no pink remains.
- Once the sausage is cooked, drain off any excess grease from the pot. This prevents the soup from becoming oily.
- Immediately add 1/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) to the hot pot. Use a wooden spoon to scrape up all the flavorful 'fond' – those browned, caramelized bits – from the bottom of the pot. Stir and allow the wine to simmer gently until it has mostly evaporated and the liquid reduces, allowing the rich aromas to fill your kitchen. This is the secret to deep flavor!
Phase 2: Build Flavor & Thicken
- Stir in 1/2 to 1 teaspoon of smoked paprika. If desired, add 1-2 tablespoons of flour. Sauté for one minute, stirring constantly, to cook out the raw flour taste and allow the paprika to bloom.
Phase 3: Simmer & Tenderize
- Gradually add the 5 cups of chicken broth, a little at a time, stirring constantly to prevent lumps, especially if you added flour. This ensures a smooth, creamy base.
- Add the 4 medium diced potatoes to the pot. Bring the soup to a gentle simmer over low heat. Cook for 10-15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Add the 2 stalks of chopped kale (ensure ribs are removed!) and one 15-ounce can of drained cannellini beans. Simmer for another 5-10 minutes, just until the kale is tender-crisp and bright green.
Phase 4: Finish & Season
- Stir in 3/4 cup heavy cream (or half and half). Be sure to keep the heat low and avoid bringing the soup to a vigorous boil after adding the cream, as this can cause it to separate.
- Season the soup with 1/2 teaspoon of salt, freshly ground black pepper, and a generous squeeze of fresh lemon juice to taste. The lemon juice is vital for brightening the rich, savory flavors. Give it a final taste and adjust any seasonings as needed. Voila! Your incredibly flavorful One-Pot Sausage and Kale Soup is ready to serve.
Nutrition
Notes
This hearty soup truly shines with its unique white wine deglazing step, building incredible flavor depth. Adjust seasonings to taste, and a final squeeze of lemon juice brightens everything beautifully. Perfect for a comforting weeknight meal. Nutrition information is estimated based on common ingredients and serving sizes and may vary.