a custom with ginger undertones from the South.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups water, or more as needed
- 1 large onion, chopped
- 5 cloves garlic, minced
- 5 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon dried sage, or more to taste
- 1 pound ground hot Italian sausage
- 4 red potatoes, or more to taste, chopped
- 1 large bunch kale, stems removed and chopped
- 1 pound fresh mushrooms, quartered
- 1 cup half-and-half
- salt and ground black pepper to taste
Instructions
- Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until mixture has thickened and onions are tender, 10 to 15 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
- Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.
- Sometimes I end up throwing another 2 or 3 tablespoons of butter in the soup and sometimes 2 more tablespoons of flour to make it a little thicker. You can also throw in another tablespoon of sage; I think that it makes it taste good.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 11 g |
| Sodium | 1070 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with milk and extra butter and cornstarch! Bad weather outside so had to use what I had on hand. Still came out delicious. I love homemade soups in the winter!
Best soup I’ve made in a while. So tasty and flavorful. I accidentally picked up chorizo instead o f the Italian sausage. I thought, why not? Oh my with the addition of the cumin the soup was great. I will use the Italian sausage next time , but I can’t see it tasting any better.
Super recipe! I completely enjoyed it.
This was an awesome soup. I had no thyme, used oregano and basil. My partner isn’t big on hot sausage, so used mild, but did add hot flakes. Took more than 20 minutes prep, but well worth it.
I made this last night. First time and it was excellent. The Hot Italian sausage gives the perfect amount of spiciness. Gave some to my neighbor, she loved it too.
This was so good! I did add an extra can of chicken broth once all ingredients had been added. Otherwise, I followed instructions exactly. So simple and delicious!
This soup was by far my favorite of the year. I actually substituted 3/4 C. uncooked wild rice for the potatoes and it was amazing!
I made some modifications Along the way but it was a great soup. I added two more cups of chicken broth, I used 2/3 of a pound of chicken sausage and 2/3 of a cup of half-and-half. I also use mild sausage instead of hot and spicy for the kiddos. Personally, I would not add the half-and-half next time. Not because it was too thick but because I personally love clear broth soup.
This is a lovely base recipe for a soup! I did end up adding some chicken bouillon, Italian seasoning, and a little crushed red pepper flakes at the end after having followed the instructions exactly to up the flavor. If I were to make this soup in the future I’d definitely use spinach rather than kale, but that’s just a personal preference. The whole family enjoyed this one!