| Ingredient | Quantity | Notes |
| Potatoes (Yukon Gold or Russet) | 3-4 large | Chopped into 1/2-inch pieces.  |
| Carrots | 2 medium | Sliced or diced (as shown in the image).  |
| Kale (Lacinato or Curly) | 4-6 cups | Stems removed, roughly chopped.  |
| Fresh Rosemary | 2 sprigs | For garnish and flavor (as seen in the photo).  |
| Fresh Thyme | 1 tsp (leaves) | Optional, but adds depth.  |
Seasoning & Extras 
| Ingredient | Quantity | Notes |
| Olive Oil | 2 Tbsp | For sautéing.  |
| Salt & Black Pepper | To taste | Use generously! The potatoes soak up seasoning. |
| Red Pepper Flakes | 1/2 tsp (or more) | For a little kick!  |
| Parmesan Cheese | For serving | Essential topping!  |
Step-by-Step Instructions: Mastering the Soup
Follow these detailed steps to create a show-stopping soup that rivals any restaurant! 
Phase 1: Browning the Sausage and Aromatics
-
Prep the Pot: In a large Dutch oven or soup pot, heat the 2 Tbsp of Olive Oil over medium-high heat.
-
Brown the Sausage: Add the Italian Sausage (removed from casings) to the pot. Break it up with a wooden spoon and cook until it is fully browned and no longer pink (about 5-7 minutes). This creates the first layer of flavor!
-
Drain Fat (Optional): If the sausage releases excessive grease, carefully drain off all but 1-2 tablespoons. This keeps the soup light.
-
Sauté Aromatics: Reduce the heat to medium. Add the diced Onion and the Carrots to the pot. Sauté for 5-8 minutes until the onions are translucent and the carrots begin to soften.
-
Add Garlic & Spices: Stir in the minced Garlic and Red Pepper Flakes. Cook for just 1 minute until fragrant. *CRITICAL STEP:* Be careful not to burn the garlic!
-
Phase 2: Simmering the Base and Potatoes
-
Introduce Liquids: Pour in the Chicken Broth and Water. Scrape up any browned bits from the bottom of the pot—this is called deglazing and adds incredible flavor!
-
Seasoning Check 1: Add the Fresh Thyme leaves, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper. Remember, you will adjust the seasoning later!
-
Add Potatoes: Bring the soup to a boil, then reduce heat to a gentle simmer. Add the chopped Potatoes and the Rosemary sprigs. The potatoes are key to the texture!
-
Cook Until Tender: Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender. This ensures they absorb the broth’s flavor.
Phase 3: The Creamy Finish
See more on the next page
Advertisement
< -
