Italian Sausage Soup

Where This Goes Wrong

Pour off excess fat.

Add the kale near the end.

If your hob runs hot, check the potatoes at 10 minutes.

Add the cream off the heat.

Cooking Italian Sausage Soup

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Squeeze the sausage meat from its skins into a hot pot and brown for 8 minutes, breaking it up. Pour off all but 1 tbsp of fat.

   Mark done Start 8 min timer

2. Soften the onion and garlic for 4 minutes. Add the stock, potatoes and chilli and simmer for 12 minutes.

   Mark done Start 4 min timer

3. Add the beans and kale and simmer for 5 minutes.

   Mark done Start 5 min timer

4. Off the heat, stir in the cream and salt and serve with the parmesan.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for 3 days. Reheat gently without boiling.

Swaps and Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Good With

• Crusty bread
• Green salad
• Parmesan
• Red wine

Still Wondering?

Italian Sausage Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.