Parma Sausage, Potato and Kale Soup

Parma Sausage
Sausage, Potato and Kale Soup Recipe


2 links of PARMA mild Italian sausage

2 links of PARMA Sicilian sausage

2 shallots, minced

3 cloves of garlic, minced

3 large Yukon gold potatoes

6 cups of chicken stock

1 bunch of kale

One half cup heavy cream

Salt and pepper

Parmigiano Reggiano, grated for topping

6 to 8 quart Dutch Oven or large soup pot


Over medium high heat, brown the sausage in a little olive oil. I like to pinch out bite size pieces of sausage straight out of the casing. Once browned, remove the sausage and save for later, leaving behind all of those tasty fats. Lower to medium heat, add diced shallots into the same pot and cook until tender, approximately 2 to 3 minutes. Add the garlic once your onions are nice and tender and saute lightly as to not burn the garlic. Add the chicken stock. Add the diced potatoes, make sure they are all about the same bite size pieces to ensure even cooking. Add the browned sausage to the pot. Remove the stems from the kale and chop it up into bite size pieces and add to the stock. Add one half cup of heavy cream. Simmer for another 25 to 30 minutes to ensure sausage is cooked through and potatoes are nice and fork tender. Season with salt and pepper to taste. Serve with freshly grated Parmigiano Reggiano and crispy pancetta bits on top. Yields approximately 6 cups of soup. For a less spicy soup, do not add the Sicilian sausage, and just use 4 links of PARMA mild Italian Sausage.