Go Back
Robertos Soup Recipe

Robertos Soup Recipe

Do you want a warm meal tonight? This Robertos Soup Recipe is perfect for you. It is a very cozy comfort food for cold days. Many people love this hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 38 minutes
Course Main Course
Cuisine American
Servings 6
Calories 420 kcal

Equipment

  • Large Soup Pot
  • Wooden Spoon
  • Sharp chef knife
  • Sturdy Cutting Board
  • Measuring Cups and Spoons
  • Soup Ladle

Ingredients
  

  • 1 lb ITALIAN SAUSAGE
  • 3 large RUSSET POTATOES
  • 2 cups FRESH KALE
  • 1 medium YELLOW ONION
  • 3 cloves GARLIC
  • 6 cups CHICKEN BROTH
  • 1 cup HEAVY CREAM
  • 1 tsp RED PEPPER FLAKES
  • 1 tsp SALT
  • 1/2 tsp BLACK PEPPER

Instructions
 

Step 1:

  • Place your large pot on the stove. Turn the heat to medium-high. Add the crumbled Italian sausage to the pot. Brown the meat until it is no longer pink.

Step 2:

  • Remove the cooked sausage from the pot. Keep the fat in the pot for flavor. Add your chopped onions to the warm fat. Sauté them until they are soft and clear.

Step 3:

  • Add the minced garlic to the onions now. Stir it for about one minute only. Do not let the garlic turn brown or burnt. This keeps the taste sweet and light.

Step 4:

  • Pour the chicken broth into the large pot. Add your sliced potatoes to the liquid now. Bring the soup to a light rolling boil. This starts the softening of the potatoes.

Step 5:

  • Reduce the heat to a low simmer. Let the potatoes cook for fifteen minutes. They should be tender when poked with a fork. Do not overcook them into a mush.

Step 6:

  • Stir the cooked sausage back into the pot. Add the chopped kale and heavy cream. Let the kale wilt in the hot soup. This only takes a few minutes to finish.

Step 7:

  • Season the soup with salt and pepper. Add the red pepper flakes for extra heat. Stir everything together one last time. Serve the soup while it is very hot.

Notes

  • Slice potatoes into very thin half-moon shapes.
  • Remove the stems from the kale before chopping.
  • Use low sodium broth to control the salt.
  • Brown the sausage well for a deeper flavor.
  • Do not boil the soup after adding cream.
  • Add extra kale if you want more greens.
  • Use a potato masher for a thicker soup.
  • Taste the broth before adding any extra salt.
  • Mild sausage works best for small children.
  • Freshly cracked pepper provides the best aroma.
Keyword Robertos Soup Recipe