Italian Sausage Kale Soup Recipe

Heat oil in a large dutch oven over medium-high heat. Add the ground sausage. Cook, breaking apart with a spatula, for 8-10 minutes, until browned. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan.

Add the onions and carrots to the pan. Saute for 8-10 minutes, until onions are starting to brown.

Make a well in the center of the pan. Add the minced garlic and saute for about 1-2 minutes, until fragrant, then stir in with the onions.

Immediately add the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil. Simmer for 5 minutes.

Add the chopped kale and return the sausage to the pan. Simmer for 5 more minutes.

Turn off the heat. Immediately ladle out 2 cups (473 ml) of hot broth into a blender. Add the cream cheese, and blend until melted.

Return the broth and cream cheese mixture to the dutch oven and stir until smooth.