Kale Sausage and Potato Soup
Hearty, warm and perfect for the cooler weather. The bonus is this kale sausage and potato soup is full of flavor and vitamins.
There is a reason this soup is so popular. It’s delicious! So easy to make, satisfying and feels like a treat.
This kale sausage and potato soup is similar to Olive Gardens Zuppa Toscana. Zuppa Toscana means Tuscan soup. I omitted the bacon and cream which is part of the zuppa Toscana version. I believe the flavor of my version is just as good, but I am saving the calories for a cocktail with dinner. To give the soup a little richness I used almond milk.
What I love about the potatoes is they break down and thicken the soup, especially as leftovers. I peeled my potatoes but feel free to leave the skins on. If you like leftovers, then make a double batch because it freezes well. I am really glad my husband had a meeting the night I made this soup. I was able to eat it all week for lunch.
If you can’t eat potatoes, then just swap them for canned white beans. If kale isn’t your thing, then change it for Swiss chard.
Kale Sausage and Potato Soup
Ingredients
- 1 lb Italian sausage-uncased
- 1 1/2 tbsp olive oil
- 1 onion-diced
- 2 cloves garlic-minced
- 1/2 tsp oregano
- 1/4 tsp red pepper flake
- salt and pepper to taste
- 1 lb potatoes-I used russets
- 6 cups chicken broth
- 1 bunch kale
- 1/4 cup almond milk unsweetened or heavy cream
Instructions
- Dice the onion. Wash the kale, then strip it from the stems and chop it. Set aside
- In a Dutch oven cook the sausage, crumbling while it browns. About 5 minutes. Remove cooked sausage from pan onto a paper towel lined dish.
- Add chopped onion to the oil left in the Dutch oven. Cook for about 5 minutes. Stirring occasionally. Add oregano, red pepper flake, salt, pepper and garlic stir continuously for about 1 minute.
- Add the sausage back to the pot and then add the chicken stock and bring to boil. While the stock comes to a boil peel and cube the potatoes. then add them to the chicken stock. Turn the heat to medium. Cook until potatoes are done about 10-15 minutes.
- Add the chopped kale and cook for 2-3 more minutes. Stirn in milk or cream.
- Stir and taste. Adjust seasoning adding more salt and pepper if needed.
- Serve hot!