Sausage, Kale, and Potato Soup

This recipe is a make-at-home version of Olive Garden’s Zuppa Toscana.  I know we are quickly getting out of “soup season,” but this recipe is good year ’round and satisfies any craving for this delightful soup.

I chose to make this the other night when I had some leftover kale from a salad, I had sausage, and I had potatoes. The boys love it and it reheats nicely.

All in all, this soup is perfection in a bowl.

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Sausage, Potato, and Kale Soup

You could use Italian sausage here, but I honestly prefer hot breakfast sausage!

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In a large pot over medium-high heat, sauté the breakfast sausage with diced onion.

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During the last couple of cooking, toss in the minced garlic. Once completely cooked, drain any excess fat.

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Pour in the chicken stock.

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Then add in the cubed potatoes. Cover the pot and allow the potatoes to simmer for about 15 to 20 minutes or until they are tender.

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Once the potatoes are tender, pour in the heavy cream and stir.

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Season with salt, pepper, and dried oregano.

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Then add in the chopped kale. Stir again and allow the kale to soften a bit. Give the soup a taste and adjust seasonings if necessary.

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Now, it is time to eat!

To serve, spoon into a bowl, sprinkle some shredded parmesan and some crumbled bacon pieces, if you have some! (I did not, but it is a wonderful addition!)

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Ingredients

  • 1 pound hot breakfast sausage
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1-32 ounce container chicken broth (4 cups)
  • 3 cups Russet potatoes, cubed
  • 1-1/2 cups heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 cups chopped kale
  • parmesan cheese, for garnish
  • bacon crumbles, for garnish

Instructions

  1. In a large pot over medium-high heat, sauté the breakfast sausage and onions. During the last couple of minutes of cooking, toss in minced garlic.
  2. Once cooked, drain the excess fat. Return the sausage mixture back into the pot and pour in chicken broth.
  3. Add in the cubed potatoes, cover pot, and allow potatoes to simmer for about 15 to 20 minutes, or until tender.
  4. Once the potatoes are cooked, pour in the heavy cream and stir. Season with salt, pepper, and oregano.
  5. Then add in the chopped kale, stir, and bring mixture to a simmer to allow the kale to soften and wilt. Taste and adjust seasoning, if necessary.
  6. Garnish with parmesan cheese and crumbled bacon pieces, if desired. Enjoy with a crusty piece of bread!

 

 

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