Potato Soup W/ Kale & Italian Sausage

Lauren Mitchell

By
@laurenboyd2113

My husband loves the Zuppa Toscana from Olive Garden so I developed this recipe so he could enjoy it more often. It's pretty close I think, if not a little better.


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Comments:

Serves:

8+

Prep:

10 Min

Cook:

2 Hr

Ingredients

6
russet potatoes, peeled and diced
1 lb
italian sausage
1-2 Tbsp
olive oil
6 slice
bacon
4 large
garlic cloves, minced
2
celery stalks
1
onion, chopped
3 c
kale, chopped
1 c
cream
2 (15-oz) can(s)
low sodium chicken broth
3-4 c
water or just enough to cover
1
carrot, finely grated
salt and pepper to taste

Directions Step-By-Step

1
Heat a large pot to medium heat. Add italian sausage, brown sausage, remove from pan and set aside.
2
In that same pot add bacon, olive oil, celery, onion and garlic, cook until soft, about 7 minutes.
3
Add the kale, potatoes, sausage, chicken stock, water, carrot, salt and pepper. Heat to a boil then reduce to a simmer and cook until potatoes are tender. Add cream and cook for another 15 minutes or so.
4
Serve with a generous grating of parmesan cheese and garlic bread. Enjoy!

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Other Tag: Quick & Easy