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.

Rating:
★★★★★ 5 votes
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

Step-By-Step

1Heat a large pot to medium heat. Add italian sausage, brown sausage, remove from pan and set aside.
2In that same pot add bacon, olive oil, celery, onion and garlic, cook until soft, about 7 minutes.
3Add 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.
4Serve with a generous grating of parmesan cheese and garlic bread. Enjoy!

About this Recipe

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