Potato Soup W/ Kale & Italian Sausage

★★★★★ 5 Reviews
Lauren_Perkins-Boyd avatar
By Lauren Perkins-Boyd
from Portland, OR

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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serves 8+
prep time 10 Min
cook time 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

How To Make

  • 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!

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