Kale Sausage Potato Soup

5 from 2 votes

Warm your soul with a bowl of potato kale and sausage soup. Filled with hearty ingredients, this comforting soup is a delicious homemade version of Olive Garden's Zuppa Toscana soup.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: Italian

Servings:

Calories: 731kcal

Author: Abbey McDermott

Equipment

Ingredients

6 slices thick cut bacon cut into 1-inch pieces
1 pound hot Italian sausage or sweet sausage
½ large onion diced
1 clove garlic minced
⅛ teaspoon red pepper flakes or to taste
6 cups chicken stock
24 ounces red or white baby potatoes cut into ½ inch pieces
1 bunch kale stems removed and chopped, about 5-6 cups
1 cup heavy cream
salt and black pepper to taste
grated Parmesan cheese for garnish

Instructions

In a large Dutch oven set over medium heat, cook the bacon until brown and crisp, about 10-12 minutes. Transfer to a paper towel-lined plate.
6 slices thick cut bacon
Add the sausage to the bacon drippings. Cook until brown and cooked through, breaking the meat apart as it cooks, 7-10 minutes. Transfer to another paper towel-lined plate. Remove the excess grease from the pan, leaving about 2 teaspoons.
1 pound hot Italian sausage
Add the diced onion to the pot and cook until soft and translucent, 3-4 minutes. Add the garlic and red pepper flakes and cook another minute.
½ large onion, 1 clove garlic, ⅛ teaspoon red pepper flakes
Add the chicken broth, scraping up the brown bits on the bottom of the pan. Bring to a gentle simmer and add the potatoes. Cook until the potatoes are tender, about 10-12 minutes.
6 cups chicken stock, 24 ounces red or white baby potatoes
Add the kale. Stir to incorporate until wilted, about 2-3 minutes. Stir in the cream. Add the sausage and bacon back to the pot, reserving some of the bacon for garnish. Taste for seasoning and add salt and pepper if necessary. Ladle into bowls. Garnish with reserved bacon and Parmesan cheese.
1 bunch kale, 1 cup heavy cream

Notes

Potatoes: Cut the potatoes into uniformly sized pieces so they cook evenly.

Seasoning: The bacon is salty and the sausage is spicy, so wait until all of the ingredients are incorporated before seasoning with salt and pepper.

Storage and reheating: Store in the refrigerator for 3-4 days. Heat over medium-low heat in a Dutch oven or large pot on the stove.

Nutrition