This kale sausage potato soup is a hearty one-pot version of Olive Garden's popular Zuppa Toscana soup. Made with readily available ingredients, it's easy to enjoy a comforting bowl of this restaurant favorite at home.
I love serving this with a house salad with mustard dressing for a satisfying soup and salad combo.
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This post was originally published in March 2019 and has been updated.
Nothing is more cozy when the weather turns chilly than a warm bowl of soup or chili, like Panera Turkey Chili.
This creamy sausage potato soup with kale packs satisfying flavors into every bite. It has hearty potatoes, spicy sausage, salty bacon, and kale for freshness. The creamy broth is indulgent yet not too heavy. A bowl of this soup will feel like a warm hug on even the coldest days.
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Why This Recipe Works
- Amazing flavor - Readily available ingredients are layered together to create this crave-worthy soup.
- You can easily adjust the level of spice in this soup. Choose mild or spicy sausage and adjust the amount of red pepper flakes - or omit them altogether.
- One pot recipe - This soup is made in one pan, making clean-up a breeze.
- Serve this soup with Ciabatta garlic bread or a garlic bread grilled cheese sandwich.
Ingredient Notes
- Red potatoes are my go-to. They have a creamy texture and thin skin that doesn't need to be peeled. Small yellow or white potatoes can also be used.
- Hot Italian sausage adds a wonderful spicy kick. For a milder flavor, sweet Italian sausage can also be used.
- Kale holds up well in this soup and doesn't lose its integrity. Both curly and lacinato kale (also called Tuscan or dinosaur kale) work in this recipe. Spinach can also be used.
- Heavy cream adds richness. The entire recipe has only one cup of cream, so I don't recommend skimping on this richness by using half-and-half or whole milk.
- Red pepper flakes are completely optional. You can adjust the heat level to your liking.
See the recipe card for complete instructions and ingredient amounts.
How to Make Sausage Potato and Kale Soup
Step 1: In a Dutch oven, cook the bacon over medium heat until brown and crisp, about 10-12 minutes. Transfer to a paper towel-lined plate.
Step 2: Add the sausage to the bacon drippings, break it apart with a spoon, and cook it until brown, about 7-10 minutes. Transfer to a paper towel-lined plate.
Step 3: Remove the excess grease, leaving about 2 teaspoons. Add the onions and cook until soft and translucent, 3-4 minutes. Add the garlic and red pepper flakes and cook for another minute.
Step 4: Add the chicken broth and scrape the brown bits off the bottom. Bring to a simmer and add the potatoes. Cook until fork-tender, about 10 minutes.
Step 5: Add the kale and stir to incorporate until wilted, 2-3 minutes.
Step 6: 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 and garnish with reserved bacon and Parmesan cheese.
Expert Tips
- Add the bacon back at the end to keep it crispy. Reserve some to sprinkle on top when serving.
- Cut the potatoes into uniform pieces so they cook evenly.
- If using spinach, it wilts very quickly, so watch closely.
- Wait until the end to season to taste with salt and pepper. The bacon is salty, and the sausage is spicy, so it's best to season after tasting everything combined.
Kale Sausage Potato Soup FAQs
Cool the soup completely, transfer it to an airtight container, and refrigerate for up to four days. Warm the soup on the stove over medium-low heat or in the microwave to reheat.
I don't recommend freezing. It will change the consistency of the potatoes, and the cream will likely separate.
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📖 Recipe Card
Kale Sausage Potato Soup
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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.
- 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.
- 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.
- 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.
- 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, if desired.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
Enjoy the crave-worthy flavors of Zuppa Toscana soup at home with this one-pot recipe. I love serving with bread to soak up every drop of the delicious broth.