Warm your soul with a bowl of Creamy Kale and Potato Soup with Sausage. Filled with hearty ingredients, this comforting soup is a delicious homemade version of Olive Garden's Zuppa Toscana soup.
There is nothing more comforting than a bowl of warm, hearty soup. This creamy kale and potato soup copycat recipe brings all of the wonderful flavor you expect in a homemade version that you can enjoy anytime.
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Why this recipe is so good
- Amazing flavor - Lots of flavorful ingredients are layered together to create a wonderfully comforting bowl of soup.
- Enjoy this restaurant favorite at home. This soup is easy to make - there are several steps but none of them are complicated.
- You can easily adjust the level of spice in this soup. Use the type of sausage that you love and adjust the amount of red pepper flakes - or omit them altogether.
- Serve this soup with Ciabatta garlic bread. For larger appetites, serve with a garlic bread grilled cheese sandwich.
Ingredients
- Italian sausage - The kick of spice from hot sausage is wonderful in this soup, but you can also use sweet Italian sausage.
- Kale - I love using kale in soup because it holds up well and doesn't completely lose its integrity. Spinach can also be used if preferred.
- Red pepper flakes - Completely optional. You can adjust the heat level to your liking.
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Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- In a Dutch oven, cook the bacon over medium heat until brown and crisp, approx. 10-12 minutes. Transfer to a paper towel-lined plate.
- Add the sausage to the bacon drippings and cook until brown, crumbling it as it cooks, approx. 7-10 minutes. Transfer to a paper towel-lined plate.
- 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.
- Add the chicken broth and scrape the brown bits off of the bottom. Bring to a simmer and add the potatoes. Cook until fork-tender, about 10 minutes.
- Add the kale and stir to incorporate until wilted, 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 and garnish with reserved bacon and Parmesan cheese, if desired.
Storing and Reheating
Storing - Cool and store in an airtight container in the refrigerator for 3-4 days.
Reheating - For individual servings, heat in the microwave in microwave-safe bowls. For multiple servings, heat over medium-low heat in a Dutch oven or large pot on the stove.
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.
- 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.
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📖 Recipe Card
Creamy Kale and Potato Soup (copycat Zuppa Toscana)
Warm your soul with a bowl of Creamy Kale and Potato Soup with Sausage. Filled with hearty ingredients, this comforting soup is a delicious homemade version of Olive Garden's Zuppa Toscana soup.
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, Note 1)
- 1 bunch kale (stems removed and chopped, about 5-6 cups)
- 1 cup heavy cream
- salt and black pepper (to taste, Note 2)
- 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, approx. 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
Potatoes: Cut the potatoes into uniformly sized pieces so they cook evenly.
Seasoning: Wait until all of the ingredients are incorporated before seasoning with salt and pepper. The bacon is salty and the sausage spicy, so it's best to season to taste after all of the ingredients have been combined.
Storage: Store in the refrigerator for 3-4 days.
Reheating: For individual servings, heat in the microwave in microwave-safe bowls. For multiple servings, heat over medium-low heat in a Dutch oven or large pot on the stove.
Nutrition
Calories: 731kcal | Carbohydrates: 32g | Protein: 25g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1179mg | Potassium: 1188mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2789IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 3mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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Author's note: This post was originally published in March 2019 and has been updated.
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