Marry This Sausage, Potato, and Kale Soup Recipe is a hearty and creamy recipe, which is a homemade version of the famous Zuppa Toscana. It’s the ultimate comfort food, ready in about 1 hour.
Jump to RecipeSausage, Potato, and Kale Soup Recipe Ingredients
- 2 bunches Kale, washed and torn into bite-sized pieces
- 12 whole Red Potatoes, sliced thin
- 1 whole Onion, chopped
- 1 1/2 lb. Italian Sausage
- 1/2 tsp. Red Pepper Flakes (more to taste)
- 2 cups Low Sodium Chicken Broth
- 2 cups Whole Milk
- 4 cups Half-and-half
- Splash Of Heavy Cream
- Fresh Or Dried Oregano, to taste
- Black Pepper To Taste
How To Make Sausage, Potato, and Kale Soup
- Prep the vegetables: Wash the kale thoroughly, remove the tough stems, and tear the leaves into bite-sized pieces. Set aside. In a separate medium pot, cover the sliced potatoes with water and boil until they are just tender. Drain and set aside.
- Cook the sausage: In a large pot or Dutch oven, crumble and brown the Italian sausage over medium-high heat until it is cooked through. Drain off as much of the excess fat as you can.
- Build the soup base: To the pot with the cooked sausage, stir in the red pepper flakes and a sprinkle of oregano. Pour in the chicken broth, whole milk, and half-and-half.
- Simmer the soup: Bring the mixture to a gentle simmer and let it cook for about 30 minutes to allow the flavors to meld together.
- Combine and finish: Taste the soup and adjust the seasonings with more red pepper flakes, oregano, or black pepper as needed. Add the pre-cooked potatoes to the pot. Stir in a final splash of heavy cream for extra richness, then add the prepared kale.
- Wilt the kale and serve: Let the soup simmer for an additional 10-15 minutes, just until the kale has wilted and become tender. Serve hot.
Recipe Tips
- How to get the most flavor? When browning the sausage, allow it to get some nice caramelized bits on the bottom of the pot. These will add a deep, savory flavor to the broth when you add the liquids.
- Can I use a different type of sausage? Absolutely. For a spicier soup, use hot Italian sausage. For a milder version, use sweet or mild Italian sausage.
- How do I prevent tough kale? Kale only needs a short time to become tender. Add it at the very end of the cooking process and simmer just until it’s wilted to your liking. Overcooking kale can make it bitter and tough.
- Time-saving shortcut: To save time, you can use pre-washed and chopped kale from the grocery store. You can also use leftover baked or boiled potatoes.
What To Serve With Sausage, Potato, and Kale Soup
This hearty soup is a complete meal in a bowl. It’s perfect served with:
- Warm, crusty bread for dipping
- A simple green salad with a light vinaigrette
- Cheesy garlic breadsticks
How To Store Sausage, Potato, and Kale Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors are often even better the next day! Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Be careful not to let it boil, as this can cause the dairy to separate.
Sausage, Potato, and Kale Soup Nutrition Facts
- Calories: 580kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 38g
- Saturated Fat: 20g
- Sodium: 1100mg
- Fiber: 5g
- Sugar: 10g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
The heat level comes from the Italian sausage and the red pepper flakes. You can easily control it by using mild sausage and adjusting the amount of red pepper flakes to your taste.
Yes. For a dairy-free version, you can substitute the milk, half-and-half, and cream with a full-fat, unsweetened canned coconut milk. The flavor will be slightly different but still rich and delicious.
Freezing soups with a high dairy content can sometimes be tricky, as the cream can separate upon thawing. If you plan to freeze it, you might consider leaving out the dairy, freezing the base, and then adding the cream and milk when you reheat it.
Try More Recipes:
Sausage, Potato, and Kale Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings20
minutes50
minutes580
kcalA rich and creamy soup packed with savory Italian sausage, tender potatoes, and hearty kale, reminiscent of the famous Zuppa Toscana.
Ingredients
2 bunches Kale, prepared
12 Red Potatoes, sliced and boiled
1 Onion, chopped (optional, for cooking with sausage)
1 1/2 lb. Italian Sausage
1/2 tsp. Red Pepper Flakes
2 cups Chicken Broth
2 cups Whole Milk
4 cups Half-and-half
Splash of Heavy Cream
Oregano and Black Pepper
Directions
- Boil the sliced potatoes until tender; drain and set aside.
- In a large pot, brown and crumble the Italian sausage; drain off excess fat.
- Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
- Adjust seasonings to taste.
- Stir in the cooked potatoes, a splash of heavy cream, and the prepared kale.
- Simmer for another 10-15 minutes, until the kale is wilted.
- Serve hot.
Notes
- This is a large-batch soup, perfect for feeding a crowd or for having delicious leftovers.
- For a richer flavor, cook the chopped onion with the sausage.
- Don’t add the kale until the very end to ensure it stays tender and vibrant.
- This soup is even better the next day as the flavors meld together.
