Warm-up with this Sausage, Kale, and Potato Soup. It's loaded with all kinds of fresh veggies, hearty potatoes, and Italian sausage in a silky broth. This is a great weeknight soup that comes together quickly.
This soup may look and sound very similar to the Zuppa Toscana soup from Olive Garden. And while it is, I have lightened it up just a tad.
I replaced the heavy whipping cream with just a mix of chicken stock, milk, and water, and also left out the bacon.
Most nights I want dinner on the table quick, and even better if it has loads of fresh ingredients.
This soup is simple, relatively quick to put together, and the only dish I've found with kale in it that my son will gladly eat seconds of.
If you love adding sausage to soups check out this sausage spinach tortellini soup or a cabbage sausage soup.
Ingredients
A few notes on the ingredients.
Mild Italian Sausage: You can also use a spicy sausage.
Carrots: I like to julienne my carrots for this recipe but you can dice them as well. A julienne peeler makes the job so much easier.
Potatoes: Start by dicing the potatoes and soak them in water. This will prevent them from browning before you add to this soup.
Whole Milk: Can also substitute for 2%, half and half or heavy cream.
Red Pepper Flakes: add in some red pepper flakes to make it spicier.
Get the full recipe and measurements in the recipe card.
Dutch Oven
Soups are always best made in a dutch oven. The heavy bottom distributes the heat evenly giving you a cohesive cook on all the ingredients.
You can also use any stockpot or soup pot. Just make sure it's at least 6 quarts or more.
If you don't have a dutch oven a great option is a lodge 6qt enamel dutch oven
How to Make
1. Heat a large dutch oven or other soup pot over medium heat.
2. Add in 1 tablespoon of the Italian sausage and cook until browned. Using a wooden spoon, break up the sausage until fully cooked.
3. When fully cooked, remove sausage from the pot, place it on a plate with a paper towel and set it aside. The towel will help absorb the grease.
4. Dump out any excess grease and return the pot to the stove.
5. Add in the remaining 1 tablespoon of olive oil.
6. Add in diced onions and stir to coat in the olive oil. Continue to cook until they are soft and translucent. About 5 minutes.
7. Add in the carrots and celery and continue to cook for an additional 2-3 minutes. They should be soft with a bit of a crunch to them still.
8. Add in minced garlic, stir and cook for 30 seconds.
9. Add in diced potatoes, rosemary, salt, and pepper. Stir to incorporate everything.
10. Add in chicken stock and milk, stir well and bring to a boil. Reduce to a light simmer and cook for about 15 minutes or until the potatoes are soft and tender.
11. While the soup is simmering, remove the stems from the kale and roughly chop them into pieces. It will seem like a lot of kale but don't worry it will wilt down as it warms up.
12. Once potatoes are soft add in the kale and cook for an additional 5 minutes.
If you prefer a thinner consistency add a little bit of water. Bring to temp and serve warm.
Did you try it? I would love to hear if you enjoyed it as much as we do. Please leave a comment below or tag me on social media @dirt.dough on Instagram.
Want to feel like you are at an Italian restaurant. Pair this soup with some breadsticks. Even though I'm a sourdough baker, these breadsticks from Tastes Better from Scratch are still my all-time favorite.
Other Soups to Make
📋Recipe
Sausage Kale and Potato Soup
Equipment
Ingredients
- 2 tablespoon Olive Oil - Divided
- 1 pound Mild Italian Sausage - Spicy Italian Sausage for an Extra Kick
- 1 medium Onion - diced
- 2 medium Carrots, julianned - About one cup
- 4 Celery ribs - diced
- 3 Garlic Cloves - Minced
- 1 tsp dried Rosemary
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 pound Yukon Gold Potatoes - Rinsed and diced in ½" cubes. No need to peel.
- 4 Cups Chicken Broth
- 2 Cups Whole Milk - Can substitute for 2%.
- 1 Large Bundle of Kale - Stems removed and roughly chopped
- 2 tablespoons Fresh Parsley
Optional
- ½ teaspoon Red Pepper Flakes
- Freshly Grated Parmesan Cheese
Instructions
- Heat a large dutch oven or other soup pot over medium heat.
- Add in 1 tablespoon of the Italian sausage and cook until browned. Using a wooden spoon, break up the sausage until fully cooked.
- 3. When fully cooked, remove sausage from the pot, place it on a plate with a paper towel and set it aside. The towel will help absorb the grease.
- Dump out any excess grease and return the pot to the stove.
- Add in the remaining 1 tablespoon of olive oil.
- Add in diced onions and stir to coat in the olive oil. Continue to cook until they are soft and translucent. About 5 minutes.
- Add in the carrots and celery and continue to cook for an additional 2-3 minutes. They should be soft with a bit of a crunch to them still.
- Add in minced garlic, stir and cook for 30 seconds.
- Add in diced potatoes, rosemary, salt, and pepper. Stir to incorporate everything.
- Add in chicken stock, milk and add the sausage back in. Stir well and bring to a boil. Reduce to a light simmer and cook for about 15 minutes or until the potatoes are soft and tender.
- While the soup is simmering, remove the stems from the kale and roughly chop them into pieces. It will seem like a lot of kale but don't worry it will wilt down as it warms up.
- Once potatoes are soft add in the kale and cook for an additional 5 minutes.
- If you prefer a thinner consistency add a little bit of water. Bring to temp and serve warm.
I thought and read and reread when you incorporated back in the meat maybe 🤔 I just can’t read where you put it back in. It’s finishing now can’t wait to taste. Going to make the cabbage soup next
Hi Mary! I typically add it back in right after the stock and milk so it can get warm again. Thank you for your comment. Please let me know how it turned out!