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.
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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. While bacon in soups makes me so happy, it also takes a lot of extra time. This soup is a stand out without it.
Don't worry, I have other options for bacon like my Bacon and Black Bean Chili which is a soup for a slower weekend night.
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.
My other favorite soup recipes for fall and winter nights:
Ground Beef and Vegetable Soup
Creamy Tomato, Chicken and Veggie
Ingredients
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.
Here is what you need to make this soup!
- 2 tablespoons Olive Oil Divided
- 1 pound mild italian sausage or spicy italian sausage for an extra kick
- 1 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 into ½" cubes, no need to peel
- 4 cups chicken broth
- 2 cups whole milk (can substitute for 2%)
- 1 large bundle of kale roughly chopped (with stems removed)
- 2 tablespoons fresh parsley
Optional:
- ½ teaspoon red pepper flakes
- Freshly grated parmesan Cheese
Tips and Notes
1. When removing the sausage, place a paper towel on the plate and then the sausage on top. The paper towel will help absorb some of the excess greases.
2. If you want it extra spicy, select an Italian sausage that is on the spicier side. Red pepper flakes are also a great option to give this soup more of a kick.
3. If you want a soup with more broth add in a couple of cups of water at the end.
4. Carrots can be chopped instead of Julienned. If you have the time, I find the julienned carrots cook faster and a little better with this particular soup.
5. You can prep the potatoes first and then place them in a bowl of cold water and salt. This will help keep the potatoes from turning brown. When you are ready to add to the soup just drain the potatoes in a strainer and add them to the soup.
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 and set it aside.
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
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.
- When fully cooked, remove sausage from the pot, place it on a plate and set it aside.
- 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 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.
- 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.
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