Sausage, Potato and Kale Soup

Sausage Potato and Kale Soup - Don't Sweat The Recipe

Sausage Potato and Kale Soup

This Sausage Potato and Kale Soup recipe is really quick, easy, and budget-friendly.  I purchased everything for the recipe from Aldi’s.  It’s spicy, creamy and hearty.

Sausage Potato and Kale Soup - Zuppa Tuscano. Creamy, spicy potato and kale soup with Italian sausage.

Heat oil in large dutch oven or pot and brown the Italian sausage. Add onions, garlic and spices cook for 2 to 3 minutes. Stir in the broth and bay leaf.

Bring to a boil and add the potatoes.

Sausage Potato and Kale Soup - Zuppa Tuscano. Creamy, spicy potato and kale soup with Italian sausage.

I used baby kale. You can use any kale you like or even spinach.

Sausage Potato and Kale Soup - Zuppa Tuscano. Creamy, spicy potato and kale soup with Italian sausage.

The spice level is up to you. I used mild sausage and added a 1/2 teaspoon of red pepper flakes.

Sausage Potato and Kale Soup - Zuppa Tuscano. Creamy, spicy potato and kale soup with Italian sausage.

Stir in the kale until it begins to wilt then add the cream. Serve and enjoy the depth of flavor this sausage potato and kale soup provides.

Sausage, Potato and Kale Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Sausage Potato and Kale Soup - Zuppa Tuscano. Creamy, spicy potato and kale soup with Italian sausage. 
Course: Soup
Cuisine: Italian
Servings: 6
Author: DSTR
Ingredients
  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage casing removed
  • 2 cloves garlic minced
  • 1 onion diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon crushed red pepper flakes optional (I use 1/4 teaspoon)
  • Kosher salt and freshly ground black pepper to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes diced
  • 3 cups kale or spinach I used baby kale
  • 1/4 cup heavy cream
Instructions
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. Stir in garlic, onion, oregano, basil and red pepper flakes.
  4. Cook, stirring frequently until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  5. Stir in chicken broth and bay leaf, and bring to a boil.
  6. Add potatoes and cook until tender, about 10 minutes.
  7. Stir in spinach until it begins to wilt.
  8. Stir in heavy cream until heated through
  9. Season with salt and pepper, to taste.

 

Slightly adapted from damndelicious

Leave a Reply

Your email address will not be published. Required fields are marked *

+1
Share
Tweet
Share
Pin
0 Shares