Italian sausage, kale and potato soup recipe
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- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
This soup combines unique flavours to form a rich, delicious potato soup. Your taste buds will be overjoyed.
232 people made this
- 450g Italian sausage
- 125g chopped onion
- 1 rasher pancetta, diced
- 1 1/4 teaspoons garlic, minced
- 1 chicken stock cube
- 1L water
- 2 potatoes, cubed
- 125g kale, julienned
- 80ml double cream
MethodPrep:40min ›Cook:30min ›Ready in:1hr10min
- Preheat oven to 150 C / Gas 2.
- Place sausage on a baking tray and bake for 15 to 20 minutes, or until done. Cut each sausage in half lengthways, and then into 1cm slices. Set aside for later.
- In a 1L saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken stock cube, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
Reviews & ratingsAverage global rating:(272)
Reviews in English (203)
I've always loved the zuppa toscana soup at the Olive Garden, this was similar but this was better. I used ground sausage which made it even easier, and it turned out wonderful. The whole family loved it even my 3 yr old. This is definetly one of my favorites!!-21 Jul 2005
I changed it a little, but only to make it easier. It tasted the same.I used 1 (32 oz) box of chicken broth, and I used 1 bag of little potatoes cut in half.My 6 kids, ages 7,11,16,18,21, and 23 ALL loved it and my husband told me it was the best soup he's had in his life. This is the same husband who loves my corn chowder, my split pea soup with ham, and my ham and cheddar cheese soup. My own soups are all good and usually get me compliments and requests for my recipes, but I must admit this soup is better than any of mine.-28 May 2005
I really enjoyed this soup. It takes almost like Olive Garden's zuppa toscana soup. I decided to use 3 cans of chicken broth and used about a cup of heavy cream. I also added more potatoes & it was great. I thought the soup had a really good flavor. Nothing lacking for me!!!-06 Feb 2007
Italian Sausage Potato Kale Soup (CopyCat Recipe for Zuppa Toscana)
My favorite way to enjoy kale has to be in this soup. The Italian sausage, bacon, potato, and kale all work so well together with the chicken stock and cream to create a very comforting combination. Even with all the comforting ingredients, and it’s simplicity, this Italian Sausage Potato Kale Soup is a great weeknight dinner. There is rarely leftovers, but they reheat rather well.
Enjoy Every Bite
The best part of this recipe is the simplicity. Some fresh grated parmesan really sets this off this soup, and adds a little extra something. You might want to have a good loaf of bread near by to soak up the broth. (Or maybe some bread sticks, after all this is a copycat recipe.)
My favorite way to have kale has to be in this soup. The Italian sausage, bacon, potato, and kale all work so well together with the chicken stock and cream to create a very comforting combination. Even with all the comforting ingredients, and it's simplicity, it's a great weeknight dinner. The best part of this recipe is the simplicity. (This is my version of Zuppa Toscana from Olive Garden)
- 1/2 lb bacon cut into about 1/2 inch pieces
- 1 lb mild/sweet Italian sausage
- 1 large onion diced
- 2 cloves garlic minced
- 1 pinch red chili flakes
- 8 cups of chicken stock preferably homemade
- 2 pounds russet or yellow potatoes sliced (about 1/4 inch)
- 1 bunch kale stems removed and ripped into bite sized pieces
- 1 cup heavy cream
- 1/2 cup parmesan cheese finely and freshly grated
- salt and pepper to taste
In a 8 quart Dutch oven or stock pot, brown a bacon until crispy. Once browned, pull bacon aside (into bowl) leaving grease in pot. Add Italian sausage, onion and a pinch of red chili flakes into pot with bacon grease, cooking until sausage has browned.
Add chicken stock (8 cups), bring to a boil. Reduce soup to a simmer and add sliced potatoes. Cook potatoes until fork tender, about 12 minutes. Add bacon back to soup.
Add kale (stems removed, ripped into to bite size), let cook for about 2-3 minutes to tenderize the kale. Slowly, add about a cup of heavy cream while stirring, allow soup to heat through. Salt and pepper to taste before serving. Top each serving with freshly grated parmesan cheese.
You might want to have a good loaf of bread near by to soak up the broth.
Reviews ( 3 )
I replaced the potatoes and beans with turnips to make it keto friendly. It was fabulous.
@Karla Welsh We made all four soups that were in the December edition of BH&G and all were so good! We hosted 13 family members for the holidays and I made a new soup each day. They all loved them all! This sausage, kale soup was appreciated after a family arrived after a long car trip to our home, the broccoli cheese soup was very appreciated after the cold family flag football game, the sweet potato after the hike after Christmas, and the Posole we made the first day but was mostly gone by the time most of the others arrived! Thanks so much for the recipes! I made the sausage soup again today for the NFL playoff kick-offs!
Wonderful soup! Went over well with everyone in my family.
Husband and I love soups, and I make a lot of them. This was, by far, one of the best! It will remain in my rotation of the top three or four. A little more time consuming than some, but so worth it. Consistency was just right, not too thin or too thick. Garnishes of romano and bacon bits, outstanding. Hearty and so flavorful. By the way, I used spinach, which was perfect just tossed in and slightly wilted right before serving, and instead of sliced potatoes, I cubed them with great results. A winner all the way!
We loved this. Mystified by complaints in reviews. Kale was delicious added in as directed, russet potatoes are usually pretty large, the consistency was not supposed to be smooth, and it was not tedious at all. A clear favorite. True, they forgot to mention using the bacon as garnish.
Tedious, time consuming and not worth the effort The kale should be blanched before adding to the soup. Had to use my emission blender to achieve a smooth consistency which any cook would figure out ( as well as using bacon as a garnish which was not mentioned).
FABULOUS! I enjoy the Zuppa Toscana at Olive Garden. so I wanted to try to make it. this surpasses it. I used a spicy Italian sausage and felt it gave a "zip" that was a marvelous contrast with the kale and potatoes.
This soup is actually called Zuppa Toscana. It's a favourite in Italy. I rated it a 3 as is, if you make the following changes, easily a 4 star recipe! You can switch out the kale for spinach, which makes it much easier to eat and, in my opinion, tastier. Skip the cornstarch and water, the potatoes thicken up the soup perfectly. Make sure the soup is slightly cooled before adding the cream, or else it doesn't mix well. Excellent on a cold winter night!
This recipe is not incredibly well-written - many of the amounts end up being estimates (4 russet potatoes? Big ones? Little ones?), but if you're pretty comfortable cooking soup, you can definitely make it work. My husband and I loooooved this soup. In his words, "You can make this the rest of the winter. Could you make this the rest of the winter? Please?" The flavors are even better on the second day, and Iɽ encourage you to really go for it with the pepper.
- 1 tablespoon olive oil
- 12 ounces sweet bulk Italian sausage
- 1 stalk celery, diced
- ½ yellow onion, chopped
- ¾ cup dry elbow macaroni
- ¼ cup tomato paste
- 3 cups chicken broth, or more as needed, divided
- Salt and freshly ground black pepper to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ teaspoon dried oregano
- 3 cups chopped Swiss chard
- 1 (15 ounce) can cannellini (white kidney) beans, drained
- ¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste
Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
Place chopped chard in a bowl. Cover with cold water and rinse the leaves any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
Stir in white beans continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.
How to Make Zuppa Toscana
There’s something homey about this soup. For me, I like to think of it as a stew. Perhaps because it’s packed with hearty chunks of sausage, potato and kale. It’s filling but not too much–if you get my drift.
And it is one of the simplest and budget-friendly soups to make. The recipe calls for only a handful of ingredients and in just minutes you have a soup to feed a small family or doubled to feed a crowd.
Vegetarian Version: Use only potatoes and kale. You can also add carrots, celery, and spinach for a thicker, heartier stew.
This is also a great soup to make any time of the year. And, if you add a salad and some crusty Italian bread, you’ll have a delicious meal that takes less than 45 minutes to prepare!
Olive garden italian sausage and kale soup recipe
I bet you have completed a bowl from the Olive Garden Zuppa Toscana Soup and wondered if you can also make this soup. You may make your Zuppa Toscana taste similar to the Olive Gardens soup recipe. Taters, Italian sausage, kale, onions, bacon, and cream alllow for a scrumptious and hearty soup. You don’t need to get a babysitter, or perhaps leave your home to possess soup much like Olive Garden Zuppa Toscana.
Olive Garden Zuppa Toscana
Get this to classic sausage, potato, and kale soup in your own home.
- 1 pound sweet or hot Italian sausage links
- 2 large russet taters, peeled, decline in half lengthwise, then sliced 1/4-inch thick
- 1 large onion, chopped
- 2 (14.5-ounce) cans chicken broth
- 1 quart water
- 2 garlic clove cloves, minced
- 1/4 cup Oscar Mayer Real Bacon Bits (1/2 can)
- Pepper and salt
- 2 cups chopped fresh kale or Swiss chard
- 1 cup heavy cream
Preheat the oven to 300 levels F. Place the sausages inside a baking pan and roast for around half an hour, until cooked through. Drain in writing towels and reduce slices.
Put the taters, onions, chicken broth, water, and garlic clove inside a pot and prepare on medium heat until taters are carried out. Add some sausage, bacon, and pepper and salt to taste and simmer for an additional ten minutes. Turn heat to low. Add kale, the cream, and much more water, if required. Heat completely and serve.
Additional Notes You may decide to add about 1/2 teaspoon fennel seeds for this for an additional taste. The fennel seeds are frequently an component utilized in an italian man , sausage, plus they create a nice extra touch. I enjoy get this to soup as a primary dish throughout the week since this is one soup you don’t need to simmer for hrs to possess that-day-slow-cooked flavor. Many people prefer to add red pepper flakes for this recipe. Personally, i don’t prefer to make anything hot, since i want everybody so that you can appreciate it. Frequently Italian sausage already has red pepper flakes among its ingredients, therefore it depends upon the way your soup is shaping as much as what you might want to add here. The quart water might be overlooked this will depend if you want a soup that's more thinned out or otherwise, Personally, i just like a soup that's thick and hearty. Many viewers have recommended if you wish to get this to soup reduced carb, you should use cauliflower rather of taters, and they've had excellent results. Perhaps you have an indicator or two for additions you might like whenever you ready your own form of Olive Garden’s Zuppa Toscana. You'll find more copycat recipes that taste such as the Olive Garden Recipes at CopyKat.com, the web's most widely used place to go for copycat restaurant recipes.
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It was around the menu tonight with fresh ingredients in the Amish market also it was wonderful. LOL I didn’t mind cooking as a birthday gift. Used to do it based on the written directions because the video wouldn’t download on the market. Browning the sausage was a good idea. I made use of 1/2 hot Italian sausage and 1/2 sweet Italian chicken sausage. The only real factor I believe I’d do differently would be to saute the onions and taters in a few of the bacon grease combined with the garlic clove. Thanks. Only a note. it’s pronounced TSOO-pah or ZOO-pah. Don’t worry, I can just learn this since i’ve resided in Italia. Kim
Appreciate your wonderful comments. I appreciate you saying how you can pronounce it correctly. The factor with video could it be lasts forever I'm able to’t return and connect it with no re-shoot
All of the ingredients exist. It isn’t essential to appraise the taters, bacon, sausage etc. Your salt, pepper and garlic clove might be more critical, but adjust based on your taste. I love to allow it to be more potent with increased heavy cream, plus turn it into a little heartier by not skimping alternatively ingredients to create each spoonful convey more solids inside it. The extra cream kicks up 2 notches in the soup within the restaurant.
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How To Make Creamy Potato Soup with Italian Sausage Soup:
Start by browning the sausage and potatoes with onions and garlic. This step will take a good 15 minutes or so and as you can see in the picture above, the bottom of your pot is probably going to look a little brown.
Don&rsquot panic at all, those are all delicious brown bits that are going to add to the flavor of this soup recipe! Once you deglaze the pot with wine, most of that brown color will be gone, just like in the picture below.
Then you can start adding the chicken and beef broth, tomatoes, herbs and seasonings and spinach. Bring the soup to a simmer and then let it cook for about 25 minutes until the potatoes are fork tender.
If the potatoes are still hard, cook the soup another 5-10 minutes until they have softened. Now you&rsquore going to remove about a cup of the cooked potatoes from the soup to a bowl. Mash with a fork or a potato masher and add the mashed potatoes back into the soup. This will add another layer of thickness to the soup without having to add more cream.
Stir in the cream, taste for seasonings and let the soup simmer another 10 minutes for the flavors to combine.
How To Make Sausage Potato Kale Soup
This soup takes about 10 minutes of prep and after that, just about 5 minutes of hands on time. The rest is the soup doing it’s thing, simmering away in a dutch oven or large stock pot.
- Cook the sausage in a dutch oven or large pot until browned and no more pink remains. Drain off all but 1 tablespoon of the grease.
- Stir in chopped onions and bell peppers (if using) and cook until soft and translucent.
- Stir in the diced tomatoes, white beans, chicken broth, potatoes, Worcestershire sauce, garlic powder, and Italian seasoning. Bring to a boil. Turn down heat, cover, and let simmer for 15-20 minutes.
- Stir in the chopped kale and simmer covered for an additional 10 minutes or until kale is cooked through.
- Divide into bowls and serve warm.
Recipe: Tasty Crock Pot Potato, Kale, And Sausage Soup
Crock Pot Potato, Kale, And Sausage Soup. Crockpot Kale, Sausage, & Potato Soup. Note – The hard cheese rind will give the soup (especially the potatoes) a lot of flavor without the stinginess of the cheese itself. Easy to make in the crockpot now, and freeze for later.
Your family will love this simple Crock Pot Sausage and Potatoes recipe. Toss everything into the crockpot for a tasty dinner everyone will enjoy. The baby potatoes are so tender and the sausage is so filling and delicious. You can cook Crock Pot Potato, Kale, And Sausage Soup using 12 ingredients and 10 steps. Here is how you cook it.
Ingredients of Crock Pot Potato, Kale, And Sausage Soup
- Prepare 32 oz of Chicken Broth.
- It’s 1 cup of Heavy cream.
- You need 1/2 large of Onion.
- You need 3 of Strips of bacon.
- Prepare 4 of Red skinned potatoes.
- It’s 1 bunch of Kale.
- It’s 1 of Italian sausage, hot or mild.
- You need 1 of Basil.
- You need 1 of Oregano.
- It’s 1 of Thyme.
- It’s 1 of Garlic powder.
- Prepare 1 of Salt and pepper.
Everything simmers together in the slow cooker to give this recipe the best. Diethood » Recipes » Soups » Smoked Sausage, Kale and Potato Soup. The Creamy Crab and Wild Rice Soup has made its appearance a few times in the past several weeks, as well as this Smoked Sausage, Kale and Potato Soup. Sausage sauerkraut and potatoes is an easy crock pot comfort food dish you will make over and over again.
Crock Pot Potato, Kale, And Sausage Soup instructions
- Add heavy cream and chicken broth to crock pot..
- Dice half of a large onion and add to crock pot..
- Slice potatoes and add..
- Cut up three strips of bacon and add to crock pot..
- Wash and cut up kale. Add to crock pot.
- Sprinkle salt, pepper, and garlic powder to taste in crock pot..
- Cook on low 8 hours stirring occasionally..
- Cook sausage in olive oil until browned. Add salt, pepper, oregano, basil, and thyme to season..
- Add sausage to crock pot, stir. Cook for another 10-15 mins to infuse flavors..
This makes a wonderful weeknight meal. Sauerkraut and potatoes just seem to go together. Add some Polish sausage and you have a meal in a pot! This is real comfort food and my family is all. I have another variation of this soup in the Slow Cooker that I also love: Slow Cooker Sausage and Tortellini Soup with Kale.