Sausage, Kale + Potato Soup

Sausage Kale Potato Soup
Sausage, Kale and Potato Soup recipe is a copycat of my favorite Olive Garden Zuppa Toscana soup. This recipe is actually very simple to make. A little prep work and add a few ingredients at the end – easy peasy!

I made this while we were in Anacortes, Washington. The weather was typical for the Pacific Northwest, but way different than Colorado. I didn’t realize how spoiled I’d become with all the sun. By week three in PNW, Brian requested soup for dinner to take the chill off or at least try. I usually make this recipe with either chicken or turkey sausage, but they were nowhere to be found on the island. For the first time ever in my all my years making this recipe, I made it using pork sausage. I know, I know… now, I’ve done it. Brian did mention I can no longer make it with chicken or turkey sausage. It made that kind of impression. Well, we’ll have to see about that. I love it either way, plus if it’s healthier than I can have it more, right?

Sausage Kale Potato Soup

I’ll admit, I’m forever behind on my blogging. It’s been a little bit of an adjustment to life on the road, but it’s getting easier. I feel like I run out of time most days and can’t seem to catch up. As much as I’m enjoying the new lifestyle, I’m a bit nervous it will eventually wear me out. The feeling you have to see and do everything in this one location. I feel it’s become a race to complete the ‘to-do list” instead of enjoying each place. The three months on the road has been fun, but I’ve already forgotten the things we’ve done in the first month. I guess time will tell, it has only been three months. Our next stop is for the winter – four months (with three weeks in New Hampshire) in southern California in one spot. Woo-hoo! I’m so excited! Let’s hope I can get my routine down and get back on track. There’s so much to share!

Sausage, Kale + Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Adapted from
  • 1 tablespoon olive oil
  • 1 pound hot Italian sausage, casing removed (chicken or turkey works too!)
  • 1 onion, diced
  • 2 gloves garlic, minced
  • 32 ounces gluten-free chicken broth
  • 1 cup water
  • 2 large russet potatoes, peeled and thinly sliced
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup half n half (use can also use heavy cream)
  • 2 cups kale, roughly chopped
  • grated parmesan cheese (optional for garnish)
  1. In a large pot, heat olive oil over medium and add sausage to brown breaking up into small pieces.
  2. Add onion and garlic and sautee until onions are translucent and sausage is cooked.
  3. Add chicken broth and water, stir.
  4. Add sea salt, black pepper and red pepper flakes, stir.
  5. cover and bring to a boil.
  6. Add potatoes and cook until tender, about 10 minutes
  7. Stir in half n half, add kale and simmer until kale wilts, about 1 minute.
  8. Serve immediately, garnish with grated parmesan cheese.

Post a Comment