“Italian Sausage Kale Potato Soup”

Do you have a favorite restaurant soup? One you order no matter what else is available on the restaurant’s menu. I think we all do and that favorite soup is how I created my Italian Sausage Kale Potato Soup. This soup is based on Olive Garden’s Zuppa Toscana. No need to venture to this restaurant since I learned to make a close relative of their soup. Oh so delicious, comforting and the ultimate easy weeknight meal. Let’s just say Soup’s On! with my Italian Sausage Kale Potato Soup.

Italian Sausage Kale Potato Soup

If you have soup lovers in your household, grab your Dutch oven and the few ingredients to create this soul satisfying soup. Soup is the go-to comfort food for winter months. In the past several weeks the cold weather has made this statement more true than ever. My husband loves soup and this is one of his favorites. This soup is perfect with a crisp green salad and garlic bread sticks just like the restaurant version.

Italian Sausage Kale Potato Soup

The first time I made Italian Sausage Kale Potato Soup, I used chicken broth but canned or boxed chicken broth can be weak and lacking flavor. So the next time I used bouillon cubes instead. Grant you, bouillon cubes contain a little more sodium but the cubes give you the base flavor needed for this soup. I have stuck with the cubes for years in my recipe and have never wavered them. Bouillon cubes are handy which can give any recipe using chicken broth an added boost. Try them the next time your recipe calls for chicken broth. Furthermore nothing beats the taste of homemade chicken stock or broth so go that route if time permits.

Italian Sausage Kale Potato Soup

Meanwhile, my Italian Sausage Kale Potato Soup incorporates Italian sausage, fresh chopped kale and sliced Russet potatoes. These ingredients are the heart of this comforting soup. Italian sausage can be purchased in bulk or in links, mild or hot but be sure to remove casing before cooking. Otherwise, sausage is browned without oil if on the fatty side but oil can be omitted if desired to reduce fat. Also, drain sausage on paper towel to rid excess fat but a little left on top is very flavorful as pictured in mine above. Chopped onion is then added to sausage and cooked until translucent.

Kale is incorporated and cooked until tender. Depending on the time of year, kale can be on the tough side which is why I cook it a while before adding in sliced potatoes. Cook potatoes until tender and pour in half and half and cream. Return to stove and heat through, adjusting the seasoning to taste. Make sure to top soup with grated Parmesan cheese before serving as the cheese adds a pop of nutty flavor. Makes the palate just sing…yum!

Italian Sausage Kale Potato Soup

You will love this soup because it’s easy, can be served when short on time or just have that craving for a quick comforting meal. Fabulous leftovers can be served for lunch the next day. Don’t be surprised if coworkers ask what you’re eating. I promise this will be a go-to soup recipe to ward off this blustery weather season called winter. This soup recipe is easy on the wallet and budget friendly when it comes to feeding your clan. My Italian Sausage Kale Potato Soup is a recipe to keep handy. Enjoy!

Italian Sausage Kale Potato Soup

1-pound bulk mild Italian sausage (remove casing if using links)

2 t. Olive oil, optional

1 cup chopped sweet onion

1 ½ t. granulated sugar

3/4 t. crushed fennel seeds

1/2 t. red pepper flakes

2 cup packed chopped kale

10 cups water

4 – 2-cup size Knorr brand chicken bouillon cubes (8 – 1-cup size)

2 large Russet potatoes, washed, skin-on, cut into 1/4-inch slices and halved

1 cup half & half

1 cup heavy cream

Salt and black pepper to taste

Grated Parmesan cheese, for serving

In a 6-quart Dutch oven, heat oil if using over medium-high heat. Add in sausage and cook until almost brown, breaking up chunks, about 5 minutes. Stir in onion, sugar, fennel, red pepper flakes, cooking until onion is translucent, about 5 minutes.

Pour in water and adding bouillon cubes and kale. Bring to boil, lower temperature to simmer, cover and cook for 20 minutes until kale is tender.

Add in potatoes, cover and cook until potatoes for about 15 minutes until tender.

Remove soup from heat. With a large spoon, break up potatoes. Stir in half & half and heavy cream. Return to heat and warm through. Adjust salt and pepper to taste. Use a large spoon to skim off remaining fat from top of soup if desired.

Ladle soup into serving bowls and sprinkle with grated Parmesan cheese.