Soup may seem like an odd choice since it’s getting warmer outside, but it’s been a chilly week in Los Angeles. And … okay, I admit it—I intended to post this recipe a month ago, but forgot. And it’s so tasty that I had to share it now. And really, it’s been cold here too.
If you’ve ever eaten at Olive Garden and enjoyed their Zuppa Toscana soup, you will love this since it’s basically the same soup. It’s not exactly low-fat but definitely tasty. Creamy (hence why it’s not low-fat) and full of sausage, sliced potatoes and kale. This was the first time I’d cooked kale, and I need to do it more often.
This also reheats beautifully, which is always something I look for in a soup. It’s nice to reheat soup for lunch and not worry about making something when I’m trying to get a ton of stuff done. Pair it with some nice crusty bread, and you’ve got a great meal that hits the spot on a cold or even warm day.
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Sausage, Potato and Kale Soup
Adapted from Pioneer Woman
- 2 bunches kale, stems removed and cut into bite-sized pieces
- 12 red potatoes, sliced 1/4 inch thick
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 lb. italian sausage
- 1/2 teaspoon red pepper flakes (or to taste)
- 8 cups low-sodium chicken broth
- 1 cup half-and-half
- Salt and pepper to taste
- In a large pot, brown the italian sausage and onion. Drain any fat.
- Add garlic and red pepper flakes to the pot and cook for 1 minute.
- Add chicken broth and the potatoes and cook over medium heat until the potatoes are almost cooked through, 10-15 minutes.
- Stir-in kale and half-and-half. Simmer for about 10 minutes or until kale is soft and potatoes are fork tender. Season with salt and pepper.