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.