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Easy Kale Potato And Sausage Soup Recipe (aka Zuppa Toscana) – hearty soup, packed with sausage, potatoes and kale, perfect for a cold winter day. Very quick and easy to make. Low- carb and crockpot versions included.
Looking at the forecast, weather is going to cool down a lot around here. Ot is time for hearty stews and soups like this Kale Potato and sausage soup.
This is a very popular soup in the US. It is one of the easiest soups to make, especially in the winter.
I’m not gonna call it Olive Garden Copycat, but it really is. This is my version of the popular Zuppa Toscana.
One of my favorite soups, made on the stove top for around 30 minutes.
Chunky, a little spicy and creamy.
This Kale Potato And Sausage Soup will keep you warm. I make is when someone in the family is having a cold. It works almost as good as chicken boodle soup.
It is quite filling, too! Call it a meal.
What ingredients do you need to make this Kale Potato And Sausage Soup?
- mild Italian sausage, casting removed (it is sold like this at most major grocery stores in the US)
- oil
- onion
- garlic
- salt
- pepper
- oregano
- red pepper flakes
- potatoes (I used small new potatoes, but any potatoes, cut into bite sized pieces will work)
- chicken or vegetable stosk
- heavy cream
- kale
How to make this Sausage Potato and Kale Soup?
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In a deep pot, heat oil over medium heat.
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Add sausage. Cook for 5 minutes, until brown, stirring frequently to crumble it while it cooks.
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Add onion and garlic, stir to combine. Add oregano, red pepper flakes, salt and pepper. Cook for 3-4 minutes, stirring frequently.
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Add chicken stock and bring soup to a boil. Add potatoes. Cook for 10-15 minutes, until potatoes are fully cooked.
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Add kale and cook for 2 more minutes, then add cream. Stir.
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Add more salt and pepper if needed.
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Serve hot.
What can you substitute kale for in this Zuppa Toscana Copycat Recipe?
Don’t like kale?
Substitute with spinach.
It will be delicious!
Should you use raw or blanched kale in this Zuppa Toscana?
Raw chopped kale works well.
If you’d like your kale more tender, you can cook it with the soup for a few extra minutes, or you have another option – to blanch it.
Blanching kale means that you add the chopped raw kale to a pot of boiling water for 1-2 minutes and then immediately drain and add it to a bowl of ice cold water.
This way the kale is very slightly cooker, tender but not mushy and it retains its nice bright green color, opposed to overcooked, brownish kale.
When to make this Kale Potato and sausage soup?
Take it to a potluck.
Most people around me love this easy kale, potato and sausage soup.
So simple to make and full of wonderful flavors, enhanced even more by the sausage.
This Kale Potato And Sausage Soup is comfort food and you can definitely enjoy it any time of the year.
Can you make this easy Kale Potato and Sausage Soup in advance?
You can make this soup and keep it in the fridge for up to 5 days.
You can also freeze it for up to 3 months, even though there is some heavy cream in it, it freezes well.
Can you make this Kale Potato And Sausage Soup (aka Zuppa Toscana) dairy free?
Yes, you don’t need to use dairy (heavy cream), if you don’t like to.
Instead, you can leave the soup as it is, or use almond milk or coconut milk.
If you are not a fan of coconut or almond milk, you can serve each bowl of this Easy Kale Potato And Sausage Soup with a tablespoon or two of Green Yogurt.
Low-Carb Version Of Zuppa Toscana
This Kale Potato And Sausage Soup Recipe has been popular on my blog, especially during the colder months of the year.
I have been following a low-carb lifestyle for about 8 months not. I was on strict Keto for 6 months and I’m happy with the results. I just can’t keep up with only 20 grams of carb per day, so I decided to eat low-carb foods and create recipes, but currently I’m out if ketosis.
I did make a low-carb version of this sausage soup.
It is pretty easy – leave the potatoes out. Use radishes, cut into bite sized pieces. They will cook faster than potatoes. Follow the same instructions for the remaining recipe steps, after you switch radishes for potatoes.
Another potato substitute could be cauliflower florets.
Kale Potato and Sausage soup in a slow cooker and instant pot:
The ingredients and amounts remain the same. I’ve tried this soup in both my slow cooker and Instant Pot
Slow Cooker Option
- Brown sausage and crumble in a large skilled in some oil.
- Add garlic and onion, cook for 1 minute.
- Add sausage to the bottom of a crock pot.
- Add potatoes, salt, pepper, oregano and chicken stock.
- Cook for 6 hours on low or 4 hours on high.
- Add heavy cream and kale. Stir to combine.
- Cook for 30 more minutes (optional). Serve.
Instant Pot Option
- Select Saute Option – add oil an sausage. Carefully cook for 3 minutes, crumbling the sausage. Add onion and garlic. Cook for 1-2 more minutes.
- Add chicken stock, potatoes and seasoning. Close the lid.
- Cook on high pressure for 12 minutes with quick release.
- Add kale and heavy cream. Stir.
- Serve.
EASY KALE POTATO AND SAUSAGE SOUP RECIPE
Video
Ingredients
- 1 lb mild Italian sausage, (casing removed, I buy it with no casing from the store)
- 1 1/2 tbsp vegetable oil
- 1 small onion, , diced
- 2 garlic cloves, , pressed
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes, (optional)
- salt and black pepper to taste, ( I usually use 1 tsp salt and 1/4 tsp black pepper)
- 1 lb small new potatoes or red potatoes, , diced
- 6 cups chicken broth, (alternatively use water and chicken bullion)
- 1 bunch of kale, , washed and chopped
- 1/4 cup heavy cream, (optional, I sometimes omit it to reduce the calories in the soup)
Instructions
- In a deep pot, heat oil over medium heat.
- Add sausage. Cook for 5 minutes, until brown, stirring frequently to crumble it while it cooks.
- Add onion and garlic, stir to combine. Add oregano, red pepper flakes, salt and pepper. Cook for 3-4 minutes, stirring frequently.
- Add chicken stock and bring soup to a boil. Add potatoes. Cook for 10-15 minutes, until potatoes are fully cooked.
- Add kale and cook for 2 more minutes, then add cream. Stir.
- Add more salt and pepper if needed.
- Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Soups
Roasted Garlic And Mushroom Quinoa Soup
Roasted Cauliflower And Boursin Soup
I’m vegetarian, but I’m wondering if this would work with a meat substitute and vegetable broth/stock? I think Tofurkey makes an Italian sausage. I haven’t personally tried it myself. Has anyone tried making a vegetarian or vegan version of this?
Hi Jennifer,
While I have not tried it, I see no reason why it won’t work. It should be ok.
I have been making this soup for many years. Love it. The only thing I do different is to add a few slices of diced and browned thick cut bacon.
I made this for supper tonight. Â It was easy to make and very delicious! Â I sprinkled a little Parmesan cheese on it right before serving. Â My husband said this recipe is a keeper.
I just made this with the following substitutions and it was delicious…Â
3 chicken bouillon cubes and 6 cups of water (I only had 3 available)Â
1 head of cauliflower instead of potatoesÂ
extra kale
Thank you for posting this it was fantastic and super simple to make!Â
I just tried this and used country mild breakfast sausage. I hope it turns out alright. I also used the 32oz no salt added chicken broth with an additional 14.5 33% less sodium chicken broth. Did everything else pretty much the same, except adding the red pepper flakes since my wife’s sensitive to spicy foods. I can always add spices to my individual bowls. She mentioned using ground Turkey meat instead since it’s healthier, and honestly I wasn’t thinking about the sausage. I just grabbed what I thought would work. I guess we’ll see come 6 o’clock!