Go Back Email Link
–+ servings
Close-up of sausage kale soup with a gold spoon lifting a baby potato and kale
Print Recipe
5 from 4 votes

EASY KALE POTATO AND SAUSAGE SOUP RECIPE

Easy homemade kale potato and sausage soup - Zuppa Toscana
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: kale soup, sausage soup, tuscan soup, zuppa toscana
Servings: 6

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.
    Crumbled Italian sausage browning in a cream-colored Dutch oven
  • Add onion and garlic, stir to combine. Add oregano, red pepper flakes, salt and pepper. Cook for 3-4 minutes, stirring frequently.
    Browned Italian sausage cooked with diced onion and garlic in a Dutch oven
  • Add potatoes.
    Halved baby potatoes added to browned Italian sausage and onion in a Dutch oven
  • Add chicken stock and bring soup to a boil. Cook for 10-15 minutes, until potatoes are fully cooked.
    Halved baby potatoes simmering in seasoned chicken broth with garlic and herbs
  • Add kale and cook for 2 more minutes, then add cream. Stir.
    Chopped fresh kale added to the pot of sausage potato soup
  • Add more salt and pepper if needed.
    Kale potato sausage soup in a Dutch oven with a wooden spoon, creamy broth, kale and baby potatoes
  • Serve hot.

Video

Notes

Low-carb option
If you are following low-carb lifestyle, you can use the recipe, but leave the potatoes out and reduce the amount of liquid. Adding radishes, which are low-carb vegetables could improve the texture of the soup, but the taste will differ from the original recipe.
Can I make this soup in an Instant Pot/Crockpot?
Yes you can.
Check the blog post above for detailed information and instructions about the slow cooker and pressure cooker options.
I don't like kale. Can I use any other greens instead of kale?
Yes, often times I make this soup with spinach. I like baby spinach, which cooks way faster than kale.
Other options are collard greens, Swiss char, beet greens or mustard greens.

Nutrition

Calories: 362kcal | Carbohydrates: 13g | Protein: 15g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 1358mg | Potassium: 768mg | Fiber: 2g | Vitamin A: 1175IU | Vitamin C: 38.7mg | Calcium: 70mg | Iron: 4mg
QR Code linking back to recipe