Creamy Sausage Kale Potato Soup (A Zuppa Toscana Copycat)

• How Do You Make This Sausage Kale Potato Soup So Divine?
• Nano Soup Key Ingredients
• The Recipe of Creamy Broth
• Step-by-Step Recipe: How to cook A Perfect Sausage & Kale Potato Soup
• Tips for the Best Soup Ever
• Serving, Storing & Re-heating

How Do You Make This Sausage Kale Potato Soup So Divine?

This isn’t just ordinary soup. It’s an entire, satisfying meal in itself. The secret is in bringing together simple yet powerful ingredients.

• Hearty And Satisfying: With sausage, potatoes and a savory broth, this soup is solid. You won't be craving a snack an hour later. This is a real all-in-one that fills the spot and brings the taste.
• Perfect Zuppa Toscana Replica: If you're a fan of the classic Olive Garden soup, this recipe will really hit the spot. We've captured the essence of that iconic flavor profile - the spicy sausage, the luscious broth and hint of garlic - but in a completely homemade dish with freshness, flavor satisfaction.
• Easy to Make: You will see that this is a pretty simple recipe after all. With one pot and basic chopping, this wonderful soup will come out on the table in less than an hour.
• The Ideal Comfort Food for a Busy Weeknight: This recipe brings warmth and comfort to a cool fall evening. What could be better than a bowl of hot soup on the table in under an hour?
• Customizable: One of the best parts of making soup at home is being able to change it in any way you like. Want it spicier? Use hot sausage on those nights when you're feeling brave and bold. Or are you starting to follow a dairy-free diet? Then simply switch to coconut cream.

This recipe makes a great starting point for your own imaginative twists on old favorites.

Nano Soup Key Ingredients

The Elegance of this Sausage Kale Potato Soup lies in the fact that it is born from a few simple, high-impact ingredients. Here quality counts, so choose the best you can find.

The Basis of Flavor

• Italian Sausage: This is the star of the show. I like to use spicy Italian sausage for its distinctive kick, although mild or sweet Italian sausages will also work wonders. The fennel and spices in the sausage are essential in creating a foundation taste for soup.
• Onion and Garlic: These are the herbs that provide a savory soup's essence. To get a deep, rich flavor without them is simply impossible. Use a yellow sweet onion and plenty of fresh garlic are the only way to truly bring out that richness.
• Potatoes: The typical choice is Russet potatoes. They are starchy and disintegrate just enough to help thicken the broth while still holding their shape. If you prefer a more creamy, waxy texture then Yukon Gold potatoes are another good option.
• Kale: This tough green lends both color and texture to a bowl full of good health. Lacinato kale, also called Tuscan or Dino kale, is the kind I would recommend. Its leaves are more tender and less strong tasting than the curly kale. Be sure to cut off those hard center ribs before dicing.

The Recipe of Creamy Broth

• Chicken Broth: Good chicken broth or stock adds depth and a savory structure to the soup. To control the final taste, preferably use low-sodium broth.
• Heavy Cream: This is what gives the soup its signature decadent, luscious texture. At the end, mix it in and balance again spiciness aspect of the sausage to create a smooth finish. For a lighter version, half-and-half can be substituted with the results maybe quite as rich.
• A Few Slices of Bacon: While optional, a few slices of bacon that are cooked up at the start bring a smoky, salty layer of flavor which never spoils. Plus, you can use the fat to fry up the onions and sausage.

Step-by-Step Recipe: How to cook A Perfect Sausage & Kale Potato Soup

You can make magic! Get a smell of this mouthwatering pot of soup, by following these simple steps every time.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6-8

• 1 pound spicy or mild Italian sausage, casings removed
• 4 slices bacon, chopped (optional)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• about 4-5 medium-sized Russet potatoes, washed and thinly sliced or cubed (about 2 lbs)
• 1 inch Lacinato kale (about 6 cups), stems removed & thinly chopped
• 1 1/2 cups heavy cream
• 1 teaspoon red pepper flakes (optional, for extra heat)
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Direction

1. Crisp Bacon and Cook Sausage: In a large Dutch oven or heavy bottomed pot, cook the chopped bacon over medium heat just until it is crispy (unless using). Remove the bacon with a slotted spoon and transfer to a paper-towel lined plate, leaving the drippings in the pan. Add the Italian sausage at the pot. Using a wooden spoon, crumble it up as it cooks and becomes browned, 5-7 minutes. Transfer sausage in this way to the plate with the bacon, leaving about 1 to 2 tablespoons of fat on hand. (There is no need for all these fats to go into the soup; this will be collected later and used.)
2. Sauté the Onions: Add the diced onion to the pot and cook for about 5 minutes until it has been softened. Stir in minced garlic, red pepper flakes (optional) stir them well and continue to cook just until rather pungent no more than 1 minute. Watch carefully not to burn garlic.
3. Cook the Potatoes: Pour broth into pot, scraping up browned bits at bottom (that which has stuck there is where flavor lies). Add sliced or cubed potatoes. Bring soup to a boil, then lower heat so it is just simmering. Cook from 15-20 minutes, until potatoes are soft when pierced with a fork.
4. Steam Kale: Stir in chopped kale. It seems like a lot at first but it will mush down. Let it cook about 5 minutes until soft.
5. Butter: Reduce heat to low. Slowly pour in cream, stirring gently. Add cooked sausage and bacon bits back to pot. Soup should simmer for a few minutes to warm through, but do not let it boil after adding the cream or it will curdle.
6. Season and Should be Served: The soup tastes great after it's been seasoned with a little salt and black pepper. Depending on the saltiness of the sausage and soup, just add as much more as you need. Ladle into bowls. When serving the hot soup, sprinkle its simmering surface with plenty of freshly grated Parmesan cheese.

Tips for the Best Soup Ever

• Don't Overcook Your Potatoes: We're aiming for fork-tender rather than mushy. Slice them thinly (1/4-inch) and they will cook evenly and quickly. If you're dicing them, make each chunk bite-sized.
• Massage Your Kale: Sounds odd, but for the chewy leaves of rough curly kale consider giving them a quick "rubdown." Place a bunch in the palm of your hand and scrunch up as if they were just something between fingers. This breaks apart tough fibers making the leaf tenderer.
• How Spicy Do You Like It? The hot factor can be regulated easily. For a family-friendly version, use mild rather than hot sausage and leave out the red pepper flakes. On the other hand, if you like your food hot, use hot Italian sausages and, when adding the pepper flakes, absolutely agree with them. Finally, add a dash of hot sauce at the table!
• Thickening the Soup: If you want a still thicker, heartier broth, press down some of the potatoes against the side of the pot with a spoon before the cream is added. Hominy starchy paste from these potatoes will naturally do much to thicken your broth.

Serving, Storing & Re-heating

This sausage kale potato soup is delicious on its own, but you can add a few simple accompaniments for a truly special meal.

Serving Tips

This soup, eaten in steaming big dollops, is a meal on its own. Should you want to add a bit of texture to the soup, a simple loaf crusty bread or some crackers fresh from the oven will suffice for dipping.

A simple side salad with a light vinaigrette can also be the perfect contrast to this rich, creamy soup. After all, who ever decides to have soup for supper without a hearty meal?

Remember the finishing touch of grated Parmesan cheese on top: it provides a salty, nutty end note to the course which brings everything together perfectly.

Storing Leftovers

The best part about making a big pot of soup is the leftovers! Store any that is left in an airtight container in your refrigerator for up to 3-4 days. The flavors will continue to blend and deepen, making it even more delicious tomorrow.

Reheating Instructions

The best way to reheat this soup is gently over medium heat on the stovetop. Pour as much as you like into a small saucepan and warm it up slowly, stirring occasionally but not very much so as not to make it explode. Do not allow it to come to a boil. You can also reheat it in the microwave, stopping very often to stir, until it reaches the temperature you want. Too thick can be fixed with a bit of chicken broth or hot water--but not too much!

I’m sorry to report that this soup does not freeze well since it contains dairy and potatoes. Upon thawing, the cream becomes gritty and the potatoes seem to be completely chopped up. It is best enjoyed fresh or at least within a few days after making it. But believe me, this soup is so good that you probably won't have to worry about long-term storage.