Get ready to warm your soul with a bowl of homemade Potato Kale Soup – a slightly smoky and spicy concoction that’s just what you need on a cool fall day or during the chilly winter months. Whether you’re a kitchen novice or a seasoned home cook, this soup is a breeze to whip up, bringing comfort to your table with every spoonful.
The beauty of this recipe lies in its versatility. You’re the boss when it comes to chopping – go for large or small pieces based on your preference, and adjust the cooking time accordingly. It’s your kitchen, your rules! And here’s a little secret: the flavors of this Potato Kale Soup actually get better with time. Feel free to prepare it a day in advance, let those flavors mingle, and then reheat it when you’re ready to indulge.
Now, if you’ve ever savored the Olive Garden‘s Zuppa Toscana and wished you could recreate that magic at home, you’re in for a treat. This sausage, potato, and kale soup is the epitome of comfort food, and the best part? You can enjoy it in the cozy confines of your own kitchen. So, grab your apron, embrace the aroma of simmering goodness, and get ready to impress your taste buds with a bowlful of homemade perfection!
Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
PrintPotato Kale Soup
Indulge in the homemade goodness of this Potato Kale Soup, a delightful creation inspired by the classic dish at The Olive Garden. Easy to whip up, this soup boasts the most scrumptious zesty Italian flavors, offering a comforting and downright yummy dining experience!
- Prep Time: :20
- Cook Time: :40
- Total Time: 1:00
- Yield: 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 pound ground Italian sausage (I recommend spicy)
- 3 garlic cloves, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 5 to 6 cups chicken stock
- 2 to 3 cups chopped fresh kale
- 1 cup heavy whipping cream
- fine sea salt and freshly-ground black pepper
- 6 pieces bacon, cooked and crumbled, for topping
Instructions
- Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease. Set aside.
- Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally. Add garlic, and sauté for 1 minute, stirring occasionally.
- Add the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender.
- Stir in the kale and cream, and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve warm, garnished with the bacon bits.