This potato kale soup with Italian sausage is a standby at our house for years since a friendly neighbor gave me the recipe.
The kids request it if it’s been several weeks since it’s been on the table. It mimics Olive Garden’s Zuppa Toscana, but they also add bacon to their soup. I added the bacon to the recipe, but we usually leave it out, because the sausage gives the soup plenty of flavor.
Potato Kale Soup with Italian Sausage
1 pound Italian sausage, cooked, drained and crumbled
1/2 pound Petit Jean bacon, cooked, drained and crumbled
2 quarts chicken broth
5 lbs russet potatoes, peeled and cubed
2 garlic cloves. peeled and crushed
1 medium onion, peeled and diced
2 bunches chopped kale, torn into small pieces
1 cup heavy whipping cream
salt and pepper – to taste
Add broth, potatoes, garlic, and onion in a heavy bottomed stock pot; bring to a boil and simmer over medium heat until potatoes are tender.
Add cooked sausage and bacon (if using) to potatoes.
Add kale and cream to pot; season with salt and pepper; heat through.
Serve and enjoy!