Sausage Potato and Kale Soup
Sausage potato and kale soup also known as Zuppa Toscana, is a hearty comfort food soup that's perfect for cold nights!
Servings: 6 servings
Ingredients
- 1 pound spicy Italian chicken sausage, casings removed
- 4 slices bacon, cut into bite sized pieces
- 1 cup diced white onion
- 3 cloves garlic, grated or minced
- 1 1/2 pounds Yukon gold potatoes, unpeeled and cut into 1/2 inch dice
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons Italian seasoning
- 6 cups low sodium chicken broth
- 6 cups curly kale, stems removed and leaves chopped
- 3/4 cup cream
- Parmesan cheese for serving optional
Instructions
- Add the sausage to a large pot or Dutch oven over medium-high heat. Crumble the sausage and let it cook until it’s no longer pink, about 6 minutes. Remove the sausage from the pot and onto a paper towel lined plate. Add the bacon to the pot and cook until browned and crisp, about 6 minutes. Remove the bacon onto the plate with the sausage. Leave about 1 tablespoon of the bacon grease in the pot.
- Add the onion, potatoes, garlic, salt, pepper, Italian seasoning, and red pepper flakes to the pot. Sauté for about 6 minutes then add the sausage and bacon back into the pot. Pour in the chicken broth and bring it to a boil, then lower the heat and simmer for 12-15 minutes or until the potatoes are fork tender.
- Add the kale and cream to the soup and stir everything together. Let it cook for another 5 minutes or until the kale is tender. Taste for seasoning and serve topped with shredded parmesan cheese.
Nutrition
Calories: 487kcal | Carbohydrates: 40g | Protein: 32g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 757mg | Fiber: 6g | Sugar: 6g