I was flipping through my Hometown Harvest cookbook looking for a quick and simple soup recipe when I saw this one…I thought it seemed really easy and maybe a little bland but I tried it anyway. And oh my goodness! This soup was delicious! It tastes like Olive Garden’s Zuppa Toscana soup. It was really, really yummy!
I made our soup with chicken sausage but you can use whatever sausage your family loves. Even a breakfast sausage would be great in here. This was really nice light alternative to a creamy soup…fall supper perfection.
1 pound of sausage (I used an Italian chicken sausage)
4 redskin potatoes, chopped
1 onion, chopped
8 cups of chicken stock
1 bunch of fresh kale, chopped
3 tablespoons of whipping cream or half and half
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
In a large dutch oven (that’s a big heavy soup pot) over medium-high heat, brown your sausage in a drizzle of EVOO. Once it is browned and crumbly, remove it to a separate little bowl and cover with foil to keep it warm.
Add potatoes and onion to soup pot and then pour stock on top. Bring everything to a boil and then reduce heat to medium and simmer until the potatoes are tender (about 10 to 15 minutes depending on how big or small your potato pieces are). Stir your cooked sausage and your kale into your soup. Stir in your cream and a big pinch of S&P. Simmer on low for about 10 minutes.
Ladle into bowls and serve.
Such a simple supper…and it’s prepared in one pot! Easy clean-up equals happy moms :).
Happy Soup Night!