This sausage & potato soup with kale recipe that started as a copycat recipe of Olive Garden’s Zuppa Toscana. I do things a bit differently – I dont use heavy cream, or the spinach or escarole they put in their version, I use Kale. It stands up to heat better, therefore the soup reheats and freezes like a dream. Also – I despise cooked spinach. Gross.
I also use evaporated milk in most soups instead of cream – because it doesn’t tend to break & curdle as easily as most regular/refrigerated milk products do. If you have a parmesan rind laying around – add it – the flavor is amazing – but remember that its salty – so adjust your salting habits as you go. We had this with our favorite crusty bread, that my 15yo made the other day. So. Good.
- 1 lb Italian sausage (I like to mix mild & hot about 70% mild and 30% hot)
- 5 med potatoes, scrubbed
- 1 1/2 cups chopped kale, bite sized pieces
- 1 14oz Can Evaporated Milk
- 2 Cups water
- 32 oz chicken broth
- 1/2 large onion, diced
- 2-3 minced garlic cloves
- preheat oven to 325 degrees, line a half sheet pan with foil and crumble italian sausage around pan in a single layer. Bake until cooked through - about 20-25 minutes. Remove and spread on paper towel or newspaper lined plate to drain
- While sausage is cooking, brown onion and garlic in oil in large dutch oven
- Add Potatoes, broth and water and bring to simmer - cover and cook until potatoes are al dente - almost done.
- Add in drained sausage and stir - continue to cook until potatoes are completely done
- Add in evaporated milk and kale - stir well and let simmer for 10 minutes until kale breaks down and it heats through.
- Serve with Crusty Bread and enjoy!