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.
Sausage & Potato Soup with Kale Recipe
- 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 14 oz 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!
Adapted from Variation of Olive Garden Zuppa Toscana