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Sausage & Potato Soup with Kale Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Carrie Hill


  • 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
  • Salt
  • Pepper


  1. 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
  2. While sausage is cooking, brown onion and garlic in oil in large dutch oven
  3. Add Potatoes, broth and water and bring to simmer - cover and cook until potatoes are al dente - almost done.
  4. Add in drained sausage and stir - continue to cook until potatoes are completely done
  5. Add in evaporated milk and kale - stir well and let simmer for 10 minutes until kale breaks down and it heats through.
  6. Serve with Crusty Bread and enjoy!

Recipe Notes

Adapted from Variation of Olive Garden Zuppa Toscana