My husband used to always rave about a potato soup he loved at Olive Garden – their “Zuppa Toscana” – which contains potatoes, sausage, and kale. I never had it because I am a vegetarian, but there are plenty of vegetarian meat alternatives out there, so I can make my own version of this soup for the both of us.
This is also a great way to use kale. I made this soup in November using the last of my kale from my garden, which was looking a little bit rough – not something you will notice in this soup. Also, if you have an overabundance of kale, you can prepare it and freeze it, so when you make this soup, you can just drop it right in.
~ 1 onion
~ 5 cloves garlic
~ 3 potatoes
~ 3 cups of kale
~ 32 oz broth (I used vegetarian broth but you can use chicken)
~ 2.5 cups water
~ approx. 1 cup half and half or whipping cream
~ 1 lb hot italian sausage – I used 1 box meatless sausages
~ optional – crushed red pepper
Peel and cube the potatoes. You can keep the skins on if you like – your preference.
Chop the onions and saute in your soup pot with some oil, adding minced garlic when the onions are mostly caramelized.
Add water, broth, and potatoes. If you want, you can add some crushed red pepper. (My meatless sausages were not very spicy, but some sausages will add enough spice to your soup).
Boil for about 30 minutes or until potatoes are tender. We don’t like our finished soup to have particularly mushy potatoes, so I keep the potatoes a little more “al dente”.
While the potatoes are cooking, wash your kale, remove the veins, and cut into pieces. Slice and brown your sausages.
Once the potatoes become tender, add your kale and sausages, and cook until the kale is tender.
I used a combination of several recipes, including this copycat Olive Garden Zuppa Toscana recipe.