An easy soup with Italian sausage, potatoes and kale. Simple, but packed with tons of flavor.
Similar to the Zuppa Toscana at Olive Garden, made with or without the bacon, this is already a favorite.
A few weeks ago I shared a recipe for Avocado Salmon Burgers on Instagram. I made them for the kids and I for lunch and decided to share a bit on Instagram stories. (Do you follow me there? If you check out my story highlights, you can still find the recipe, and get lots of other yummy ideas!)
I asked my followers if they would like to see more everyday eating recipes that I feed my family. The answer was a resounding yes.
While I do make and we eat everything that I share on this blog, the recipes I have been sharing are more for special occasions. Birthdays, Christmas, potlucks, etc.
It sounds like you definitely want to see more of what we eat on a regular basis. And I’m looking forward to sharing more savory recipes!
I’ve made this soup occasionally throughout the past years and last week I made it again for the first time this winter and we remembered how much we loved it.
The flavors here are simple, but it’s hearty, filling and flavorful.
I know I’m posting this recipe in March, when many people consider soup season to be ending, but we love soup all year round and I hope you do to!
I love making soups at least once a week because they are often filling, nutritious and simple, one-pot meals. Add bread or a salad and you’re set.
Do you eat soup year-round? Or just in the winter? Also, let me know your thoughts on seeing more everyday recipes in the comments!
Zuppa Toscana Soup
- 1 pound Italian Sausage we love mild. (I used bulk sausage, but if necessary, just remove the casings)
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 6 cups of chicken broth
- 4-5 medium white potatoes peeled and thinly sliced
- Salt and Pepper to taste
- 2 cups half and half
- 2-3 handfuls of chopped kale adjust amount to your preferences
- Parmesan or Romano Cheese for serving if desired
- Brown the sausage and onion in a large pot over medium heat. When the sausage is brown and the onions are translucent, add the garlic and saute for several minutes until lightly browned. Add the chicken broth, potatoes and salt and pepper. Bring to a boil cover and simmer 10-15 minutes or until potatoes are barely soft. Add kale and simmer for several more minutes until kale is wilted or tender. I like my kale barely wilted, so I only do a couple minutes. Some people like it a bit more cooked.
- Serve immediately with Parmesan or Romano cheese.
Try this Beef Barley Soup, another one of our favorites!