This sausage, potato and kale soup is a very close copycat recipe for Olive Garden’s Zuppa Tuscana. It is so quick and easy to make and just “delicious”. Now, I have to explain the spiciness of this soup. I used mild sausage and put all the red pepper flakes and black pepper in. Next time, I will use hot sausage and probably not put the pepper flakes and black pepper in, or I will use less. I would say, you need to make it to your liking for the spiciness. Even though it was spicy hot, both my husband and I loved it! It is definitely a keeper.
- 1 pound bulk Italian sausage
- 4 cups half and half
- 3 cups cubed potatoes
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 onion, finely diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 cups torn kale leaves (bite-size pieces)
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half and half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage. Bring to a boil and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper, stir kale into soup. Simmer until kale is tender, 10 to 15 minutes.
“Christ’s ultimate sacrifice for us motivates us to sacrifice ourselves for others.”