Sausage, Potato, and Kale Soup

It’s soup weather!

This is a make-at-home version of Olive Garden’s “Zuppa Toscana.” If you have an Olive Garden nearby, you may choose not to make this. You make choose instead to drive to Olive Garden, get out of your car, go inside, order Zuppa Toscana, then eat Zuppa Toscana.

But if you’re like me and don’t like to leave your house, making it at home is the next best thing.

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First up, tear the kale into pieces and rinse it in cold water.

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Drain it in a colander and set it aside for a bit.

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Next, slice up a bunch of red potatoes and boil them in a pot.

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When they’re tender, throw them into a colander…

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And set them aside, too.

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Grab some Italian sausage.

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Throw it in a pot with a little olive oil…

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And crumble it up as it browns. (Note: I should have added the onion with the sausage, but I forgot. This is where you’ll want to add it.)

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Brown it completely, then drain off as much of the fat as you can. A little bit will remain in the soup from the sausage itself, so if you can get rid of the excess, it’ll be better.

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Add in the crushed red pepper, the ground oregano, and the chicken broth…

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Then add the milk and the half-and-half. (I transferred the sausage to a larger pot just before this step. Again, don’t be like me.)

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Now just give it a stir and simmer it for a good 20-30 minutes.

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After it simmers, throw in the beautiful, bright green kale…

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…followed by the cooked potatoes. Don’t worry if they’re falling apart; you don’t want big, firm chunks of potatoes in the soup.

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Stir all this together, then add a splash of heavy cream because you’re a rebel and you want a last-minute burst of richness.

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Simmer this for 10 minutes or so, being sure to taste it so that you can adjust the seasonings. And if you want things a little thicker, you could add a little bit of flour mixed with milk, then let it simmer for another 10 minutes…OR you could mash a few of the potatoes in the soup.

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I sort of like the light, thin consistency, though. Doesn’t feel so heavy going down.

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This is good, guys. Because of the sausage, it’s definitely on the rich side–a little goes a long way! The kale is particularly delicious–you’ll love it.

Ingredients
  • 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
  • 12 whole Red Potatoes, Sliced Thin
  • 1 whole Onion, Chopped
  • 1-1/2 pound Italian Sausage
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • 2 cups Low Sodium Chicken Broth
  • 2 cups Whole Milk
  • 4 cups Half-and-half
  • Splash Of Heavy Cream
  • Fresh Or Dried Oregano
  • Black Pepper To Taste

– AL

Al Grant Realty Group – Re/Max Allegiance

Office Phone: 202-580-6607 – Cell Phone: 202-256-8592

Web: www.algrantrealtygroup.com

Email: al@algrantrealtygroup.com

Blog: www.algrantsblog.wordpress.com

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RECIPE/PHOTO SOURCE:http://thepioneerwoman.com/cooking/2011/10/sausage-potato-and-kale-soup/

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