The Best Kale, Sausage, and Potato Soup
This is the soup that wraps you up in a big hug.
Have you been to Olive Garden? What Midwest person has not... we'd love to know. This soup was inspired by Ives' love of all you can eat soup, salad, and breadsticks from Olive Garden. The zuppa toscana IYKYK (translated if you know you know) is the best. We wanted a dairy free version of this soup, but if you love dairy then go on add that cream and sprinkle that parmesan in honey because life is too short. Trust us, try this one. NO REGRETS. It also holds up well in the fridge the next day for easy lunch left overs. You will see the fat, broth and coconut cream separate but reheat that bad boy and enjoy it again.
Prepares 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
1 lb mild or spicy Italian sausage (pork works best)
1 small white or yellow onion, diced
3 large carrots, peeled and sliced into 1/2 inch coins
32 oz stock (beef or vegetable work great)
14 oz can of coconut milk or cream (just the cream skimmed from the top)
2 russet potatoes, scrubbed and sliced into 1/4 inch rounds
1/2 a bunch of dino kale, rinsed with ends removed and sliced into bite size pieces
1 tsp dried herbs (Herbs de Provence, or mix of oregano/thyme/parsley/rosemary)
pink Himalayan salt and cracked pepper to taste
1 tsp red chili flakes, optional
1/8 cup heavy cream, optional
- Drizzle 1 tbsp extra virgin olive oil in a large cast iron pot or stock pot over medium heat. Add the onions and cook, stirring occasionally until translucent ~3-5 minutes.
- Add the pork sausage to the onions and continue to cook until no longer pink and the pork browns.
- Once the pork is browned, add the potatoes, carrots, stock, herbs, and only the fat/cream from the coconut milk (scrape using spatula or spoon). Increase the heat to high and bring the soup to a boil then reduce to a simmer and place lid on the pot. Allow to cook for 15 minutes until carrots and potatoes are fork tender.
- For the last couple of minutes add kale and stir. Taste and adjust seasoning with optional addition of heavy cream and chili flakes for added creaminess and spice, respectively.
- Serve hot with freshly grated parm and cracked pepper.