The distinctive tastes in this rich, delectable soup made with Italian sausage and potatoes come together. Your palate will be ecstatic.
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 7 |
Ingredients
- 1 pound Italian sausage
- ¾ cup chopped onion
- 1 slice pancetta bacon, diced
- 1 ¼ teaspoons garlic, minced
- 1 cube chicken bouillon
- 4 cups water
- 2 potatoes, cubed
- 2 cups kale, rinsed and julienned
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.
- Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.
- Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.
- You may substitute one ounce of chicken broth for the bouillon cube.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 11 g |
| Sodium | 689 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I always read the comments. I added the fish sauce ,thank you Samantha kersul for that. and doubled the bacon onions and garlic. Added both beef and chicken broth
A few tweaks…doubled the garlic and omitted the bacon. Also pan fried the sausage with casings removed; cooked the onion and garlic in the sausage grease. Taste is similar to the Olive Garden Zuppa Tuscana..but better.
I doctored It up quite a bit. I added a Parmesan rind when adding the potatoes broth to beef up the base flavor. I also added a couple tablespoons of fish sauce (just trust me), a teaspoon of red chili flakes, and pepper. Delicious!
I loved the simplicity of this recipe. I made it so it was Vegetarian by using vegan sausage and vegan bacon with vegetable broth. I cooked it in my insta pot. Added Spinach instead of Kale (just a preference) when it was done and the cream. Cooked 5 minutes more in insta pot.
This recipe turned out pretty great. I was a little cautious because I’ve never made soup before, but I was pleasantly suprised by how well it turned out! My family thought so too…the pot is already almost gone! I’m excited to try the recipe again and perfect it!!
So easy, so quick and oh so good!
yes very good I cut back on the pepper a little only half a can just the the right spicy. definitely will make again
I used organic chicken bone broth 4c. and added a little Better Than Bouillon for added flavor instead of water, organic smoked paprika and a heavy splash of UNOAKED chardonnay. I used organic kale from my garden but cooked it down longer. I used organic heavy whipping cream; amazing final product!
This is a great recipe. The only change I made was to use bulk sausage that I browned first, then added back near the end. A little grated Parmesan on top really finishes it off.
Sooo yummy
Flavor was really good. The sausage was over cooked… probably my problem…
Turns out great. I used ground Italian sausage, browned and well drained before adding. I also added thawed and drained frozen sweet corn (from last season- you know how good that is). I basically mixed up two recipes in my mind and thawed the corn by accident. I added it anyway- rebel.
Loved this soup. I keep kale in the freezer for times like this. I agree with some of the other reviews that said it needed to be spiced up a bit. So I added Italian seasoning and used hot Italian sausage because it was all I had in the fridge. I did not have the heavy cream either so I made a concoction of milk and plain yogurt as a substitute. Delicious. Very versatile recipe too. .
This was great thank you! Added more water and another bullion. Some oregano. And I don’t care for kale so used spinach. Will be making again.
I loved this soup! First attempt was great. I tweaked a few things after reading the reviews. I added more potatoes, a pint of half and half, 64 oz. of chicken broth (in place of bouillon cube.) 32 oz of water, regular bacon for the pancetta, and a package of sweet Italian sausage and a package of hot Italian sausage (without casings). The seasonings I added were garlic powder, salt, pepper and Italian seasoning. My family loved it! I will definitely be making this again!
Love it! I used chicken broth instead of water, added huillín and more potatoes. Delicious on 2nd day!
I used bacon instead of the pancetta. Tested my blood sugar 2 to 3 hours after the meal and it was excellent. Great diabetic meal!
I will try the soup again, but I will not bake the Italian sausage. At 300° and 20 minutes later It was still under cooked. Next time I will fry the sausage in a skillet, it took longer than expected but overall it was Very good.
I made this tonight and the only change I made is using chicken broth and used 6 slices of crumbled bacon! I also added a little more minced garlic and served with grated Parmesan cheese. Great soup with a grilled cheese sandwich. Will definitely put in my soup rotation!
Absolutely delicious!! I didn’t have kale or any greens, but I did use mushrooms and peas instead… worked like a charm, and so easy too! Oh and I just pan cooked the sausage, which for me was easier than baking them. I’ll definitely make this again.
I didn’t have sausage links so instead I used ground sage sausage. I followed the rest of the instructions. The soup was outstanding. I will definitely be making this again.