This is another of our favorite foods that friends brought us with them during the “food train” they put together shortly after our son was born. My friend Michelle delivered this creamy sausage and kale soup with a loaf of bread one evening and it was all devoured quickly.
This is a great food idea if you’re looking for a super filling and soothing soup recipe. I’ll also share a few tweaks I make when I want to make a vegetarian version – it’s easy!
One thing I love about this soup is the juxtaposition of the creamy base alongside chewy kale and soft (but chunky) potatoes. Perhaps this creamy sausage and kale soup would qualify as a stew; or at least could easily become one.
When I asked Michelle about the recipe, she let me know that she used the Zuppa Toscana copycat recipe here. I made a few small adjustments to it. The main thing is that I don’t use bacon as I don’t think it’s necessary and it just adds more fat (which this soup already has plenty of, ha).
To make this soup vegetarian, you only need to replace the recipe below twice. First swap the sausage for your favorite vegetarian version. I like Morning Star breakfast sausage (a mix of original and spicy if you have both options) and Impossible ground beef. But any vegetarian sausage you like will work just fine.
And the second is to swap the chicken broth for vegetable broth. Simple! And if you’re curious, here is a link to the pan I used. It’s my all time favorite.
And if you’re looking for more calming soup recipes, check out these:
I love making soup as soon as the weather turns cold – that’s the best. And that’s good. Enjoy! xx. Emma
Creamy sausage and kale soup
A super easy recipe for sausage and kale soup.
-
1
Shallot
finely chopped -
4th
Cloves
garlic
chopped -
2
teaspoon
olive oil -
12th
Ounces
hot dog -
8th
Ounces
potatoes
baby dutch yellow preferred -
1
tablespoon
flour
General purpose -
⅛
teaspoon
Cayenne -
¼
teaspoon
red pepper flakes -
32
Ounces
chicken broth -
1
Cup
cream
heavy -
2
cups
Kale
Veins removed, chopped - salt and pepper
-
Prepare the ingredients by finely chopping the shallot, chopping the garlic and washing and cutting the potatoes into bite-sized pieces.
-
In a large saucepan, heat the olive oil over medium heat. Add shallots and garlic and fry for 2 minutes.
-
Add the sausage and cook until browned. Use a wooden spoon to break any pieces as you cook.
-
Add the potatoes and sprinkle with flour, cayenne pepper and paprika flakes.
-
Pour the chicken broth into the saucepan and cover with a lid. Cook for 12-16 minutes, until the potatoes are tender enough that you can mash them with a wooden spoon.
-
Add the cream and season well with salt and pepper.
-
Stir in the kale pieces for the last 5 minutes of cooking. Serve hot.
To make this soup vegetarian, simply swap the sausage for your favorite vegetarian sausage (you’ll probably need to shorten the cooking time for this ingredient as well) and swap the chicken broth for vegetable broth.
Baby Dutch yellow potatoes are preferred for this recipe. I like to leave the skins on. But if you’re using rust-red baked potatoes, you may want to peel them before you cut them into bite-sized pieces. But that’s up to you and your preferences.
This soup tastes best the day it is made, but leftovers can be stored in the refrigerator for at least a few days. Just keep in mind that the longer the kale sits in liquid, the texture will change.
Credits // Author and Photography: Emma Chapman
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