29 October 2012

chicken sausage, kale and potato soup

I made this soup the other night and it was so, so good.
It's a healthier version of Zuppa Toscana from the Olive Garden
and it's a snap to put together.

Here's how it goes:
1 package italian chicken sausage, sliced
6 small red potatoes, chopped
1 bunch of kale, chopped
1 yellow onion, thinly sliced
4 cups low sodium chicken broth
1 cup milk
2 teaspoons red pepper flakes (optional)
salt and pepper
olive oil

Use a teaspoon or two of olive oil to sauté your onion until it's al dente. 
Add in potatoes, chicken broth, salt and pepper.
Bring to a boil, reduce to a simmer for about 20 minutes, until potatoes are soft.
Add in kale, chicken, milk and red pepper flakes.
Simmer for 15 minutes.

Test it, check if it needs a bit more salt.
Serve and enjoy!

This makes four hearty servings - you really don't need much else.
But I don't think anyone would object to some crusty warm bread by its side.

Trust me when I say this was super good:
I am making it again tonight.
Eat up!


  1. we have gobs of kale in the garden. we use most of it on apple kale juicers and the rest in other meals, but this soup looks really tasty! thanks for the recipe!!

  2. looks so yummy!
    putting this on my list of soups to make this fall.

  3. That looks so good!! Thanks for sharing!

  4. Oh my, I love this soup & your recipe seems simple! Hopefully it's simple enough so that even I don't mess it up..haha!

  5. So yummy!! Love soups during fall! xo Heather

  6. yum! This looks delish. I love kale in soup!

  7. oh yum! now i want cooler weather so i feel like i need soup. i haven't tried kale but definitely would love to try this recipe to get my first taste of kale

  8. making this right now!! woot!!!!