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This recipe is perfect for the family during the cold season. It’s rich and creamy, the crumbled sausage is hearty, and the kale gives a bit of color and diversity to the soup. This recipe is similar to the Italian chain favorite, ‘Zupa Toscana’ but ours has a twist. We really enjoy this recipe with the addition of fresh lemon juice as it cuts the fat and gives a bit of lemony essence that makes you keep spooning for more.

A few notes before we dive in. When preparing the sausage and produce, crumble the sausage into chunky bite size pieces. Too small and it disappears, and you don’t want it too big for your spoon. Same with the kale and potatoes - we recommend chopping into delectable bite-size chunky pieces. This recipe only takes about 15 minutes to prep and approximately 50 minutes on the stove - and the stove time is just simmering time so it doesn’t need your full attention.

Creamy Sausage and Potato Soup Recipe

Prep time: 15 minutes | Cook time: 50 minutes | Serves 4-6

Ingredients:

• 1 lb Italian sausage, crumbled into large chunks

• 1 cup heavy cream

• 4 cups stock (any)

• 2 cups water

• 1 lemon, juiced

• 3 cloves of garlic, diced

• 4 red potatoes, cubed

• 1 bunch kale, chopped (about 2 cups)

• 1 onion, diced

• 1 tsp salt

• 1 tsp pepper

• 1 tsp oregano

• butter/oil (to saute the onions)

How to Make Creamy Sausage and Potato Soup:

1. In a stock pot over medium heat, saute the onion until translucent. Approximately 5 minutes.

2. Add the garlic and stir.

3. Crumble sausage in to small chunks and brown.

4. Add the salt, pepper and oregano to the sausage.

5. Add the lemon juice, stock, water and potatoes. Stir, and bring to a simmer. Cook for 40 minutes, or until potatoes can be pierced with a fork.

6. Incorporate the kale and heavy cream. Cover with a lid and let cook for an additional 3-5 minutes.

7. Enjoy!

And that’s it! We hope you enjoyed this recipe. Any questions or suggestions leave us a comment!

Happy Cooking,

Beth & Lucas