Sausage Kale Potato Soup

My take on “Zupa Toscana” If you ever been to Olive Garden you know this soup speaks to your soul!

This is my version with a few twists!

I hope you enjoy!

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What you need

This recipe is perfect for 2-4 people, to feed more I would double the recipe

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  • Large Pot or Instant Pot

  • 1 - Package of Sweet Italian Sausage.

    (I use Shoprite Wholesome Pantry Brand. You can also use ground pork,

    if you can’t find Italian ground sausage. But the sweetness from the Sausage definitely plays a huge role in this soup)

  • Olive Oil

  • Fresh Parsley

  • 1 Large White Onion

  • 5 Fresh Garlic Cloves

  • 1/2 Bag of small Baby Bliss Potatoes (you can use any kind/color) You can also use 2 large regular potatoes, just be sure to slice into halves.

  • 2 - 32oz Containers of Chicken Broth

  • 2 Cups of Water

  • 1 Egg

  • 1 Tsp Plant Based Butter

  • 1/2 cup of Dairy Free Parmesan Cheese

    (I will post a picture below of the dairy free cheese that I LOVE!)

  • 1/2 cup of Dairy Free Milk (I usually use Cashew Milk!)

  • Pantry Spices (1/3 tsp Garlic Salt, 1/4 tsp Red Pepper Flakes, 1/4 tsp Onion Powder, 1/4 tsp Sea Salt, 1/4 tsp Black Pepper.)

  • 2 Cups of Chopped Kale

Are you Ready?

  1. First, let’s chop the onion into fine pieces.

  2. Next take 3 large garlic cloves & chop very fine. You can mix this with your onion.

  3. Take your other 2 cloves and cut in half. Keep them aside.

  4. Chop your parsley and put aside as well.

  5. Time to slice your potatoes! Slice into thin slivers (skin on) I usually use about 1/2 of a bag. Depending on the size of them you can totally add more!

    Ok so now there are two ways you can cook your soup, 1. Stovestop 2. Instant Pot. Since not everyone has the Instant Pot I will make this version Stovetop! If you do choose to use your Instant Pot do all the same steps as Stove Top, Start in Sauté Mode. Once everything is in the pot you will cook on Sealed Pressure Cook for 30 mins, After the 30 mins cook on Soup Setting for another 30 min.)

  6. In a large pot on the Stove drizzle some olive oil and start heat at Medium Heat (Start Instant Pot on Sauté Mode High, until your Sausage mix is cooked)

  7. Once the oil is hot pour in your Onion & Garlic Mix

  8. Stir until you see the onions starting to cook.

  9. Add in your Sweet Italian Ground Sausage.

  10. Mix together & brown your meat until cooked.

  11. Next add in all your spices & mix,

  12. Once your sausage is fully cooked, add in both containers of Chicken Broth & 2 Cups of Water

  13. Now add in your potatoes.

  14. Mix together keeping the heat still at Medium.

  15. Your soup should be coming to a nice soft boil!

  16. Grab half of your chopped parsley and add to the soup!

  17. Place lid on your pot and reduce your soup to a Low-Med Heat & Cook for 25 Mins.

  18. After 25 Mins stir soup & check to make sure your potatoes are nice & soft.

  19. Turn Heat to Low

  20. In a small bowl whisk together your Egg.

  21. Add in Parmesan cheese to your Egg mixture.

  22. Slowly pour your Egg mixture directly into soup stirring at the same time.

  23. Add your two saved Garlic Halves.

  24. Continue cooking on Low Heat with lid on for another 15 minutes.

  25. After the 15 mins. Stir soup and taste. Here I usually add a little more Salt & Pepper to taste liking!

  26. At last! Add in your 1/2 cup of Milk, 1 Tsp Butter, & the rest of your Fresh Parsley!

  27. Turn off Heat. Once your soup cools down a little add in your Chopped Kale!

  28. Serve in a bowl and finish with a little Parm cheese & Fresh Ground Pepper and Enjoy!

I hope you love this soup as much as we do! :)

Xo Jena

Jena Huynh