This recipe became “spicy” sausage, potato, and kale soup simply because I had a heavy hand on the heat! I bought spicy Italian sausage to give some extra kick, and then added a little too much sriracha sauce and red pepper. Oops! It tastes great, but if you’re a whimp when it comes to spice, I suggest toning it down! (use regular sausage, don’t add the sriracha, and lessen or cut the red pepper flakes)
Apparently this is just like the Olive Garden’s Zuppa Toscana soup, which I’ve never tried but definitely would like to taste. I wasn’t sure about the combo of ingredients ahead of time, but the flavors and creaminess of the soup really works well together. This is a perfect soup for heating you up during the current chilly weather – enjoy!
Spicy Sausage, Potato, and Kale Soup
1 lb spicy Italian sausage
1/2 bunch kale, washed and cut into small pieces
6 red potatoes, sliced thin
1/2 onion, diced
1/2 tsp red pepper flakes
1 cup low-sodium chicken broth
1 cup milk
2 cups half and half
Dash of sriracha sauce
1/2 tsp dried oregano
Splash of heavy cream (optional)
Dash of salt and pepper
Wash and cut the kale and set aside. Wash and thinly slice the potatoes. In a medium pot, boil them until tender. Drain and set aside.
Brown the italian sausage in a large pot and drain the fat. Add the red pepper flakes, oregano, sriracha sauce, broth, milk, and half and half. Simmer for 20 minutes. Taste and adjust seasonings as needed. Add the potatoes, heavy cream if desired, and the kale. Simmer for another 15 minutes and serve hot.
Source: Slightly adapted from The Pioneer Woman