Most people don’t realize this but my husband is not a huge fan of soup with lots of broth. That being said, he was raving about this one and kept saying how delicious it was! This recipe is definitely a keeper. It’s very similar to zuppa toscana.
I highly recommend using a large dutch oven for this soup. Though other large pots will work too, I just prefer the even heat that the cast iron puts off! My favorite is this Lodge one that we received as a wedding present. Two and a half years and it’s still going strong! I’m sure with a couple tweaks to the recipe, you could even make this in an instant pot or ninja foodi too!
Soup Prep
The most prep you’ll have to do is washing, stemming and roughly chopping your kale and cubing your potatoes into 1/2 inch wedges. The rest of the recipe is using frozen and canned veggies like these chopped onions, for example. To stem your kale super easily, grab it in one hand by the thick end of the stem (as shown) and using your other hand, pull the leaves down and away. They should pop off super quickly! Set the kale aside for now because you’ll add it later on.
To start the soup, you’ll melt butter in your dutch oven and then add in your frozen onions, garlic, and ground sausage, cooking until the sausage is fully browned. Then, you’ll add in those red potatoes that you cubed, stirring well to combine everything and allow them to cook for 5 minutes. At this point, you’ll add in broth, seasonings, and bring it to a boil. You’ll then let it all simmer covered for 1 1/2 to 2 hours. Make sure to stir it occasionally though to make sure nothing sticks to the bottom.
After the soup has simmered and the potatoes are softened, you’ll mix in your remaining veggies and cream. It’ll look something like this deliciousness down below.
After adding the veggies and cream, simmer for an additional 30 minutes covered so that the kale has time to wilt, but make sure you stir frequently so that the cream doesn’t burn.
Lazy Sausage and Kale Soup
Equipment
- Dutch Oven
Ingredients
- 2 tbsp butter
- 1 bag frozen chopped onion Approximately 1/2 fresh yellow or white onion
- 1 tbsp pre-minced garlic Can also use fresh
- 1 lb ground Italian style sausage
- 1 1/2 lb baby red potatoes, cut into 1/2 inch wedges
- 1 tsp black pepper
- 1 tsp garlic salt
- 1 tbsp Italian seasoning
- 1 tsp Old Bay
- 1 1/2 tsp poultry seasoning
- 8 cups chicken stock
- 1 bunch kale, stemmed and roughly chopped
- 1 bag frozen diced peas and carrots
- 1 can corn, drained
- 2 cups heavy cream
Instructions
- In a large dutch oven (6 qt or larger), melt butter over med-hi heat.
- Add sausage, onion and garlic. Stir together and cook until the sausage is browned, approximately 5-7 minutes.
- Add potatoes, stirring to combine with sausage and onions. Cook for an additional 5 minutes, stirring frequently.
- Add broth and seasonings. Bring to a boil over high heat. Once boiling, reduce heat to med-lo. Cover and simmer for 1 1/2 – 2 hours, stirring occasionally. Make sure to check the seasonings as all of the flavors come together and adjust accordingly.
- After simmering, mix in remaining veggies and cream. Simmer an additional 30 minutes covered, stirring frequently to prevent the cream from burning. Serve!
Notes
- To make this in the instant pot, use the saute function for the beginning steps. After adding the broth and seasonings, pressure cook on high for 10 minutes. Allow to naturally release 20 minutes, then quick release remaining pressure. After releasing pressure, switch to the saute setting on medium heat and add remaining ingredients. Simmer for 30 minutes.
- You can replace the kale with a few cups of chopped spinach or other leafy greens.
- Feel free to add any frozen or canned veggies you have laying around!
That’s all there is! Let me know how you enjoy this recipe, and if you like it, feel free to check out my other recipes here.
I made this for my husband and I. He even ate the green leaves…hahaha….this is to die for…♥️
I’m so glad that you liked it! Thanks for the feedback!