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+ servings
A bowl of Tuscand Potato and Sausage stew served with a sprinkle of parmesan cheese

Sausage & Potato Soup with Kale

Course: Mains
Cuisine: Italian
Keyword: harvest stew, kale, potato, sausage
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Marta Rivera
See notes for an easy slow-cooker method. Alternate flavors by using beef or turkey sausage. 
Print Recipe

Ingredients

  • 1-1 1/4 pound Polish sausage, sliced 1/2" thick
  • 2 large (about 1 1/2 pounds) russet potatoes, cleaned
  • 1 tablesoon extra virgin olive oil
  • 4 slices bacon, chopped
  • 1 large white onion, peeled and sliced
  • 3 cloves garlic, peeled and chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon black pepper
  • 8 cups chicken stock
  • 6 ounces (about 10 cups) kale, cleaned and trimmed, leaves cut into 1" pieces

To Serve

  • shredded asiago or parmesan cheese
  • sliced crusty bread

Instructions

  • OPTIONAL (if you choose not to broil the sausage, skip to the next step): Arrange the sausage on a foil-lined sheet pan and broil, on low, for 3 minutes on each side, or until the sausage is slightly charred on the edges. 
    Remove the sausage from the oven and set aside. 
  • Cut the potato into quarters (lengthwise), then slice each quarter into slices 1/2" thick. Set aside. 
  • Heat the olive oil and bacon slices in a 6-quart dutch oven over medium-high heat. Use a wooden spoon to break up the bacon pieces as they cook.
  • Add the onions and garlic to the bacon in the pot and cook the veggies until they appear glossy and translucent, about 3-4 minutes.
  • Stir in the potatoes, salt, sage, and pepper. Pour in the chicken stock, and use your wooden spoon to scrape any browned bits from the bottom of the pot. 
  • Bring the liquid to a boil, then reduce the heat to medium-low. Cover the pot and allow the stew to simmer for 10 minutes.
  • After 10 minutes, add the sausage and kale to the pot. Cover and allow the stew to simmer for another 10 minutes, or until the potatoes are fork-tender and the kale has wilted. 
  • Spoon the hot stew into individual bowls and top with a generous amount of the shredded cheese and slice of artisan bread. 

Notes

Slow Cooker Method:
Add all of the ingredients, except for the kale, to the slow cooker. Stir, then cover and cook on low for 8 hours. Ten minutes prior to serving, add the kale and allow it to wilt.
Store leftovers in the refrigerator in an air-tight container for 3 days. Freeze any remaining leftovers for 6 months in a freezer storage bag. Thaw for 24 hours under refrigeration before reheating in the microwave or on the stovetop.