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A bowl of Tuscand Potato and Sausage stew served with a sprinkle of parmesan cheese
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Sausage & Potato Soup with Kale

See notes for an easy slow-cooker method. Alternate flavors by using beef or turkey sausage. 
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

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.