Sausage, Potato, & Kale Soup
A hearty, Zuppa-inspired Dutch oven meal.
Family Size
·
1 Hour
Family Size
1 Hour
Ingredients
2 lbs ground sausage 4–5 large potatoes, diced Mirepoix 4 cups chicken broth Kale, chopped ¼ cup heavy cream 2 tsp fresh sage Seasoning: 2 tsp oregano, 1 tsp thyme, 1 tsp Italian seasoning, ½ tsp Old Bay, ¼ tsp red pepper flakes
Notes
Soak diced potatoes in ice water before cooking to remove excess starch for a clearer broth.
Directions
Cook mirepoix in Dutch oven until browned. Add sausage and brown fully; drain excess fat if needed. Stir in seasonings and diced potatoes to coat. Add broth, bring to a boil, then cover and simmer until potatoes are tender. Stir in kale until wilted. Temper the heavy cream with a splash of hot broth, then stir into the soup. Finish with fresh sage and adjust seasoning to taste.
Lex’s Kitchen
