Ingredients35 m servings 653 cals
- In soup pot, crumble and brown sausage with olive oil over medium heat. Add onions and saute for 3-4 minutes longer. Add salt, peppers, broth, chicken pieces, potatoes and parsley. Bring to boil and immediately turn down to simmer. Simmer for 10 minutes add kale. Cover and simmer for an additional 10 minutes. Refrigerate leftovers.
Per Serving: 653 calories; 38.5 g fat; 35.2 g carbohydrates; 37.3 g protein; 67 mg cholesterol; 3073 mg sodium. Full nutrition
ReviewsRead all reviews 19
Really good. I used regular store-brand mild Italian sausage, skipped the chicken, and diced my own potatoes. I also used regular chicken broth. I mashed up some of the potatoes to make the soup...
Had a package of Italian sausage and was looking for something different to do with it. This soup was the perfect solution. Everyone really enjoyed the soup. Instead of pre diced potatoes I u...
Followed as close as I could without buying tons of prepackaged food. I left out the chicken, it doesn't really need it. I bought Mild Italian Pork sausage and took the casings off. I peeled ...
I've been making this soup for 5 years! My husband and I LOVE, love, LOVE it! I always double the recipe to share with family and friends. It's a hit...known as "THAT SOUP"! The ONLY changes I...
Sensational!! This soup is just fantastic. I know people get annoyed when we highly rate recipes and then mention all the changes we make, but I thought two meats in the soup was a little much...
We loves this soup - I did use homemade stock and diced my own potatoes.
I used mild Italian sausage, didn't add pepper, salt or chicken and we all loved it! My hard-to-please husband and 2 year old included (though he wouldn't eat the kale).
This was very tasty. The zuppa toscana soup at Olive Garden is my all time favorite so I was more than excited to try this one out. I took the advice of another recipe and added bacon and garlic...