Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Start this potato soup recipe by caramelizing Italian sausage and it will taste like you spent much longer than 35 minutes simmering comfort food creation!

Source: Better Homes and Gardens

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Credit: Linda Pugliese/From Healthyish by Lindsay Maitland Hunt

Recipe Summary

prep:
35 mins
total:
35 mins
Servings:
6
Yield:
about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in an 8-quart stock pot or Dutch oven over medium-high. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook without stirring until brown on the bottom, 2 to 3 minutes. Using tongs, flip sausage pieces over and leave them until cooked through and golden brown, 2 to 3 minutes more.

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  • Transfer sausage to a plate lined with paper towels, leaving the fat and oil behind in the pan. Cover sausage with aluminum foil to keep in any moisture; set aside.

  • Return pot to medium and add onions, oregano, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add potatoes, stock, and, if desired, bay leaf. Cover and bring to boiling over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 8 to 10 minutes.

  • Stir in beans, kale, and reserved sausage. Cook until beans are heated through. Fish out bay leaf, stir in vinegar, and season with salt and pepper.

  • Serve with a pile of freshly grated cheese on top.

Nutrition Facts

457 calories; fat 18g; cholesterol 36mg; saturated fat 5g; carbohydrates 50g; mono fat 10g; poly fat 3g; insoluble fiber 9g; sugars 10g; protein 24g; vitamin a 10624.7IU; vitamin c 82.1mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 7.8mg; vitamin b6 0.9mg; folate 132.9mcg; vitamin b12 0.3mcg; sodium 1048mg; potassium 1429mg; calcium 254mg; iron 4.9mg.
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