Rich Italian Sausage and Potato Soup Recipe - Allrecipes.com
Rich Italian Sausage and Potato Soup Recipe
  • READY IN ABOUT hrs

Rich Italian Sausage and Potato Soup

Recipe by  

"This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
  3. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2005

I've always loved the zuppa toscana soup at the Olive Garden, this was similar but this was better. I used ground sausage which made it even easier, and it turned out wonderful. The whole family loved it even my 3 yr old. This is definetly one of my favorites!!

 
Most Helpful Critical Review
Feb 08, 2011

This was really bland if you follow the recipe exactly. I had to try this recipe a 2nd time to see if I could get closer Olive Garden's version. Second time around was MUCH better but that was because I doubled the quantity of onion and at least tripled the garlic.

 
May 28, 2005

I changed it a little, but only to make it easier. It tasted the same. I used 1 (32 oz) box of chicken broth, and I used 1 bag of little potatoes cut in half. My 6 kids, ages 7,11,16,18,21, and 23 ALL loved it and my husband told me it was the best soup he's had in his life. This is the same husband who loves my corn chowder, my split pea soup with ham, and my ham and cheddar cheese soup. My own soups are all good and usually get me compliments and requests for my recipes, but I must admit this soup is better than any of mine.

 
Feb 06, 2007

I really enjoyed this soup. It takes almost like Olive Garden's zuppa toscana soup. I decided to use 3 cans of chicken broth and used about a cup of heavy cream. I also added more potatoes & it was great. I thought the soup had a really good flavor. Nothing lacking for me!!!

 
Sep 20, 2003

My girlfriend was visiting for the weekend and made this soup for the two of us. We visited the local Italian deli which set us up with some great sausage and pancetta bacon. I can't judge how easy or hard the soup was to make, but our only regret was that we hadn't made a double batch. A tasty treat!

 
Jan 20, 2007

I didn't change a thing about this recipe! It was wonderful. I think you really have to use Kale because it hold up well in the heat. Perfect recipe

 
Aug 28, 2008

This is good - I really loved the kale in it. I used regular bacon because thats what I had. I found the soup a bit bland and not as thick as I would have liked. Added lots of salt and pepper, some fresh parsley, red pepper, and basil. Next time, I'll try pureeing half of the soup while it's at the potato stage to thicken it. My husbad and sons loved it, so it looks like there will be a next time. Thanks!

 
May 20, 2007

I really love the Olive Garden version of this soup, and I have to agree with the reviewers who said that this version lacks something. I added extra potatoes and then added some basil and black pepper to kick it up, but it still needs something more. I used regular Italian sausage, and using hot/spicy sausage might do the trick, so I'll try that next time. It's a great recipe to start with though and is very satisfying.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 689 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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