Monday, December 22, 2014

Freezer Meal: Sausage and Potato Soup with Kale

If you haven't noticed by now, I have loved every recipe that I've tried from Skinny Taste, and this one was no different!

As usual, I had to make my own little changes to the recipe. I do this mostly because I like to take short cuts any chance I get when making meals. I also have a hard time measuring things when I make meals because I like to just throw it all together, but none of us are perfect, are we?

Yesterday afternoon, I began searching for a new soup recipe to try with a clear broth, lots of veggies and good flavor. When I found this recipe from Skinny Taste, my husband and I immediately went grocery shopping so we could make it. This soup was absolutely what I needed. All that was missing was a slice of french baguette for dipping. (Noted for next time!)

We had a cup of soup each for dinner and froze the rest for us to enjoy after our baby comes. I think I'll be thanking myself later for this smart move!

Sausage and Potato Soup with Kale


1 lb. pork sausage
1 bundle kale (or 8 cups)
1 tsp. olive oil
1 onion, chopped
8 oz. baby carrots, chopped (or 2 medium carrots)
4 tbsp. minced garlic (or 4 cloves)
8 cups fat-free reduced sodium chicken broth
2 cups water
5 small red potatoes, diced
dash of pepper


In a large soup pot, cook sausage until browned, remove from pot, let cool. Crumble or slice.

Add oil, onions and carrots to pot. Cook on medium heat until onions are translucent. Add garlic, cook for 1 minute more.

Add broth, potatoes, water and pepper. Bring to boil for 5 minutes. Add cooked sausage and kale. Bring to a simmer, let cook until kale is wilted and potatoes are soft. About 10 minutes.

This soup tasted similar to a recipe I make as a copy cat for Olive Garden's Zuppa Toscana. The only thing it's really missing is a little bit of crumbled bacon and 1/3 cup of half and half.

Feel free to add those ingredients if you want it to taste similar to Zuppa Toscana! I'm sure it would be just as delicious.

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