Sausage and Kale Fall Soup

Few things say comfort like a steaming bowl of hearty soup on a crisp fall day. This Sausage and Kale Fall Soup is a cozy, flavorful meal that brings the spirit of Olive Garden’s Zuppa Toscana into your own kitchen—minus the pork and alcohol. Creamy potatoes, savory sausage, tender kale, and just the right amount of spice come together in a dish that warms you from the inside out.

This version is wholesome and flexible—made with pork-free sausage options and dairy-free substitutions if desired. It’s perfect for weeknight dinners, autumn gatherings, or meal prep you’ll look forward to eating all week.

Why You’ll Love This Soup

• 🥔 Creamy and hearty, but not heavy

• 🌿 No pork, no alcohol, no bacon—great for various dietary needs

• 🐓 Can be made with chicken or turkey sausage

• 🥬 Nutrient-dense with kale and potatoes

• ⏱️ One-pot, 45-minute meal

• 🍽️ Meal prep and freezer-friendly

• 💛 Inspired by a restaurant favorite—reimagined at home

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🛒 Ingredients

🔸 Main Ingredients:

• 1 tablespoon olive oil

• 1 lb pork-free sausage (e.g. chicken, turkey, or plant-based), sliced or crumbled

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 4–5 small to medium Yukon Gold potatoes, diced (about 4 cups)

• 6 cups low-sodium chicken broth or vegetable broth

• 1 teaspoon Italian seasoning

• ¼ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 1 bunch curly kale, stems removed and chopped

• ¾ cup unsweetened oat milk, coconut milk, or dairy cream (based on preference)

🔸 Optional Garnishes:

• Fresh parsley or chives

• Grated dairy-free or traditional parmesan (optional)

• Crusty bread, rolls, or garlic toast

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🥘 How to Make Sausage and Kale Fall Soup

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🔪 Step 1: Brown the Sausage

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add sausage (crumbled or sliced) and sauté until browned and cooked through (about 6–8 minutes).

3. Remove sausage with a slotted spoon and set aside. Leave any browned bits in the pot—they add flavor!

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🧅 Step 2: Sauté the Aromatics

1. In the same pot, add diced onion. Sauté 4–5 minutes until translucent.

2. Add minced garlic and sauté for another 30 seconds.

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🥔 Step 3: Simmer the Soup Base

1. Add potatoes to the pot, followed by chicken or vegetable broth.

2. Stir in Italian seasoning, red pepper flakes (if using), and season with salt and pepper.

3. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until potatoes are fork-tender.

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🥬 Step 4: Add Kale and Cream

1. Stir in the chopped kale and cooked sausage.

2. Simmer uncovered for another 5–8 minutes, or until kale is tender but still vibrant green.

3. Lower heat and stir in your milk or cream of choice.

4. Adjust seasoning to taste and heat gently—do not boil.

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🥣 Step 5: Serve and Enjoy

Ladle soup into bowls. Garnish with fresh herbs and (optional) dairy-free or regular parmesan. Serve with crusty bread or a warm roll for dipping.

🥖 Craving more comfort? Serve with a slice of warm rosemary focaccia or a vegan garlic roll.

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🍽️ Serving Suggestions

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🧊 Storage & Freezer Tips

This soup is even better the next day and makes a perfect batch meal!

• Refrigerate: Store in an airtight container for up to 4–5 days.

• Freeze: Cool completely, then freeze in individual containers for up to 3 months.

• Reheat: Warm on the stovetop over low heat or microwave in 1-minute intervals, stirring frequently.

⚠️ If using non-dairy milk, oat milk freezes best. Coconut milk may separate slightly but re-blends when reheated.

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🔁 Variations & Substitutions

🐓 Use Chicken or Turkey Sausage

Choose a nitrate-free, uncured poultry sausage for a lighter, no-pork option.

🌱 Make It Vegetarian or Vegan

Use plant-based sausage and vegetable broth. Oat milk or cashew cream works beautifully for the creamy base.

🥔 Swap the Potatoes

Try sweet potatoes or butternut squash for a fall-inspired twist.

🌾 Gluten-Free?

Ensure your sausage and broth are certified gluten-free.

🧄 More Flavor?

Add 1 tablespoon of tomato paste with the garlic for umami depth or stir in a spoon of nutritional yeast for cheesy notes.

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🧠 Nutritional Snapshot (Per Serving Estimate)

• Calories: ~320

• Protein: 16g

• Carbs: 25g

• Fiber: 4g

• Fat: 18g

Values vary based on sausage and cream used.

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❓ Frequently Asked Questions (FAQs)

🔹 Can I use canned potatoes?

Fresh potatoes are preferred for texture, but canned can work in a pinch—just reduce simmering time.

🔹 Is this soup spicy?

It has a subtle kick from red pepper flakes. Omit for a mild version or double for heat lovers.

🔹 Can I make this in a slow cooker?

Yes! Brown the sausage and onions first, then add everything (except milk/cream and kale) to the slow cooker. Cook on LOW 6–8 hours or HIGH 3–4 hours. Add kale and cream in the last 30 minutes.

🔹 Can I freeze this with the cream added?

Yes, but some non-dairy milks (like almond) may separate. Oat milk or cashew cream holds up better.

🔹 Is this like Olive Garden’s Zuppa Toscana?

It’s inspired by it! This version skips the bacon and pork, offers healthier options, and can be made dairy-free.

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💬 Reader Tips & Reviews

🥬 Marina from Wisconsin: “I used spicy chicken sausage and oat milk—absolutely delicious and still creamy!”

🍠 Rob from New York: “Tried it with sweet potatoes. So comforting and perfect for meal prep.”

🌿 Talia from Oregon: “Vegan version with Beyond Sausage and cashew cream—my whole family loved it!”

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🥰 Final Thoughts

This Sausage and Kale Fall Soup is everything a cozy seasonal dish should be: hearty, creamy, nourishing, and loaded with flavor. It’s a versatile recipe that honors the classic Zuppa Toscana but makes room for your health-conscious, dietary-preference-friendly adaptations.

Whether you’re cooking for your family, prepping lunches for the week, or craving something warm after a chilly walk—this soup is sure to satisfy.