Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage
A vegetarian version of Olive Garden's Zuppa Toscana - tender sliced potatoes, kale, and fennel seeds swim in a creamy broth for a soup that's both comforting and satisfying. Just add sausage to the meat-eaters' batch!
Yield: 4-6
Ingredients
2teaspoonsolive oil
1medium yellow oniondiced
1stalk celerydiced (about 1/3 cup)
1 1/2teaspoonsfennel seeds
2medium cloves garlicminced
1/2teaspoondried thyme
1/2teaspoonkosher salt
6cupslow-sodium vegetable broth
1poundYukon gold potatoessliced
1poundred potatoessliced
1/2bunch kalecut into ribbons (about 4 cups)
1/2cupheavy whipping cream
Additional salt and pepper to taste
If adding sausage to half:
1/2poundhot Italian sausage links or chicken sausage linkssliced
Instructions
Add olive oil to a large soup pot over medium heat. Add the onion, celery, and fennel seed. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
Add the garlic, salt, and thyme, and cook, stirring, for another minute.
Add the vegetable broth and potatoes. Increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Stir in the kale and the heavy whipping cream and let simmer, uncovered, for another 10 minutes until the kale is tender. Taste and add additional salt and pepper if desired.
Meanwhile, if adding sausage to half, set a medium pot over medium heat. Splash with a touch of olive oil and brown the sausage. Once the sausage has browned, transfer 3 cups of the soup to the pot with the sausage. Stir gently and simmer for another minute or two.