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Sherri's Sausage, Potato & Kale Soup


1/3 lb slab of pancetta – diced
1 lb grd Italian sausage
1 medium yellow onion
8 cloves garlic – minced
6 medium red potatoes – sliced
1 bunch Kale (about 4-5 stocks) – chopped
2 – 32 oz cartons of organic chicken stock
½ - ¾ of a pint heavy whipping cream
Fresh ground pepper to taste
Salt to taste
2-3 tsp Olive oil


In a Dutch over or heavy cast iron pot, heat 1 Tsp of Olive oil. Brown the pancetta until crispy. Remove and drain on a paper towel. Add Italian sausage and cook until no longer pink. Remove and drain on a paper towel. Add onion and garlic, cook until softened and translucent. Add the pancetta and sausage back into the pot. Add Kale, red potatoes, chicken stock. Bring to a boil. Add cream and stir into soup. Reduce heat to a low boil/simmer. Let cook for about 30-45 minutes or until potatoes are tender. When ready to serve, sprinkle grated or shredded Parmesan cheese on top and enjoy!

I serve the soup with a big slice of crusty bread that has been buttered and sprinkled with ‘house seasoning’ and then toasted in a cast iron skillet.

House Seasoning Recipe:

1 cup Kosher salt
¼ cup ground black pepper
¼ cup garlic powder

Mix all ingredients together. Place in a sealed container for up to 6 months.

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Nutritional Information
Per Serving

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