Best 4 Creamy Potato Kale Soup With Fennel Seed Optional Sausage Recipes

Indulge in a symphony of flavors with our creamy potato kale soup, a culinary masterpiece that harmonizes earthy kale, tender potatoes, and aromatic fennel seeds in a velvety broth. This delectable soup is a symphony of textures, colors, and flavors, offering a comforting warmth that nourishes the body and soul. Whether you prefer a classic vegetarian version or a hearty rendition with savory sausage, this recipe caters to all palates. The optional addition of fennel seeds adds a subtle anise flavor, elevating the soup to a gourmet experience. So, gather your ingredients and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

CREAMY POTATO-KALE SOUP WITH FENNEL SEED & OPTIONAL SAUSAGE

Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage image

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!

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 medium yellow onion (diced)
1 stalk celery (diced (about 1/3 cup))
1 1/2 teaspoons fennel seeds
2 medium cloves garlic (minced)
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
6 cups low-sodium vegetable broth
1 pound Yukon gold potatoes (sliced)
1 pound red potatoes (sliced)
1/2 bunch kale (cut into ribbons (about 4 cups))
1/2 cup heavy whipping cream
Additional salt and pepper to taste
1/2 pound hot Italian sausage links or chicken sausage links (sliced)

Steps:

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.
Serve.

SAUSAGE, POTATO AND KALE SOUP

Sausage, Potato and Kale Soup image

A lovely soup full of flavor and vitamins.

Provided by Dianna Jacobs-Fresh

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 pound bulk Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1 onion, chopped
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or more to taste
½ teaspoon ground black pepper
2 cups torn kale leaves (bite-size pieces)

Steps:

Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.4 g, Cholesterol 49.5 mg, Fat 18 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 9.1 g, Sodium 390.9 mg, Sugar 3.4 g

ITALIAN SAUSAGE AND FENNEL SOUP

Italian Sausage and Fennel Soup image

Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don't allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It's hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. -Suzanne Clark, Fort Dodge, IA

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
1 package (12 ounces) fully cooked Italian or spicy chicken sausage links, halved and sliced 3/4 inch thick
1 medium fennel bulb, cut into 3/4-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch slices
1 medium onion, coarsely chopped
3 garlic cloves, thinly sliced
3/4 pound red potatoes (about 3 medium), cut into 3/4-inch cubes
1 can (15 ounces) cannellini beans, rinsed and drained
1 carton (32 ounces) chicken broth
4 cups water
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

POTATO, SAUSAGE & KALE SOUP

Potato, Sausage & Kale Soup image

I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. -Michelle Babbie, Malone, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 pound bulk pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk
1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water

Steps:

In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts : Calories 504 calories, Fat 38g fat (20g saturated fat), Cholesterol 128mg cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 15g protein.

Tips:

For a creamy and flavorful soup, use high-quality chicken broth and full-fat milk or cream.
If you don't have fennel seed, you can substitute with a pinch of anise or caraway seeds.
To make the soup more hearty, add some cooked sausage or bacon.
If you want a thicker soup, blend some of the potatoes and kale before adding them back to the pot.
Serve the soup with a sprinkle of grated Parmesan cheese, croutons, or a drizzle of olive oil.

Conclusion:

Creamy potato kale soup is a delicious and satisfying meal that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. With its creamy texture, flavorful broth, and hearty vegetables, this soup is sure to be a hit with everyone at the table.