Copycat Italian Sausage and Kale Soup
Copycat Italian Sausage and Kale Soup is one of my family’s favorite soup dishes. There is a wonderful neighborhood coffee shop that my family and I love. What makes them even more awesome is not only do they have breakfast but they have a nice little selection of sandwiches and soups {and wine too in afternoon!}
My daughter gets on a soup streak and shares each time she went and what kind of soup she had and raved about how good it was. One day I needed to grab us lunch and thought well this is my chance to try the soups. I ordered the Italian Sausage. OMG- it was perfect! Sausage-y {is that a word?} and creamy.
Keeping it Dairy Free
Soup is something I enjoy but I must admit I overlook it sometimes. I think because besides Pho or Tortilla Soup, some of the other soups I enjoy are cream based.
I became determined to create my own version and here’s what I came up with:
First off I wanted to keep it dairy free. I wasn’t sure which plant based milk to go with. After reflecting on some vegan dishes I have had recently, I decided to go with cashew milk. I figured it would give me the creaminess I’m looking for.
After making this recipe a few times, any type of plant based milk will work!
Suggested Sides
Beside every pretty bowl of tasty soup is her hunk of a breadstick! LOL (yup this is my quote) Fresh bake up some bread and get to dunking! If you would like to make this a little more heartier, you can add cooked rice to it as well.
Let’s Make Copycat Italian Sausage and Kale Soup!
Want to make more healthy, dairy free and delicious soups? Check out Red Shrimp and Corn Chowder and also my Italian Beef Soup !
Copycat Italian Sausage and Kale Soup
Equipment
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 pound italian sausage casing removed
- 1 large white onion medium diced
- 2 medium potatoes peeled, medium diced
- 2 cups kale washed and chopped
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1/2 teaspoon red pepper flakes
- salt to taste
- pepper to taste
- 32 ounces beef broth
- 30 ounces chicken broth 2 cans
- 3/4 cup cashew milk
- 2-3 tablespoons corn starch plus 1 tablespoon water
Instructions
- In a dutch oven pot, add the olive oil and let it heat up on low.
- Add the sausage and cook for about 5 minutes.
- Add the spices and onion and continue to cook. Add the kale and stir into meat mixture.
- Add the potatoes and let cook for about 2 minutes. Add the broths and put the lid on the pan and let cook for about 20 min on low.
- After the 20 min, remove the lid and continue to cook for another 10 minutes. Add the cashew milk and whisk in the corn starch. Season with salt and pepper as needed.
- Enjoy!
