Its oh so comforting.

Simply Recipes / Mihaela Kozaric Sebrek

We are an Olive Garden family through and through.

Its probably a good thing we dont live close to one or we might eat there every single week.

Overhead shot of two bowls with a cream based soup with beans, sausage, kale and potatoes

Simply Recipes / Mihaela Kozaric Sebrek

While my kids tend to get pasta or pizza, I love the soup and salad combo.

Simple Tweaks

This is a very flexible soup; you should feel free to substitute as needed.

Here are some suggestions:

Optional Upgrade

This Zuppa Toscana is especially delicious with crusty bread.

Overhead shot of a bowl with a cream based soup with beans, sausage, kale and potatoes

Simply Recipes / Mihaela Kozaric Sebrek

Ive been eating bowlfuls topped with a handful of everything croutons.

To make them, preheat the oven to 400F and line a baking sheet with parchment paper.

Spread out and bake until browned, stirring halfway, 10 to 15 minutes.

Side angle view of two bowls with a cream based soup with beans, sausage, kale and potatoes, and two green water glasses

Simply Recipes / Mihaela Kozaric Sebrek

As the sausage browns, use a sturdy spatula to break up the sausage into bite-sized pieces.

Continue until the sausage is cooked through, about 6 minutes.

Add the flour and cook, stirring constantly, until it thoroughly coats the vegetables, 1 minute.

Slowly stir in the chicken stock and bring to a simmer, scraping the bottom of the pot.

Add the potatoes and white beans.

Add the kale and simmer just until tender, 4 to 5 minutes.

Remove from the heat and wait until the soup stops simmering.

Stir in the half-and-half or cream.

Add the sausage back to soup and taste, seasoning with salt and pepper as needed.

This soup keeps well for 5 days in the fridge.

Reheat it in the microwave, covered, or on the stovetop on low heat until its steaming hot.

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