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| Almost Tuscan Sausage and Kale Soup |
"My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato."
Ingredients :
- 1 tablespoon olive oil, or as needed
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 pinch red pepper flakes, or to taste
- 1 pinch ground black pepper, or to taste
- 1 pound bulk hot Italian sausage, removed from casings and crumbled
- 1/2 teaspoon chopped fresh basil
- 1/4 teaspoon smoked paprika (optional)
- 6 cups low-sodium chicken broth
- 4 cups chopped kale
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup peeled and chopped yellow potatoes, or more to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 45M |
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- Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
- Mix sausage, basil, and paprika together in a bowl.
- Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.
Notes :
- To speed cooking time, I usually steam the potatoes while I'm heating the oil and cooking the sausage. That way, I only have to heat the soup 10 more minutes once I mix in the potatoes with everything else. But if you have the patience it's worth it to cook the potatoes the slow way. Also, I love spices so I usually toss in a bit of cumin to cook with the onion and garlic.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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