My boyfriend loves this Tuscan sausage soup 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.
Almost Tuscan Sausage and Kale Soup
My boyfriend loves this Tuscan sausage soup 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
- ½ teaspoon chopped fresh basil
- ¼ teaspoon smoked paprika Optional
- 6 cups low-sodium chicken broth
- 4 cups chopped kale
- 15 ounce can cannellini beans drained and rinsed
- 1 cup peeled and chopped yellow potatoes or more to taste
Instructions
- 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
Cook’s Note
To speed up 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 for 10 more minutes once I mix in the potatoes with everything else. But if you have the patience, it’s worth cooking 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.
