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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tuscan Sausage and Kale Soup Recipe

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This recipe for Tuscan Sausage and Kale Soup is from The Anderson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbls olive oil
1 onion chopped
2 cloves garlic, crushed
1 pinch red pepper flakes
1 pinch black pepper
1 lb hot Italian sausage, removed from casings and crumbled
1/4 tsp smoked paprika
4 cups low sodium chicken broth
2 cups chopped kale
1 can cannellini beans, drained and rinsed
2 cup peeled and chopped potatoes
1 cup milk or cream (I like to use evaporated milk)
Directions:
Directions:
Heat oil in a large stockpot over medium heat, add onion, garlic, red pepper flakes and black pepper. Cook until onion is translucent, 10-15 minutes. Stir in sausage and paprika, cook until sausage is browned and fully cooked, 5-10 minutes. Add chicken broth, kale, beans, and potatoes; lower heat to medium lox. Cover stockpot and simmer until potatoes are tender, 15-20 minutes. Stir in milk or cream.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep 10 min Cook 40 min

 

 

 

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