creamy kale and italian sausage soup
A take on the Zuppa Toscana soup from The Olive Garden.
Ingredients
- 1 tbsp oil
- 1 large onion chopped
- 2 celery stalks chopped
- 1 carrot shredded
- 4 cups chopped kale
- 2 links Italian sausage 12 oz, sliced
- ¼ tsp chili flakes
- 1 tsp fennel seeds
- 1 handful fresh basil or 1 tsp dried
- 1 handful fresh oregano or 1 tsp dried
- 6 cloves garlic minced
- 2 medium sized russet potatoes diced
- 1 can 798 ml diced tomatoes
- 1 tbsp chicken bouillon I like the Better Than Bouillon brand
- 10 cups water
- 1 can 370 ml evaporated milk
Instructions
- Heat the oil over medium low in a large soup pot.
- Add the chopped onions. Saute until soft.
- Add the celery, carrot, kale, italian sausage, chili flakes, fennel seeds, basil, oregano, and garlic.
- Cook until the italian sausage is no longer pink.
- Add the potatoes, tomatoes, bouillon, and water. Cook until the potatoes are soft.
- Add the milk and turn off the heat.
- Stir to mix in the milk.
Servings: 8 servings
Calories:
