creamy kale and italian sausage soup
This creamy kale and Italian sausage soup is a homemade Zuppa Toscana with Italian sausage, kale, potatoes, and tomatoes in an evaporated milk broth with just 340mg of sodium per bowl. Each serving packs 4.5 servings of vegetables and 12g of protein.
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.
Nutrition
Calories: 289kcal
Servings: 8 servings
Calories: 289kcal
