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creamy kale and italian sausage soup
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A take on the Zuppa Toscana soup from The Olive Garden.
8
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:
Author:
Jessica Penner, RD