Tuscan Kale Soup

Name: Tuscan Kale Soup
Yield: 6 servings
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 lb Italian sausage; 1 Tbsp paprika; 1 tsp crushed red pepper; 1 onion, diced; 4 cloves garlic, minced; 1 Tbsp Italian seasoning; 1 Tbsp flour; 2 qts chicken stock; 6 potatoes, halved and sliced; 6 cups kale, stemmed and torn; 1 cup cream

Lance Wilson @lance_wilson

Nyack, NY

A simple weeknight recipe for cold weather. Make sure you use an 8 qt stock pot for this recipe, because I used a 6 qt and had to transfer mid-recipe.

Lance Wilson @lance_wilson

Nyack, NY

A simple weeknight recipe for cold weather. Make sure you use an 8 qt stock pot for this recipe, because I used a 6 qt and had to transfer mid-recipe.

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Ingredients

6 servings

2 Tbspolive oil
1 lbItalian sausage
1 Tbsppaprika
1 tspcrushed red pepper
1onion, diced
4 clovesgarlic, minced
1 TbspItalian seasoning
1 Tbspflour
2 qtschicken stock
6potatoes, halved and sliced
6 cupskale, stemmed and torn
1 cupcream

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Steps

1

Add the oil to the pot over high heat and brown the sausage, paprika and hot pepper flakes while breaking it up
2

Add the onion, garlic, and Italian seasoning and saute 5 min
3

Add the flour and saute until the flour begins to stick to the bottom of the pot.
4

Add the stock and while the stock is heating, season with salt and pepper. It should be salty as the potatoes will soak some of the broth up. Feel free to add a few tbsp of fish sauce if you have it on hand.
5

Add the potatoes, bring to a simmer, and cook covered for 20 min.
6

Add the kale and cream and continue cooking for 5 min.
7

Serve with a crusty bread and feel free to sprinkle with parmesan if you have it on hand.