New! Tuscan Sausage Soup with White Beans and Kale
A super healthy, very flavorful soup that comes together all in one pot in less than 30 minutes. It’s a dream come true, really, and it’s here to save your busy days. Feel free to play around with the type of sausage you use, and add more veggies if you like!Â
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- Olive oil, as needed
- 2 large carrots, sliced
- 1 small onion, diced
- Salt and pepper
- 2 teaspoons Italian seasoning or dried oregano
- 1 pound chicken sausage or Italian sausage
- 1 pound kale leaves (stems discarded)
- 3 garlic cloves, minced or grated
- 2 teaspoons chicken stock concentrate (optional)
- 4 cups chicken stock
- 4 ounces cream cheese or mascarpone
- 1/2 cup heavy cream or half and half
Instructions
- Add a couple of tablespoons of olive oil to a large pot over medium heat. When it’s hot, add the carrots and onion. Season with salt and pepper, and add the Italian seasoning/oregano. Cook for 5 minutes, or until just tender.
- Add the sausage and cook, stirring occasionally, until it’s nice and brown, about 5 more minutes.
- Add the kale (in batches if necessary, using as much as you like – no rules here). Cook until it’s totally wilted down, a few minutes. Add the garlic and stock concentrate and cook one minute more. Â
- Add the stock, cream cheese, and cream/half and half (milk also works, and you can use more than I’ve suggested, of course). Allow the soup to simmer over low heat until it’s hot and bubbly. I like to drizzle a little olive oil over after dishing it up, and it’s best with lot of crusty Italian bread for sopping. Enjoy!
Find it online: https://mykitchenlittle.com/2024/05/09/tuscan-sausage-soup/