Kale + Sausage Tuscan Soup

Kale + Sausage Soup

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Soup-a Tuscan Kale + Sausage Soup

Yield: 6

Author: Lauren Nicholsen

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This is the most amazing, hearty and delicious soup that will keep your belly so warm and happy all winter!

Ingredients

Tuscan Kale + Sausage Soup

• 10 Slices bacon, diced
• 2 tbsp Olive oil
• 1 lb Ground Italian sausage, mild or spicy ( or both!)
• 1 Medium yellow onion, diced
• 6  Cloves garlic, about 1 tablespoon
• 32 oz Chicken stock
• 1 tbsp Chili powder
• 2 Large russet potatoes, peeled, 1/2-inch sliced then each slice quartered, about 1 1/2 lbs
• 3-4  Medium zucchini, roughly 1 lbs
• 1 cup Heavy cream
• 2 Bunch kale, stem removed roughly chopped or torn into bite sized pieces, roughly 6 cups
• 1/2 cup Parmesan cheese
• 1 tsp Salt, adjust to taste
• 1/4 tsp Pepper, adjust to taste
• 1 tsp Red pepper flakes

Instructions

1. Chop the bacon into bit sizes. Heat a large cast iron skillet over medium heat, cook the bacon until browned and crispy. Remove from heat. Using a slotted spoon, transfer the bacon to a bowl, set aside. Keep the bacon drippings.
2. In a separate dutch oven, heat olive oil on medium-high heat. Roll your sausage into balls or chunks and slowly add to the dutch oven and let cook for 10 minutes or until completely cooked. Using a slotted spoon, remove and set aside.
3. After all the sausage has been cooked, add 2 tablespoons of the the bacon drippings and add the chopped onions. Cook until translucent and fragrant. Then add the garlic and cook for about 3 minutes.
4. While the onions and garlic are cooking, add a little chicken stock to the dutch oven and use a whisk to scrap the bottom. Add chili powder, smoked paprika, and chopped potatoes. Turn the heat up to high and bring to a boil. Let this boil for about 15 minutes or until the potatoes are tender.
5. Reduce the heat to medium-low and boil for 5 minutes longer, add the cooked sausage, 3/4 of the bacon, heavy cream, kale, zucchinis and 1/4 cup parmesan cheese. Stir and cook for 5 minutes or until kale is wilted. 
6. *Tip.. add the kale to the top and let it slowly wilt before folding it into your soup. 
7. * If your soup gets a little thick, add more chicken stock. 
8. Add the salt and pepper, adjust to taste. Serve in bowls, topped with remaining bacon, remaining parmesan cheese and red pepper flakes.

Recommended Products:

French Whisk

Blue Dutch Oven 10qt

10 Inch Cast Iron Skillet

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