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Almost Tuscan Sausage and Kale Soup

Almost Tuscan Sausage and Kale Soup

KDC860

"My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato."
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Ingredients

45 m servings 329 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
  2. Mix sausage, basil, and paprika together in a bowl.
  3. Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • To speed cooking time, I usually steam the potatoes while I'm heating the oil and cooking the sausage. That way, I only have to heat the soup 10 more minutes once I mix in the potatoes with everything else. But if you have the patience it's worth it to cook the potatoes the slow way. Also, I love spices so I usually toss in a bit of cumin to cook with the onion and garlic.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 41
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Made this recipe last night. I added a little more red pepper and garlic than called for, because I love garlic and spicy food. I think it was so much better than the one at the restaurant. I ...

Thank you so much!! It taste just like that you would get from that Olive place. Mmmmm!! Only thing I did different was I used beef stock instead of chicken & that's only because I accidentall...

Delicious! I was looking for a healthy soup recipe containing Italian sausage and this recipe definitely exceeded my expectations. I made 2 slight modifications to the recipe. I substituted tur...

Followed the recipe as instructed. Absolutely delicious. This will go into my winter soup file.

Made it exactly as recipe stated and it was very good, was looking for a recipe that didn't call for cream.

Made a double size pot of this. Only thing I changed was to use turnips rather than potatoes, (slightly longer cook time) and to dash in some white wine after doing the garlic and onions to rele...

I made this for lunch today, and it was amazing! My boyfriend really liked it too. Instead of cannelloni beans, I used just generic canned white beans. And I added more salt and garlic than what...

I really liked this but it was still too salty with the reduced sodium broth. I'll go with no sodium next time. A great way to get in some healthy greens!

Didn't change a thing. It was fantastic and I will definatley make again. Thanks for the recipe

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