Tuscan Sausage Vegetable Soup
A hearty and delicious soup with sausage, kale, and potatoes.
Ingredients
- 1 tbsp oil
- 2 lb Italian Sausage casings removed
- 4 carrots peeled and diced
- 2 stalks celery diced
- 1 sweet onion diced
- 2 quarts reduced sodium chicken broth
- 2 bay leaves
- 1 tsp red pepper flake
- 3 Yukon gold potatoes cut into 1 inch pieces
- 1 bunch kale stems removed; leaves roughly chopped
- 1 pint heavy cream
- 1/2 tbsp garlic salt or to taste
- 1/2 tbsp seasoned salt or to taste
Instructions
- Heat a 6 quart stock pot on medium heat. Add oil. When oil is shimmery, add in Italian sausage. Cook on medium heat for 5-8 minutes, breaking up sausage into small pieces. When sausage is brown, remove from pot and set aside.
- Add diced carrot, celery, and onion into the pot. Saute for 3-5 minutes. Then add chicken stock, bay leaves, and red pepper flake. Bring to a boil with high heat, then reduce fire to low and simmer for 45 minutes.
- Once diced vegetables are softened, add in kale and potatoes. Allow to cook for 15-20 minutes until potatoes are tender.
- Then add in heavy cream. Add garlic salt, and seasoned salt to taste. Add additional salt and pepper to taste.