This Tuscan Kale Soup with Italian sausage, cannellini beans and red potatoes is sure to warm you up on the cold winter days ahead. Being that this soup isn't too heavy though, it's definitely one you can make year round! Also known as Zuppa toscana or Minestra di Pane this soup recipe has Italian origins, however I made up this version based on what I was feeling in the moment. Comforting flavor packed full of filling ingredients. A fast and easy recipe making it ideal for busy work weeks. Or you can make ahead and it yields leftovers for quick lunches. Jump to Recipe
Ingredients for Tuscan Kale Soup:
For this recipe you will need Italian sausage, onion, garlic, chicken broth, cannellini beans, red potatoes, kale and a spice mixture of basil, oregano, parsley, salt and pepper. I also like to add red pepper flakes to mine, but that's totally optional.
Note on the "Italian sausage" if you don't have Italian sausage:
You can purchase Italian sausage and remove from casings or make your own. I had ground pork on hand, so I used that. In a large bowl I mixed the pork with basil, oregano, parsley, onion powder, garlic powder, paprika, ground mustard, red pepper flakes, salt and pepper. Then I rolled into loose shapes as shown above. You will break them down even further as you're cooking, so they don't need to be perfect by any means.
Instructions for Tuscan Kale Soup:
Start by browning the Italian sausage in a large stockpot over medium heat in a little olive oil. Break up with your spatula while cooking into smaller bite-sized pieces. Once mostly browned, add onion and cook for about 5 minutes then garlic and cook a minute more. Add chicken broth, turn heat up to high and bring to boil.
Once at a boil stir in spice mixture and add red potatoes. Cook for about 10-15 minutes or until potatoes are tender stirring occasionally.
Add kale and beans stirring well.
Cook for another 5-10 minutes stirring occasionally. Check taste of broth and adjust spices to preference.
Serving Instructions:
Serve soup hot. It never hurts to top with some fresh ground pepper and/or fresh Parmesan. Crusty bread also goes great for dipping and sopping.
Also, I just got this cute copper silverware I love. It's super inexpensive!
Storage Instructions:
Unless you're serving a large family or group you'll have leftovers. Store in an airtight container in the refrigerator for up to 5 days. You can also freeze leftovers. This soup heats up great!
If you enjoyed this recipe you might also enjoy:
https://www.cuisineandcocktails.com/minestrone-soup/
https://www.cuisineandcocktails.com/easy-beef-stew/
https://www.cuisineandcocktails.com/gourmet-grilled-cheese/
Tuscan Kale Soup
Ingredients
- 1 lb Italian sausage casing removed (or easy homemade using ground pork, see note in post)
- 1 tablespoon olive oil
- 1 large onion diced
- 4-5 cloves garlic minced
- 64 oz chicken broth
- 1 teaspoon ground basil
- ½ teaspoon ground parsley
- 1 teaspoon ground oregano
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon red pepper flakes optional
- 1 ½ lb red potatoes, chopped
- 1 - 15 oz can cannellini beans drained and rinsed
- 2 cups fresh kale chopped
Instructions
- Add olive oil to large stockpot and heat over medium heat.
- Add sausage and brown breaking into smaller pieces with spatula.
- Once brown add onion and cook 5 minutes.
- Add garlic and cook one more.
- Pour in chicken broth and bring to boil.
- Add spices and potatoes. Cook 10-15 minutes or until tender.
- Add beans and kale and cook 5-10 more.
- Adjust spice as needed and serve.
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