Sausage and Kale Soup
This is a lighter version of one of my favorite soups...Zuppa Toscana from Olive Garden. Still full of flavor! You can always add in a cup of heavy cream or half and half if you want the creamier version.
Ingredients
- 4 quarts chicken broth
- 3 Russet Potatoes peeled and chopped
- 1 can navy beans drained and rinsed
- 1 bunch Kale chopped
- 2 tsp red pepper flakes
- 2 lbs turkey sausage
- 2 onions chopped
- 6 cloves garlic
Instructions
- In large soup pan, brown sausage (removed from casings). Drain oil from sausage and rinse to remove excess oil. Set sausage aside. Add to pan chopped onions saute until almost translucent add garlic, cook one more minute. Add, chicken broth, sausage, potatoes, beans and red pepper flakes. Simmer 20 minutes or until potatoes cooked through. Add chopped kale.
