The Best Recipes Almost Tuscan Sausage and Kale Soup

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Almost Tuscan Sausage and Kale Soup

"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."

Ingredients :

• 1 tablespoon olive oil, or as needed
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 pinch red pepper flakes, or to taste
• 1 pinch ground black pepper, or to taste
• 1 pound bulk hot Italian sausage, removed from casings and crumbled
• 1/2 teaspoon chopped fresh basil
• 1/4 teaspoon smoked paprika (optional)
• 6 cups low-sodium chicken broth
• 4 cups chopped kale
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup peeled and chopped yellow potatoes, or more to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

• 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.
• Mix sausage, basil, and paprika together in a bowl.
• 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.

Notes :

• 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.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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