Tuscan Soup w/ Kale and Sausage

Mmmm. So flavorful!
It’s easier than it looks.

1 lb Sweet Italian Sausage
w/ Casings Removed
1-2 Cups Fresh Kale
Small Red and Golden Potatoes
3 Cups Low-fat Milk
1 Cup Heavy Cream
1 Onion
2 Garlic Cloves
Red Pepper
1 32 Oz. Carton Chicken Broth
Unsalted Butter
Olive Oil
Peel and dice onion.
Mince garlic.
Wedge or slice potatoes. I use the sunrise medley and just remove the potatoes that would change the soup color 😊.
Bring a pot to a boil and and
cook potatoes for 6-8 mins.
In a medium heat Dutch oven add olive and unsalted butter.
Add the uncased sausages.
Add in pancetta.
Cook for 3 mins breaking sausage
apart as it browns.
Pancetta will brown as it cooks with the blend.
Add in garlic and onion.
Add a dash or two of crushed red pepper flakes.
Add in the carton of chicken broth.
Add 1-2 cups of kale.
Bring to a boil and cook for 5 mins.
Add in low-fat milk.
For dairy sensitive, add in lactose free milk.
When potatoes are done add to the mix.
Add some heavy cream.
Bring back to a boil for a strong finish 2-3 mins.
Serve as pictured.

Warm crusty Italian bread is also a great accompaniment with this dish!

Classic and Simply delicious. Enjoy.

Copyright 2015. Original Photography, Writing, Food Creation, and Post by Andrea Danielle Pistella

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