Tuscan Sausage, Kale and Potato Soup

Seared Italian sausage, potatoes, shallots, and garlic simmered in a light cream sauce and finished with baby kale, served alongside a fresh green salad.

Difficulty: Easy

Time: 35-40 min

This dish is Gluten-Free

Calories: 710 Fat: 20g Carbs: 27g Protein: 59g

This soup is quick and easy, perfect for rainy weeknights. Italian sausage and creamy broth give this dish just the right amount of heartiness, and the light side salad – featuring Salad Girl’s Lemony Herb vinaigrette – is the perfect accompaniment.

Ingredients

Red potatoes

Baby kale

Shallot

Vegetable Broth Base

Spinach

Green onion

Mild Italian sausage

Heavy Cream

Lemony herb dressing

Parmesan

Bias slice Cutting or slicing on a diagonal angle

Sauté To jump. To fry in a small amount of fat at high heat.

Julienne To slice into thin strips about the size of matchsticks.

Large pot with lid

Medium mixing bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove root from green onion; discard, then bias slice onion. Peel and julienne shallot. Mince or grate garlic. Quarter red potatoes, then slice into 1/4” pieces. Mix vegetable broth base in 2 cups warm water until dissolved.

Step 2: SAUTE VEGETABLES

Heat 1 Tbsp. oil in large pot over medium heat. When hot add shallot; sauté 1-2 min until translucent. Add red potatoes and garlic; sauté 3-4 min.

Step 3: SEAR THE PORK

Add Italian sausage to vegetables, cook for 5-6 min breaking up with a wooden spoon as it cooks.

Step 4: MAKE THE BROTH

Add vegetable broth to sausage and vegetables. Turn heat to low, cover, and simmer or 12-15 min until potatoes are easily pierced with a fork. Turn off heat and slowly add heavy cream while stirring. Stir in baby kale.

Step 5: MIX THE SALAD

In a medium mixing bowl, place Lemony Herb vinaigrette, a pinch of salt and pepper, and a pinch of Parmesan, and stir. Add spinach and toss to coat.

Step 6: PLATE YOUR DISH

Divide soup between two bowls. Garnish with remaining Parmesan and green onions. Serve with spinach salad on the side. Enjoy!