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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

Cooking terms for this recipe

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.

What you need

Large pot with lid

Medium mixing bowl

Cooking Instructions

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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.

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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.

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Step 3: SEAR THE PORK

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

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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.

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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.

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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!