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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Creamy Tuscan Sausage & Kale Soup Recipe

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This recipe for Creamy Tuscan Sausage & Kale Soup is from Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons extra virgin olive oil
1 1/2 pounds loose Italian sausage
2 Carrots, chopped
1 Large white onion, diced
3-4 Cloves of garlic, minced
1 Bullion cube
2 Bay leaves
1 (28 ounce) Can of fire roasted tomatoes
8 Cups of chicken stock or bone broth
5 Cups of kale, shredded with ribs removed
2 Cheese rinds
1 Cup of heavy whipping cream
8 Tablespoons of butter
Fresh parsley, chopped
Sea salt and black pepper to taste
Directions:
Directions:
1. Heat oil in large Dutch oven over medium-high heat.

2. Add sausage and cook until browned. Remove from pan and set aside.

3. Add carrots and onions to Dutch oven and allow to cook for about 6 minutes.

4. Add garlic and bullion cube. Cook for additional 45 seconds.

5. Add tomatoes, bay leaves, chicken stock, cheese rinds, and browned sausage.

6. Bring ingredients to boil while constantly stirring. Reduce heat to medium-low, cover, and allow to cook for 30-45 minutes. Stir occasionally.

7. Remove bay leaves and cheese rinds.

8. Add kale, butter, and heavy whipping cream. Cover and continue to simmer for additional 10-15 minutes.

9. Serve hot and topped with finely chopped parsley.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Goes great with crusty Italian bread and salad!

 

 

 

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