Name: Tuscan Delight Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 pound raw spicy Italian sausage, casings removed if using links; 1 medium white onion, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 8 cups (2 quarts) chicken broth; 1 pound new potatoes, diced; 1 (15-ounce) can cannellini or other white beans, rinsed and drained; 1 cup heavy cream or half-and-half; 5 cups stemmed and chopped kale (about 5 ounces); Salt and freshly ground black pepper, to taste

Description

Embark on a culinary journey to the heart of Italy with this Tuscan Delight Soup. Perfect for those chilly evenings, this recipe combines the robust flavors of spicy Italian sausage with the wholesome goodness of fresh vegetables and creamy broth. Loaded with nutrients and bursting with flavor, this soup is a comforting meal that satisfies hunger and warms the soul.

Ingredients

Scale

1 tablespoon olive oil
1 pound raw spicy Italian sausage, casings removed if using links
1 medium white onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
8 cups (2 quarts) chicken broth
1 pound new potatoes, diced
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1 cup heavy cream or half-and-half
5 cups stemmed and chopped kale (about 5 ounces)
Salt and freshly ground black pepper, to taste

Instructions

Prepare the Sausage: In a large pot over medium heat, add the olive oil. Put the spicy Italian sausage in the pot, breaking it into bite-sized pieces with a spatula. Cook until the sausage is well browned and cooked through, about 6 minutes. Remove the sausage using a slotted spoon and set it aside, keeping the oil in the pot.
Sauté the Vegetables: Add the chopped onion, celery, and garlic to the pot. Sauté until the onion becomes mostly translucent, approximately 4 minutes.
Incorporate the Flour: Stir in the flour and cook for about 1 minute, stirring constantly, until it thoroughly coats the vegetables.
Add Liquids and Potatoes: Gradually add the chicken stock to the pot, stirring well and scraping the bottom to lift any stuck bits. Bring the mixture to a simmer before adding the diced potatoes and the rinsed white beans. Cover and simmer on low heat until the potatoes are tender, about 15 minutes.
Add Kale and Cream: Stir in the chopped kale and continue to simmer for another 4 to 5 minutes, just until the kale is tender. Remove the pot from heat and let the soup cool slightly. Then, stir in the heavy cream or half-and-half along with the cooked sausage. Adjust the seasoning with salt and black pepper to taste.

Prep Time: 10 minutes
Cook Time: 35 minutes