Tuscan Kale and Sausage Soup

Treat yourself to a trip back to Tuscany with this Tuscan Kale and Sausage soup. Perfect for any weeknight meal or family gathering.

  • Yield: 4-6 Servings
  • Prep Time: 15 min
  • Cook Time: 1 hr

Ingredients

8 oz Sliced Baby Bella Mushrooms
1 Lb Sweet or Hot Italian Sausage
1 Lb Baby Yukon Gold Potatoes, cubed
1 Bunch Kale, roughly chopped
1 Can Cannellini Beans, rinsed and drained
32 oz Chicken or Vegetable Broth
1 Rind Parmigiano Reggiano
3 Small Shallots, sliced
Garlic, minced & to taste
1 Tablespoon Calabrian Chilis, optional
Salt, to taste
Pepper, to taste

Instructions

  1. Heat a Dutch oven over medium heat and add Olitalia Extra Virgin Olive Oil.
  2. Add sliced shallots and cook until they become translucent, about 2-3 minutes.
  3. Add garlic (and your Calabrian chilis if desired), cook for 1-2 minutes.
  4. Remove the sausage from the casing and add it to the pot, breaking it apart using a wooden spoon. Cook until it becomes fully browned, about 5-7 minutes.
  5. Using your hands, crush the Ciao Italian Whole Peeled Tomatoes and add them to the pot along with broth, baby Yukon gold potatoes, sliced Baby Bella mushrooms, the rind from Parmigiano Reggiano, and cannellini beans.
  6. Cover and cook for 30-40 minutes or until the potatoes become fork tender.
  7. Remove the rind of Parmigiano Reggiano.
  8. Lastly, remove the stems from your kale and give the leaves a rough chop. Add the kale to the pot and simmer for 5 minutes.
  9. Insider tip! For an even creamier soup, you can add in 2 tablespoons of Deliziosa Straciatella to each bowl.
  10. Serve and enjoy!

Products Used In The Recipe

Recommended Recipes

About the Chef



Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.