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
Instructions
- Heat a Dutch oven over medium heat and add Olitalia Extra Virgin Olive Oil.
- Add sliced shallots and cook until they become translucent, about 2-3 minutes.
- Add garlic (and your Calabrian chilis if desired), cook for 1-2 minutes.
- 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.
- 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.
- Cover and cook for 30-40 minutes or until the potatoes become fork tender.
- Remove the rind of Parmigiano Reggiano.
- 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.
- Insider tip! For an even creamier soup, you can add in 2 tablespoons of Deliziosa Straciatella to each bowl.
- Serve and enjoy!