The thermometers in Minneapolis hit record below zero temperatures this week so homemade soup was a must. This soup recipe was given to me by a coworker and originally an Olive Garden soup but I adapted it to be healthier, heartier and in my opinion, more flavorful. I expected it to taste good but was shocked at how amazing it turned out. It’s simple yet spicy; hearty yet not too filling; creamy yet not fattening and yes…it contains Kale :). I made it with meat but you could easily make it vegetarian by substituting meatless crumbles.
Spicy Tuscan Soup
Servings: 6-7 (depending on your bowl size)
- 2 medium russet potatoes (or 3 small ones)
- ½ small white onion, chopped
- 1 pound of Spicy Italian Sauage (in bulk, not with casein). For a Vegetarian soup use meatless crumbles instead of sausage
- 1-2 garlic cloves, minced
- 5 ½ cups Low Sodium Chicken Broth
- ½ cup milk (I used skim but use whatever you have in your house)
- 4 cups chopped Kale (ripped off the vein)
- 1 can of garbanzo beans, rinsed and drained
- ½ tsp salt
- ½ tsp crushed red pepper flakes
- Poke holes in the baked potatoes and microwave them for 6-8 minutes (until tender). Set aside to cool.
- Heat dutch oven to medium high and add onion and sausage to the pan. Cook 5 minutes then add garlic and continue to cook until meat is brown
- While the meat is cooking rinse and chop the Kale and peel and dice the potatoes
- Add broth and milk to the onions and meat once the meat is brown
- Add kale, garbanzo beans, salt and crushed red pepper flakes
- Simmer for 30 minutes and serve.