I am hoping since this week is the last week of February that it will also be the last week of this crazy winter weather! But since we are having to dream of Spring for at least one week longer, I decided a hearty bowl of soup would be the perfect meal to round out the season.
This soup is actually similar to Olive Garden’s Zuppa Toscana, but my version is WAY healthier and much more friendly to those of you who may be a little lactose intolerant. 😉 The original recipe uses heavy cream (some use half and half), but I substituted almond milk, which truly makes very little difference in the taste. I also used Italian turkey sausage opposed to pork sausage, and I replaced the bacon with smoked paprika. The result –> delicious! I may or may not have devoured three bowls when I made this last night. Portion control, people.
Healthy and Hearty Sausage, Kale, and Potato Soup
Adapted from Budget Bytes
- 3/4 lb (3 links) hot Italian turkey sausage, casings removed
- 2 bunches kale (or 1 bag), chopped and stems removed
- 1/2 bag (or about 10) baby gold potatoes, quartered
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can white beans (Cannellini or Great Northern), drained and rinsed
- 3 1/2 cups chicken broth
- 2 1/2 cups almond milk
- 1 tsp smoked paprika
- 1 tsp salt
- black pepper to taste
- pinch of red pepper flakes (optional for added spice)
Squeeze sausage out of its casing into a large pot. Pour 1 tsp oil of your choice into a skillet and brown sausage on medium heat.
When sausage is almost finished browning, add the onion and garlic, and allow to cook for about 2 more minutes.
Add white beans and seasonings (smoked paprika, salt, pepper).
Add chicken broth and almond milk, cover, and allow to come to a simmer on medium heat.
Meanwhile, chop the potatoes (the smaller you chop, the faster they cook)…
And the kale.
Add potatoes and kale to the pot. The kale will look like a lot, but it will wilt!
Cover, and allow to simmer on medium heat for about 15 minutes. Stir every few minutes.
When potatoes are tender, use a masher (or a fork) and mash about half of the potatoes/beans against the side of the pot to create a thicker consistency. This step is definitely optional – I just prefer a heartier soup opposed to more of a broth consistency.
Adjust seasonings as needed, and serve immediately.
YUM! Perfect for a cold and rainy day… enjoy! 🙂