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Tuscan Kale Soup

Total Time

30 m


A warm and hearty way to get some greens in your meal!


6 Servings

Total Time

30 m



  • Yields: 6 Servings

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  • 1 pound(s) Italian sausage
  • 1 large onion, chopped
  • 4 garlic, cloves, minced
  • 1/2 tsp(s) red pepper flakes
  • 2 yukon gold potatoes, chopped
  • 1 bunch(s) lacinato kale, stemms removed and chopped
  • 4 cup(s) chicken or vegetable broth
  • 1 1/2 cup(s) water
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Place a large soup pot or Dutch oven over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Stir with a wooden spoon, scraping browned bits off bottom of pot. Add the potatoes, kale, broth, and water to the pot. Return the sausage to the pot. Stir to combine ingredients. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and simmer for about 20 minutes, or until the potatoes are fork-tender. Season with salt and pepper to taste.

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