SPICY TUSCAN KALE AND SAUSAGE SOUP
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 4 cups chicken stock
- 1 lb spicy italian sausage
- 3 regular carrots (diced (approximately 1 cup))
- 1 spanish onion (diced (approximately 2 cups))
- 4 stalks (diced (approximately 1 cup))
- 1 shallot (diced (approximately â¼ cup))
- 5 cloves garlic (sliced)
- 1 14.5oz can diced tomatoes
- 6 cups kale (torn and ribs / stems removed packed)
- Carbohydrate 11.7927008062157 g
- Cholesterol 67.0550335414487 mg
- Fat 28.0892006528207 g
- Fiber 0.00255000007152557 g
- Protein 18.8379447318169 g
- Saturated Fat 9.62515230906832 g
- Serving Size 1 1 serving (401g)
- Sodium 1211.7823670035 mg
- Sugar 11.7901508061442 g
- Trans Fat 1.56192194656709 g
- Calories 382 calories
Heat a large, heavy bottom pot on the stove over high heat. Add in the olive oil. When the oil shimmers, add in the sausage. Allow to brown, breaking it up with a spatula as it cooks, for 5-7 minutes. When the sausage is broken up and browned, add in the carrots, onion, celery and shallot. Allow to sweat for 5-6 minutes. Then add in the garlic and red pepper flakes. Cook an additional 2 minutes, stirring frequently. Add in the tomatoes and cook until the juice has been absorbed. Add the chicken stock. Bring the soup to a boil. While the soup is boiling, skim the fat off the top with a ladle. It will pool in the middle of the soup. Once skimmed (to the best of your ability!) reduce the heat to low and simmer for 20 minutes. After 20 minutes have passed, add in the kale. Simmer for another 15 minutes, stirring occasionally. Taste and adjust seasonings. Serve hot and happy eating!
