Rating: 5 stars
91 Ratings
  • 5 star values: 79
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.

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  • Mix sausage, basil, and paprika together in a bowl.

  • Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Cook's Note:

To speed cooking time, I usually steam the potatoes while I'm heating the oil and cooking the sausage. That way, I only have to heat the soup 10 more minutes once I mix in the potatoes with everything else. But if you have the patience it's worth it to cook the potatoes the slow way. Also, I love spices so I usually toss in a bit of cumin to cook with the onion and garlic.

Nutrition Facts

329 calories; protein 18.3g; carbohydrates 24.8g; fat 17.6g; cholesterol 33.8mg; sodium 909.9mg. Full Nutrition
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