Tuscan Kale & Sausage Soup
This creamy tuscan kale, white bean, potato and sausage soup makes for the perfect re-heatable meal in the fall or winter time. Pair it with your favorite crusty bread to sop up all the flavor in this cozy dish!
Ingredients
- 4 strips bacon, diced
- 1 pound Spicy Italian sausage
- 1 yellow onion, diced
- 4 fresh carrots, sliced into rounds
- 5 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 2 tsp Italian seasoning
- 2 tsp salt, to taste
- 1/2 tsp fresh cracked pepper
- 4 tbsp arrowroot starch
- 1 bag small yukon gold potatoes, quartered
- 1 can cannellini beans, washed
- 64 oz chicken broth, low sodium
- 1 cup full-fat coconut milk
- 5 cups fresh kale, washed & gently torn into large pieces
Instructions
- Heat a large dutch oven or cooking pot over medium heat and cook diced bacon until crispy. Once cooked, set bacon aside on paper towel-lined plate. Remove all but 2 tablespoons of bacon grease form the pot.
- Next, brown the Italian sausage, stirring and crumbling it as it cooks.
- Once cooked, add the onion, garlic, oregano, red pepper flakes, Italian seasoning, salt, and black pepper. Stir until the onion becomes soft and somewhat translucent, about 5 minutes.
- Sprinkle the arrowroot starch over the mixture and stir until combined. Add the diced potatoes, beans and chicken broth and bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes.
- Once the potatoes are soft, add the coconut milk and kale. Let the soup mixture simmer until the kale is soft and wilted.
- Last but not least, stir in the crispy bacon. Top soup with shaved parmesan and cracked pepper to taste for even more flavor!