Tuscan Soup
Ingredients
- 2 32 oz containers of chicken stock
- 1 onion (roughly diced)
- 2 cloves garlic
- 1 medium russet potato (peeled and diced)
- 3 stalks celery (roughly diced)
- ½ cup lite sour cream
- 12 oz package frozen kale
- 1 lb. sweet Italian sausage cut into 1 inch chunks
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Brown the sausage in a large pot (Set aside)
- Add onion, celery, potato and olive oil and sauté for 7 minutes
- Add chicken stock and sausage, bring to a boil and then simmer for 20 minutes
- Remove the sausage pieces and set aside
- Blend the ingredients’ in the pot with an emersion blender
- Stir in the sour cream
- Add the kale and simmer for 2 minutes
- Add red pepper flakes and adjust seasoning
- Serve