One of my all time favorite meals in the winter time is soup! I love the way it warms your belly and it is so versatile, adding whatever you would like to feed your soul.
In our family there is a very fine balance with the type of soups we are allowed to consider “meals” I’m pretty easy when it comes to eating soup for dinner, but Tyler always needs something thats extra hearty, especially if he is eating soup for a meal!
This soup is the real deal with its hearty chicken sausage, chunks of golden potatoes, and crispy bits of kale that mellow out the spicy red pepper flakes. Zuppa Toscana, also known as kale potato and sausage soup, is super simple to make and takes less than 20 minutes, and during the week that is a MUST for meals!
4 cups of chicken broth ( normally 1 container)
1/2 cup of milk ( I have used both almond and coconut if you want a dairy free option!)
1 pound of either ground chicken sausage or you can use the links and just cut them into bits size pieces
1 cup of finely chopped kale
6 golden potatoes that are going to be cut into bite sized pieces ( this normally means each potato is cut into sixths for me!)
1 tablespoon of red pepper flakes
1 diced onion
2 tablespoons of minced garlic ( or 2 tablespoons of the pre minced garlic which is a MUST in your fridge)
1. Add the onion, a little bit of EVOO, and the chicken sausage to a soup pot. Sauté until tender and the chicken sausage is cooked.
2. Add in the garlic and cook about 5 minutes ( you don’t want raw garlic!)
3. Throw in the potatoes, kale, and chicken broth and bring to a boil ( about 10 minutes)
4. Take the temp down to low and add in the milk of choice.