I made this soup the other night and it was so, so good.
It's a healthier version of Zuppa Toscana from the Olive Garden
and it's a snap to put together.
Here's how it goes:
1 package italian chicken sausage, sliced
6 small red potatoes, chopped
1 bunch of kale, chopped
1 yellow onion, thinly sliced
4 cups low sodium chicken broth
1 cup milk
2 teaspoons red pepper flakes (optional)
salt and pepper
Use a teaspoon or two of olive oil to sauté your onion until it's al dente.
Add in potatoes, chicken broth, salt and pepper.
Bring to a boil, reduce to a simmer for about 20 minutes, until potatoes are soft.
Add in kale, chicken, milk and red pepper flakes.
Simmer for 15 minutes.
Test it, check if it needs a bit more salt.
Serve and enjoy!
This makes four hearty servings - you really don't need much else.
But I don't think anyone would object to some crusty warm bread by its side.
Trust me when I say this was super good:
I am making it again tonight.