Print
sausage and kale soup recipe (dairy free)

Tuscan Turkey Sausage and Kale Soup

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Italian

Description

This Italian sausage and kale soup is a healthier take on Olive Garden’s classic creamy soup – zuppa toscana. This easy recipe is dairy free, gluten free and almost paleo. Make it with spicy sausage or even substitute turkey sausage if you want. #dairyfree


Scale

Ingredients

  • 1 yellow onion, chopped
  • 1 pound Italian sausage
  • 1 1/2 pounds potatoes, cubed
  • 1 bunch kale, chopped
  • 1/2 cup almond cooking milk
  • 1 tablespoon cornstarch
  • 8 cups reduced-sodium chicken broth
  • 1 15-ounce can cannelini beans
  • Salt & pepper, to taste

Instructions

  1. If necessary, remove sausage from its casing.
  2. Heat a large Dutch oven or stockpot to medium. Add sausage and cooking, breaking into pieces as you go, until no longer pink – about 5 minutes.
  3. Add onion and garlic. Continue cooking, stirring occasionally, until onions are translucent – about 5 minutes
  4. Increase heat to high, and add chicken broth and potatoes. Bring to a boil and cook until potatoes are soft.
  5. Reduce heat to medium, add kale and white beans. Simmer until kale is tender – about 10 minutes.
  6. In a small bowl, whisk almond cooking milk and cornstarch together. Stir into soup and let soup continue cooking until it has thickened – about 10 minutes.
  7. Remove from heat and season with salt & pepper to taste.

Keywords: dairy free, gluten free, healthy, easy, winter