
Toscana Italian Kale and Sausage Soup – A taste of Tuscany, Italy | CeceliasGoodStuff.com | Good Food for Good People


- 1 pound Italian sausage
- 1cup sweet onion, diced
- 1 teaspoon garlic, minced
- 1 tablespoon flour
- 1 teaspoon fresh thyme, stems removed
- 1/2 teaspoon fresh rosemary, stems removed and finely chopped
- 1/2 teaspoon lemon pepper
- 1/2 red pepper flakes
- 1 teaspoon salt
- 8 cups chicken stock
- 2 medium russet potatoes, peeled and sliced
- 2 cups kale, stems removed and chopped
- 1 medium zucchini, sliced and quartered
- 1 cup heavy cream
- Salt to taste
- Place sausage into large stock pot. Cook over medium heat. Add onions and garlic sauté cook about two minutes. Add flour and mix well. Season with thyme, rosemary, lemon pepper, red pepper flakes, and salt. Mix until blended. Add chicken stock, potatoes and kale. Cook for about 10 minute over medium high heat. Then add zucchini. Cook an additional 10-15 minutes or until the potatoes are tender. Add heavy cream. Reduce heat low and cook for about 5 more minutes.Serve immediately.

Toscana Italian Kale and Sausage Soup CeceliasGoodStuff.com | Good Food for Good People

Toscana Italian Kale and Sausage Soup | CeceliasGoodStuff.com | Good Food for Good People

Toscana Italian Kale and Sausage Soup | CeceliasGoodStuff.com | Good Food for Good People

Toscana Italian Kale and Sausage Soup | CeceliasGoodStuff.com | Good Food for Good People

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