Tuscan Potato Soup - Easy to Make Vegetarian!

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb hot Italian sausages (vegetarians use sausage-flavored meat substiture like "Gimme Lean") or 1 lb vegetarian sausage, casing removed (vegetarians use sausage-flavored meat substiture like "Gimme Lean")
  • 1
    large onion, thinly sliced
  • 1
    lb red potatoes, well scrubbed and cut into 1/2 inch chunks
  • 6
    garlic cloves, crushed
  • 2
    cups kale, cleaned and roughly chopped
  • 2
    cups whole milk (skim or soy may be used)
  • 1
    tablespoon red pepper flakes (optional)
  • salt and pepper, to taste
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DIRECTIONS

  • Brown the sausage in the bottom of a large stock pot, breaking it up with a utensil as you go.
  • Once meat is no longer pink, add onions and continue to saute until they are translucent (if using meat substitute, you may wish to add a few teaspoons of olive oil to prevent sticking).
  • Add potatoes and garlic to the pot and stir to incorporate them. Once garlic becomes fragrant, add the vegetable stock and red pepper (if using) and bring to a boil.
  • Once potatoes are tender, add chopped kale and cover the pot. Once the kale has wilted, remove the pot from heat, add milk and season with salt and pepper.
  • For Vegetarian use only the Vegetarian sausage. Note they do not have casings.
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