Tuscan Soup

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We’ve been eating lots of soup lately for lunch. It is cold here and soup really does the trick.

Tuscan Soup

Tony Pauley
A wonderful hearty soup. My version has a little added heat.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 290 kcal

Equipment

  • 1 Knife
  • 1 Large Pot
  • 1 Wooden Spoon
  • 1 vegetable peeler

Ingredients
 
 

  • 1 lb Italian sausage formed into small meatballs
  • 3 potatoes large, peeled and chopped
  • 3 carrots medium, peeled and chopped
  • 3 celery stalks chopped
  • 2 onions medium, chopped
  • 5 garlic cloves large, chopped
  • 8 oz cavolo nero dark kale, stemmed and chopped
  • 1 handful parsley fresh, finely chopped
  • 8 oz crème fraîche low fat
  • 2 quarts water
  • 1 tsp olive oil
  • 1 tsp red chili pepper flakes
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tbsp Italian seasoning dried herb blend

Instructions
 

  • Add oil to pot and heat over medium heat.
  • Add meatballs and brown on all sides, about 10 minutes.
  • Remove meatballs and set aside.
  • Add onions, celery, carrots and garlic to pot.
  • Cook until onions are translucent, about 5 minutes.
  • Add all remaining ingredients to the pot and bring to a simmer.
  • Simmer for 20 minutes or until potatoes are soft.
  • Serve and enjoy.

Nutrition

Calories: 290kcal
Keyword soup, winter meal
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