Tuscan Soup
Tony Pauley
A wonderful hearty soup. My version has a little added heat.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine Italian
Servings 8 servings
Calories 290 kcal
1 Knife
1 Large Pot
1 Wooden Spoon
1 vegetable peeler
- 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
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.
Calories: 290kcal
Keyword soup, winter meal