Almost Tuscan Sausage and Kale Soup

My boyfriend loves this Tuscan sausage soup recipe and even prefers it to the Tuscan soup at a well-known restaurant! I adapted this from a diabetic-friendly recipe. If you want to make it that way, substitute sweet potato for the yellow potato.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 329 Calories

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon olive oil, or as needed
• 1 pinch ground black pepper, or to taste
• 1 pinch red pepper flakes, or to taste
• 6 cups low-sodium chicken broth
• ½ teaspoon chopped fresh basil
• 1 pound bulk hot Italian sausage, removed from casings and crumbled
• ¼ teaspoon smoked paprika (Optional)
• 4 cups chopped kale
• 1 cup peeled and chopped yellow potatoes, or more to taste

Recipe Instructions

Step 1

Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.

Step 2

Mix sausage, basil, and paprika together in a bowl.

Step 3

Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.

Step 4

Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.