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Tuscan Soup

A hearty, creamy and filling take on a traditional tuscan soup.
Course Soup
Cook Time 30 minutes

Equipment

  • Immersion Blender

Ingredients

  • 6 italian sausage links removed from the casing
  • 1 white onion diced
  • 3 large carrots peeled and diced
  • 2 large cloves garlic minced
  • 1 14.5 oz can fire roasted tomatoes
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 box chicken broth
  • 1 1/2 cups nut pods
  • 1 bag mini potatoes
  • 1 lemon

Instructions

  • Remove sausage from casing. In large pot, crumble sausage and cook through. Remove from pot.
  • add 2 tbsp olive oil. Sauté onion and carrots till soft. Add minced garlic. cook for 4 minutes.
  • Add can of fire roasted tomatoes, thyme, rosemary, salt and pepper. Simmer for 2 minutes.
  • Add chicken stock and nut pods and potatoes. bring to a boil and simmer till potatoes are fork tender.
  • With an immersion blender, blend soup to desired thickness. You can skip this step, blend soup completely, or blend half way still leaving bits of onion, carrots and potato.
  • Wilt in kale, add back sausage and juice one lemon over top.
  • Stir and serve!