Italian Kale and Potato Soup

Italian Kale and Potato Soup

  Ready in : 45 mins

Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course has 480 calories, 22g of protein, and 33g of fat per serving. For $2.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. If you have oregano, ground turkey sausage, chicken broth, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. Not a lot of people really liked this Mediterranean dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is great. Similar recipes are Italian Kale and Potato Soup, Zuppa Vegana: Italian Potato, Bean, and Kale Soup, and Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage}.

Ingredients

olive oil

olive oil

2 teaspoons

ground turkey sausage

ground turkey sausage

1.25 pounds

potatoes

potatoes

1.25 pounds

onion

onion

1 medium

garlic

garlic

3 cloves

kale

kale

1 bunch

chicken broth

chicken broth

6 cups

basil

basil

2 teaspoons

oregano

oregano

2 teaspoons

fennel seed

fennel seed

2 teaspoons

buttermilk

buttermilk

0.5 cup

ground pepper

ground pepper

6 servings

kale

kale

6 servings

to

to

0.25 cup

Cooking in Steps

  1. 1
    In a large sauce pan, heat oil over medium-high heat.

    cooking oil

    cooking oil

    sauce pan
    sauce pan
  2. 2
    Add sausage, crumble and brown.

    sausage

    sausage

  3. 3
    Add onion and garlic and saute until onions are just tender, about three minutes.

    garlic

    garlic

    onion

    onion

  4. 4
    Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel.

    bouquet garni

    bouquet garni

    oregano

    oregano

    cheese

    cheese

    fennel

    fennel

    basil

    basil

    cheesecloth
    cheesecloth
  5. 5
    Add it and all remaining ingredients except the kale and buttermilk, bring to a boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes.

    buttermilk

    buttermilk

    potato

    potato

    kale

    kale

  6. 6
    Add kale and simmer until it is just tender, less than 5 minutes.

    kale

    kale

  7. 7
    Remove from heat and stir in buttermilk.

    buttermilk

    buttermilk

  8. 8
    Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese.

    cheese

    cheese

    pepper

    pepper

    salt

    salt

  9. 9
    Serve with a warm, crusty bread.

    crusty bread

    crusty bread