Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Vegetarian Tuscan Soup with Sausage and Kale

4.0
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Italian
Vegetarian Tuscan Soup with Sausage and Kale
Ingredients
  • 1 tablespoon olive oil
  • 1/3 cup minced onion
  • 2 cloves minced garlic
  • 1 (32 fluid ounce) container vegetable broth
  • 3 medium russet potatoes, thinly sliced
  • 1 bunch kale, chopped
  • 12 ounces vegan sausage, cut into 1/4 inch slices
  • 2 teaspoons cayenne pepper
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1 pint half-and-half
Instructions
1
Preheat the Dutch oven over medium-high heat and pour in oil to fill it. Introduce sliced onions into the pot and cook until they become soft and lose their raw appearance, approximately 5 minutes. Next, add minced garlic to the pot and cook until it turns golden brown, taking around 2-3 minutes.
2
Subsequently, pour in the broth and add diced potatoes to the pot. Bring the mixture to a boil before continuing to cook it, uncovered, until the potatoes are tender and can be pierced easily with a knife, usually taking 10-12 minutes.
3
Add chopped kale, sliced sausage, cayenne pepper, Italian seasoning, salt, and pepper to the pot. Cover it and decrease the heat to a gentle simmer before continuing to cook until half of the liquid has evaporated, roughly taking 8 minutes.
4
Finally, stir in half-and-half and cover the pot again. Continue to simmer until heated through, approximately 3-5 minutes. Remove from heat and let it rest for 5-10 minutes before serving.