Italian Sausage and Kale Soup by Maria Cummings
This recipe is something that both my family and I can enjoy. I used to make another version of it where I would add a can of evaporated milk to taste like the Olive Garden’s Soupa Tuscana until I needed to be on an AIP. This is my anti-inflammatory recipe. It’s easy, quick, and tasty! I hope you enjoy!
1 TBSP Fennel
1TBSP Paprika (regular, not smoked)
1 Onion chopped
3-4 Garlic cloves minced
1 lb ground Turkey or ground chicken
1 box of Chicken Broth or homemade chicken bone broth
1/2 to 3/4 bag of Kale chopped (personal preference)
Red pepper flakes or a pinch of C
OPTIONAL ADDITIONS (OA)– if not intolerant to dairy or legumes. For the AIP version, do not add the OA.
Garbanzos or Canelli beans
Thin Sliced Potatoes
1 can of Evaporated Milk
2-3 TBSP Olive Oil
Dry toast fennel seeds in a pan until fragrant over medium heat. Add olive oil, chopped onions, paprika, and ground meat to a soup pot. Cook until onions are soft and meat is cooked through on medium to med-high.
Pour in broth, add garlic, salt, and pepper. At this point, you can add beans, potatoes, evaporated milk, and Parmesan cheese if desired.
Bring heat up to a boil and then reduce heat to a simmer for about 10 minutes, then add chopped kale and cook for another 10-20 minutes or until the kale is done to your liking’s. Taste for seasonings.
Before serving to add a splash of extra virgin olive oil and sherry vinegar. Buon Apetito!