Tuscan Soup


Servings: 6
  • 2 cups spicy sausage (Jimmy Dean)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 tablespoons chicken base
  • 2 quarts water
  • 1⁄2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups coarsely chopped potatoes
  • 6 cups chopped fresh kale
  • 5 ounces evaporated milk
  • parmesan cheese
  • In some olive oil sauté the onion and garlic until transparent.
  • Add water and chicken base or 2 quarts chicken broth.
  • Add the potatoes (I like to use frozen hash browns that I always have on hand).
  • Add the seasonings.
  • Bring to boil. Cover with lid and simmer.
  • Brown the sausage, breaking up into small pieces, and drain in a stainer.
  • Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
  • Add the sausage and kale to your saucepan and cook until potatoes are tender.
  • Add the can of evaporated milk and heat through.
  • Check to see if you want to add any salt.
  • Serve with freshly grated Parmesan cheese.