Image of Tuscan Kale Soup

PREP TIME- 10 mins

COOK TIME- 30 mins

TOTAL TIME- 40 minutes

SERVINGS- 12 servings

CALORIES- 348 kcal







  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 pound Italian sausage
  • 1 1/2 pounds potatoes, cubed
  • 1 bunch kale, chopped
  • 1/2 cup almond cooking milk
  • 1 tablespoon cornstarch
  • 8 cups reduced-sodium chicken broth
  • 1 15-ounce can cannelini beans
  • Salt & pepper, to taste


  • Heat a large Dutch oven or stockpot to medium. Add sausage and cook, breaking it into pieces as you go, until no longer pink – about 5 minutes.
  • Add onion and garlic. Continue cooking, stirring occasionally, until onions are translucent – about 5 minutes.
  • Increase heat to high, and add chicken broth and potatoes. Bring to a boil and cook until potatoes are soft.
  • Reduce heat to medium, add kale and white beans. Simmer until kale is tender – about 10 minutes.
  • In a small bowl, whisk almond cooking milk and cornstarch together. Stir into the soup and let it continue cooking until it has thickened about 10 minutes.
  • Remove from heat and season with salt & pepper to taste.



Recipe originally by Simply Whisked

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