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Toscana Soup

Toscana Soup

Published on April 30, 2021 | In By
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    • Prep Time
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I love soups. They are easy to make, easy to reheat, and easy to enjoy. I make them all the time and have actually started to double my recipes so I can freeze batches for when we have a newborn again (9 weeks and counting!!!!). Also soups in the summer are a thing. Don’t let anyone tell you differently. Especially if you eat them in an air-conditioned house in front of a blowing fan. Not pointing fingers here but I love a good loud fan. In fact, Blake has drawn pictures of me laying in bed with fans all around me as a joke of what my ideal relaxation situation would look like. And he’s not wrong even though it was joke. I love to cook and I love to have a fan on me. Anyways this soup. Packed with nutritional bone broth, vedge, and chicken sausage. It is slightly spicy, tangy, and light (yet definitely filling). A great option when you want comfort food without the heaviness of comfort food. Which happens to me all the time when the seasons start to change. Give me all the soups in December and again in April, May, June, and July. 🙂

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Ingredients

  • 4-5 medium russet potatoes diced
  • 3-4 large carrots diced
  • 2 cups shredded kale
  • 2 cans of diced tomatoes
  • 2 cans of black beans (omit if strictly Paleo)
  • 5 cloves of garlic minced
  • 6 cups chicken stock
  • 3 teaspoons salt
  • 2 tablespoons maple syrup
  • 1 pound cooked chicken sausage cut into thick slices
  • 1-2 tablespoons extra virgin olive oil

Instructions

  1. In a large soup pot or dutch oven, sauté the potatoes over medium heat in olive oil and 1 teaspoon of salt for 3-4 minutes.
  2. Then add in the carrots, kale, tomatoes, garlic, chicken stock, remaining salt (2 teaspoons), and maple syrup. Turn the heat up to medium-high and cover with a lid for 20 minutes.
  3. Now add in the cooked chicken sausage and salt to taste (if it needs more). Let the soup cook for an additional 10 minutes.
  4. Serve and enjoy.
  5. Tip: The longer this soup cooks, the better. I typically make it in the early afternoon and let it softly boil for a few hours on the stove until dinner time. The reduction thickens the broth and enriches the natural flavors of the vegetables.
  • Servings : 6-8
  • Ready in : 50 Minutes
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