Ingredients
- 1/2 lb Ground Italian Turkey Sausage
- 3 cloves Garlic minced
- 1/4 cup Onion chopped
- 1 tsp Dried oregano
- 4 cups Chicken broth
- 3/4 cup Heavy cream
- 2 cups Kale leaves stripped and chopped
- 1/2 cup Sun dried tomatoes chopped, plus more for garnish
- 4 Kaiser rolls
- 2 tbsp Parmesan cheese
Instructions
- Heat a non-stick pan over medium heat. Add the sausage, breaking it up into smaller pieces, until sausage is lightly browned, about 3-5 minutes.
- Add garlic, onion, and oregano to the pan. Cook, stirring constantly until onions have become translucent (about 2-3 minutes).
- Stir in chicken broth, cream, kale, and sundried tomatoes; season with pepper, to taste.
- Bring to a low simmer for 10-15 minutes until the soup becomes creamy.
- Preheat the oven broiler on low.
- In the meantime, using a knife, cut a small circular opening in the top of the rolls.
- Gently scoop some of the insides of the bread out using your fingers.
- Once you have the insides scooped out, place the bread bowl under the broiler until it is toasted and golden brown.
- Ladle the soup into the bread bowl, sprinkle with parmesan and garnish with sundried tomatoes.
Nutrition
Calories: 554kcal | Carbohydrates: 50g | Protein: 35g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 349mg | Sodium: 997mg | Potassium: 602mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2935IU | Vitamin C: 23mg | Calcium: 312mg | Iron: 5mg
Tuscan Soup
Ingredients
- 1/2 lb Ground Italian Turkey Sausage
- 3 cloves Garlic minced
- 1/4 cup Onion chopped
- 1 tsp Dried oregano
- 4 cups Chicken broth
- 3/4 cup Heavy cream
- 2 cups Kale leaves stripped and chopped
- 1/2 cup Sun dried tomatoes chopped, plus more for garnish
- 4 Kaiser rolls
- 2 tbsp Parmesan cheese
Instructions
- Heat a non-stick pan over medium heat. Add the sausage, breaking it up into smaller pieces, until sausage is lightly browned, about 3-5 minutes.
- Add garlic, onion, and oregano to the pan. Cook, stirring constantly until onions have become translucent (about 2-3 minutes).
- Stir in chicken broth, cream, kale, and sundried tomatoes; season with pepper, to taste.
- Bring to a low simmer for 10-15 minutes until the soup becomes creamy.
- Preheat the oven broiler on low.
- In the meantime, using a knife, cut a small circular opening in the top of the rolls.
- Gently scoop some of the insides of the bread out using your fingers.
- Once you have the insides scooped out, place the bread bowl under the broiler until it is toasted and golden brown.
- Ladle the soup into the bread bowl, sprinkle with parmesan and garnish with sundried tomatoes.
Nutrition
Calories: 554kcalCarbohydrates: 50gProtein: 35gFat: 24gSaturated Fat: 12gCholesterol: 349mgSodium: 997mgPotassium: 602mgFiber: 4gSugar: 5gVitamin A: 2935IUVitamin C: 23mgCalcium: 312mgIron: 5mg
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