Creamy Tuscan Soup with potatoes, pork, and Kale

A hearty, creamy soup with crumbled pork sausage, cannellini beans, red potatoes, and kale simmered in broth with Italian seasoning and paprika. Comforting and filling.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large pot over medium heat.

Step 2

Use the tip of a knife to slice down the length of the sausages. Peel off the casing and discard.

Step 3

Once the pot is hot, add oil and swirl to coat the bottom. Add pork and break apart with a spoon. Cook, stirring occasionally, until browned and crumbly, 6–8 minutes.

Step 4

Meanwhile, peel and mince garlic. Peel and small dice onion.

Step 5

Add garlic and onion to the pot and cook, stirring frequently, until softened, 4–5 minutes.

Step 6

Drain and rinse beans.

Step 7

Add beans, broth, and spices to the pot. Cover and bring to a simmer.

Step 8

Meanwhile, wash potatoes. Cut into quarters, then thinly slice into 1/8-inch pieces. Add to the pot.

Step 9

Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the pot.

Step 10

Let the soup simmer, covered, until potatoes are fork tender, 10–15 minutes. Add cream and stir to combine.