For a healthier take on a classic Italian recipe, try this Tuscan-style sausage and kale soup. This easy, one-pot recipe bursts with flavor but is lightened up and dairy free, incorporating coconut milk instead of the customary heavy cream. Lacinato kale, which has a long history in Italian cuisine, becomes softer and sweeter in the coconut milk and chicken stock broth, and it’s the perfect accompaniment to the mild sausage. It’s a creamy, hearty and comforting soup perfect for cooler temps!
Tuscan Kale Soup With Coconut Milk Broth
In soup pot or Dutch oven on medium heat, break up sausage with wooden spoon. Cook sausage about 10 minutes.
Add kale and sauté additional 5-10 minutes.
Stir in broth, coconut milk and spices. Bring to boil, then reduce heat to simmer, cover, and cook about 20 minutes. Serve warm.