Creamy Tuscan Sausage Soup

Comfort in a bowl! You probably already have all the ingredients on hand! You can substitute the kale with Swiss chard or baby. And don't forget a nice crusty bread to dip in the delicious broth!

Servings: 6 to 8

Preparation: 15 minutes

Cooking: 30 minutes

Ingredients :

• 2 tbsp extra virgin olive oil
• 3-4 Italian sausages (400g) mild or spicy, removed from their casings
• ½ fresh fennel or 2 celery sticks, finely chopped
• 1 small yellow onion, chopped
• 1 large clove garlic, finely grated
• ¼ tsp chili flakes
• ¼ tsp ground fennel seeds
• 1 liter of reduced-sodium or sodium-free chicken broth (I like the Imagine brand)
• 2 small yellow potatoes, diced
• 1 small bunch kale, (about 4-5 sprigs) stems removed and leaves roughly chopped
• 1/2 cup 15% or 35% cream
• Slices of sourdough or country bread, to serve

Parmesan chips:

• 125 g Parmigiano Reggiano cheese, grated
• ½ cup panko or homemade breadcrumbs
• A drizzle of extra virgin olive oil

Steps:

1. Heat olive oil in a large saucepan or cast iron Dutch oven over medium heat.
2. Add the sausages removed from their casings. Cook, breaking them up with a wooden spoon, until they are golden brown (about 5 minutes). Remove the sausages from the pan and set aside.
3. In the same pan, add the fennel or celery, onion and a pinch of salt. Sauté for 5 minutes until the vegetables are tender.
4. Stir in garlic, chilli flakes and ground fennel seeds. Cook, stirring, for 1 minute to release flavours.
5. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes, or until the potatoes are tender.
6. For the Parmesan crisps, preheat oven to 375°F (190°C). Finely grate Parmesan directly onto a baking sheet lined with parchment paper. The amount of cheese will make 6 crisps. Gather the grated cheese into 6 small piles and flatten slightly. Add breadcrumbs, fresh thyme, and olive oil.
7. Bake for 8 to 10 minutes, or until chips are golden brown and crispy. Let cool completely before handling.
8. After 15 minutes of cooking, add the chopped kale and reserved sausages to the pot. Cook for another 5 minutes, until the kale is tender. At the last minute, add the cream and season with salt and pepper, to taste.
9. To serve, spoon soup into bowls and top with parmesan crisps. And enjoy with a piece of sourdough bread. SO good!