IT’S SOUP SZN BABY Healthier Zuppa Toscana Ingredients: Olive oil 1 lb. sweet Italian turkey or chicken sausage 1 onion chopped 2 carrots peeled and chopped 1 celery stalk chopped 5-6 garlic cloves minced Pinch of Red pepper flakes 1 tsp fennel seeds 3-4 russet potatoes chopped (4 are shown on the cutting board, but I only ended up using 3) 1 TBL fresh thyme leaves 1 TBL roasted garlic better than bouillon (optional) 8 cups chicken broth 1 cup whole milk 1 parmesan cheese rind (optional) 2 bay leaves 2-3 cups shredded kale Salt and Pep In a Dutch oven on medium high heat, add 1 TBL olive oil. Add sausage and cook until browned. Add onion, carrot, and celery to the pot. Season with salt and pepper and let sweat for 3-4 minutes. Add garlic, thyme, red pepper flakes, and fennel seed. Stir until garlic is fragrant, about 1 minute. Add potatoes, stock, bouillon, bay leaves, and Parmesan cheese rind. Let simmer until potatoes are fork tender, about 15 minutes. Add milk and kale. Let simmer for another 2-3 minutes. To serve top with some extra black pepper, Parmesan cheese, and drizzle of olive oil! If you want to make it dairy free, any milk substitute will work! I’ve also added cannellini beans in the past for extra protein. #soupseason #zuppatoscana #souprecipe #cozyseason #cozykitchen #soup #souprecipe #fallrecipes