As much as I love my soups, I just realized that I only have shared 1 or 2 on this blog –  for shame! I usually have soup at least 2 or 3 times a week, either as the main course or as a side for dinner. One of my favorites, along with clam chowder and tomato soup, is this spicy Tuscan soup. I found a recipe for this soup years ago only to recently discover that this is a popular dish offered at Olive Garden – who would have thought! No wonder this soup is so tasty! Spicy sausage with chopped kale, potato chunks and a creamy broth…what could be better? Well, I can think of one thing – a chance to win $700 worth of gifts! Read on for more details…

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Now on to the recipe!

Serves 3-4

473

Spicy tuscan soup

30 minTotal Time

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Ingredients

• 1 tbsp olive oil
• 8 ounces smoked chorizo, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 medium potatoes, cut into 1/4 inch thick battonet
• 3 cups chicken stock
• 2 cups kale, roughly chopped
• 1/2 cup coconut milk
• salt and pepper

Instructions

1. Heat 1 tbsp olive oil in a medium sauce pot over medium-high heat. Add diced chorizo and saute until browned, about 3-4 minutes. Remove sausage with a slotted spoon and set aside.
2. Add red onion and cook until softened, about 3-4 minutes. Stir in garlic and red pepper flakes, cooking another 30 seconds. Add the potato and chicken stock. Cover and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are cooked.
3. Add chopped kale, coconut milk, and sausage. Cook for 5 more minutes. Season with salt and pepper. Serve.

7.8.1.2

225

**Helpful tips and common mistakes

The original spicy Tuscan soup is a bit heavier with ground breakfast sausage and heavy cream; to lighten it up, I substituted coconut cream. I like my soup more on the spicy side so I chose to use chorizo, however, you can use any protein you like, even chicken or shrimp.

If you’re on the Paleo or gluten-free diet, you can skip the bread bowl but for everyone else, I strongly encourage the extra carbs! Who doesn’t love soup in a sourdough bread bowl?

Just carve the top…

and remove some of the bread inside. Reserve the bread filling for breadcrumbs or just for nibbling while the soup cooks. You want enough space inside the bread bowl for the soup.

Once the kale is softened and the soup has slightly thickened, it’s ready to be devoured. I kid you not, I ate up this soup in ten minutes it was so delicious! Although I used coconut milk, the coconut flavor was not as overpowering as expected. The flavorful spicy sausage and bitter kale balance out each other while the potato adds extra creaminess. With or without the bread bowl, this spicy Tuscan soup is a winner!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.