Tuscan Sausage Soup
It has been a crazy week for me so far. Work has basically been back-to-back meetings all day while trying to fit in actual work in the first and last hour of the day. My internet went down Tuesday afternoon and a technician couldn’t come out until noon on Wednesday. This meant I scrambled to find a place to work. Luckily we have friends who live close and allowed me to come over and steal their internet for a few hours each day. I’m back online and hope I don’t have any other surprises.
Moving on to today: Happy Valentine’s Day! We don’t buy cards or gifts and this year we haven’t even discussed the day. I assume we will be roasting the chicken I have brining for dinner. No special plans over here!
This is the second sausage soup I’ve posted in a short time frame but they are both different and so good! Let me know what you think.
Tuscan Sausage Soup
4 servings
1.5 lb ground pork
3 TBS Italian Seasoning
2 TBS sriracha
1 cup chopped Onion
2 TBS minced Garlic
1 med. Bell Pepper
6 Red potatoes (~6 cups chopped)
1/2 tsp Salt
1/2 tsp pepper
1/2 TBS Italian seasoning
6 cups Broth
3 cups packed chopped kale
1 cup Coconut Milk
2 TBS Lemon juice
2 TBS Flour
Place pork in deep pot (deep dutch oven or stock pot)
Season pork with Italian seasoning and sriracha and brown in med-high heat. Break up meat while cooking
Drain fat and set meat aside.
Turn down heat to medium heat
Add diced onion, bell pepper and garlic.
Cook until onions are soft and translucent.
Add chopped potatoes and season with salt, pepper, and ½ TBS Italian Seasoning
Add broth and bring heat up to med-high until it comes to a simmer and cook until potatoes are tender.
Mix coconut milk and flour (alternative thickening items work too). Take out ½ cup of hot liquid into the coconut mixture and stir to help with combination.
Stir coconut /flour mixture into the soup.
Add chopped kale, lemon juice, salt and pepper.
Cook for additional 10 minutes. Serve
