An Autumn Soup, Tuscan Style

1. 1

   Add the peanut oil to a large pot. If using turkey sausage links, slice them up into 1/2 inch rounds and brown them in the oil. If using ground meat, simply crumble into the pot and brown.

2. 2

   Add the red pepper flakes, potato, stock and kale. Stir briefly to combine, then bring to a boil. Turn heat back down to a simmer and cook for an hour.

3. 3

   When kale is tender and potato is done, turn heat off and and stir in milk or cream. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.