Tuscan Kale Soup with Fennel Sausage & Potatoes

This Tuscan kale soup with fennels sausage and potatoes is a hearty and wholesome bowl of flavorful ingredients that will have you coming back for seconds.

Course Soup

Cuisine Fusion, International, Italian

Keyword Ground Meat, Kale, Pork, Potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 620kcal

Equipment

large pot with lid

Ingredients

500 grams ground pork about 1lb
700 grams potatoes about 1.5 lbs, finely cubed
200 grams Lacinato kale one big bunch
0.5 cup shallot finely diced
5 cloves garlic mashed or grated
2 teaspoons flour
2 tablespoons fennel seeds
2 teaspoon dried oregano
2 teaspoon dried basil
2.5 teaspoons salt or more to taste
1 teaspoon black pepper or more to taste
3 tablespoons olive oil
1250 ml water 5 cups

Instructions

Preheat oven to 200 C / 400 F (for the crispy kale garnish).
Thoroughly wash and dry the kale. Cut the stalks out and dice them finely. Set the leaves aside for now.
Heat 2 tablespoons of the oil in your pot over medium-high heat. Add the ground pork, fennel seeds, half the seasonings and salt. Sauté until lightly browned, breaking it up constantly.
Add the shallot and garlic, sauté again until aromatic and everything is browned.
Add the potatoes and water (at least 5 cups or enough to cover).
Cover with lid and simmer over medium heat for 30 minutes or until the potatoes are fork tender. Add another cup of water if the water reduces too much.
While the soup is simmering, take half the kale leaves and rub them with the remaining tablespoon of oil. Roast them in the preheated oven for 6-8 minutes or until crispy. Remove from oven and set aside until ready to serve.
Chop up the remaining kale leaves into bite-sized pieces and add them to the soup at around the 25 minute mark (or after you turn off the heat if you like them a bit firmer).
Taste and adjust seasoning.
When ready to serve, lay or crumble the crispy kale on top and more fresh cracked black pepper (if desired).

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