If I could have soups every day...I wouldn't complain.
They are such a great way to use pretty much anything in your fridge and pack in a ton of nutrients.
This Tuscan Kale Soup is made on the stove in one pot and is ready in under an hour!
Over the Spoon for:
A healthy creamy Italian Chicken Sausage soup
A hearty and filling kale recipe.
Naturally gluten-free soup made with quinoa
Loaded with protein form the chicken sausage and fiber from the kale and quinoa.
What's in this soup?
- I used ground Italian chicken sausage but you can definitely substitute ground turkey sausage or regular sausage.
- I add Greek yogurt in the end for a creamy Italian soup taste but if you want to keep the soup dairy free, you can absolutely leave out the Greek yogurt.
How to make:
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It is my goal to inspire you to create healthy and easy meals.
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Tuscan Kale Soup
- 1 tbsp minced garlic
- 1 diced yellow onion
- 1 red bell pepper
- 1 lb. ground chicken sausage (or turkey sausage)
- 1 15 oz. can tomatoes
- ½ cup quinoa
- 2 cups chicken bone broth
- 2 cups kale
- 1 tsp onion salt
- 1 tsp italian seasoning
- 1 bay leaf
- ½ cup full fat greek yogurt
- In a large greased pot, saute onion, pepper, and garlic on medium heat with a pinch of salt for about 5 minutes.
- Add sausage and cook until fully brown.
- Add onion salt, Italian seasoning, (red pepper flakes if you like spicy!) and stir.
- Stir in tomatoes, broth, bay leaf, and quinoa and bring to a boil.
- Bring to a simmer, add kale, and cook for about 15 minutes or until quinoa is fully cooked.
- Turn off heat, remove bay leaf, and stir in greek yogurt.
- Serve! Option to add fresh parsley as a garnish.
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