Anchor Caribbean

Creamy Tuscan Soup


  • 1 Pound ground Hot Italian sausage
  • 1 Small oniondiced
  • 2 Large cloves garlicminced
  • 4 Cups chicken broth
  • 2 Potatoesscrubbed clean
  • 1/2 Bunch kalede-stemmed and roughly chopped
  • 1 Cup Anchor cooking cream
  • 2 Tablespoons flour
  • 1 Pinch of red pepper flakesoptional
  • Salt and pepperto taste


  1. Brown the sausage in a large pot over medium heat. Grain any excess grease. (Failure to do this will result in red broth from the sausage grease.)
  2. Add the onions and cook for about 5 minutes, until softened. Add the garlic and cook for an additional minute.
  3. Add the chicken broth and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes.
  4. Slice the potatoes very thinly, about 1/8 inch thick. Bring to a gentle boil for about 15 minutes, until the potatoes are cooked through. (Fork tender but not overcooked.) Reduce heat to low.
  5. Pour the cooking cream into a container with a lid. Add the flour. Cover and shake until well-combined.
  6. Add it to the soup, increase heat to medium-high and let it thicken for 10 minutes.
  7. Reduce heat to low and add the kale. Add a pinch of red pepper flakes. Simmer for 5 minutes and serve!

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5