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Tuscan-Style Potato Soup

Tuscan-Style Potato Soup
Photo by Randy Mayor

Ingredients

  • 4 ounces pecorino Romano cheese, divided
  • 4 cups fat-free, less-sodium chicken broth
  • 2 ¼ pounds cubed peeled Yukon gold potato (about 6 cups)
  • 2 ½ tablespoons olive oil, divided
  • ½ teaspoon freshly ground black pepper
  • 1 ounce pancetta, finely chopped
  • 2 heads garlic
  • + 7 more ingredients
    • 1 cup chopped kale
    • 6 ounces hot Italian sausage, casings removed
    • 2 cups finely chopped onion, divided
    • 1 cup half-and-half
    • ¼ teaspoon salt, divided
    • ¼ cup fresh sage leaves
    • 2 tablespoons pine nuts, toasted

1. Preheat oven to 400°. 2. Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes;...

View full recipe at My Recipes

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