Summer is coming to an end, and fall will be here before we know it! This means our residents will start to see more soups, pumpkin, cinnamon, and apples in their meals.
Fall is a wonderful time of year for new foods. Here is a recipe that I look forward to sharing without residents!
Tuscan Sausage Soup:
1 lb. Italian sausage
1 chopped onion
1 chopped celery stalk
¾ cup heavy cream
2 cloves minced garlic
1 tsp. dried oregano
½ tsp. red pepper flakes
½ tsp. black pepper
6 cups chicken broth
6 cubed potatoes
½ lb. sliced mushrooms
4 cups chopped kale
- Cook your sausage, onion, celery, garlic. Don’t forget to drain.
- Add your broth, potatoes, and seasoning. Bring to a boil.
- Once your potatoes are fork tender, remove about 1 cup of potatoes and mash. This will help thicken the soup.
- Add your cream, kale, and mushrooms. Cook until mushrooms and kale are tender.
What I love about this recipe is that you can make it your own. This soup freezes well and can be made in an instant pot or a crockpot. Quick, easy, and delicious!
Hope Johnson – Dietary Supervisor