⅔ pound hot Italian sausage, removed from its casing
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 garlic cloves, smashed
1 tablespoon fresh thyme leaves
2 cups peeled and diced russet potatoes
1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
3 cups vegetable broth
½ cup white wine
2 cups packed torn kale leaves
Asiago cheese, shaved (for serving, optional)
Instructions
In a large pot over medium heat, brown sausage, breaking it into bite-size pieces with a spoon. Once sausage is browned, remove from pot and set aside.
Add onion, carrots and celery to pot and cook over medium heat, stirring occasionally, until tender, about 8 minutes.
Add garlic and thyme and cook for 2 minutes.
Add potatoes, tomatoes with juice, vegetable broth, white wine and cooked sausage. Stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, 20-25 minutes.
Add kale and simmer until it wilts, about 2 minutes. Season with salt and pepper to taste.
Serve with Asiago cheese, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/hearty-tuscan-soup-with-sausage-and-potatoes/