Sausage-and-Potato Tuscan Soup


  • 2 (18.8-oz.) cans hearty baked potato with cheddar and bacon bits soup
  • 1 (8-oz.) pkg. precooked Italian sausage
  • ¼ c. drained and cut up marinated sundried tomatoes
  • 2 tbsp. red wine vinegar
  • ¼ tsp. coarsely ground garlic pepper

Add large stalks curly kale, ribs removed and leaves coarsely chopped (2 cups)

Stir together soup, sausage, sundried tomatoes, vinegar and garlic pepper in a medium saucepan.

Bring to boil; reduce heat to low. Simmer, uncovered, for 5 minutes. Add chopped kale; simmer for 8 to 10 minutes more or until heated through.

ENJOY YOUR MEAL

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