Tuscany Soup
A comforting blend of savory sausage, tender potatoes, and vibrant kale in a creamy broth, perfect for cozy evenings and gatherings.
Ingredients
Main Ingredients
- 1 lb Italian sausage (Mild or spicy)
- 4 medium potatoes (Russet or Yukon Gold, diced)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 bunch kale (chopped, about 4 cups)
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 tsp red pepper flakes Optional.
- to taste salt
- to taste pepper
- as needed olive oil For sautéing.
Instructions
Preparation
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion to the pot and sauté for 3-4 minutes until softened.
- Add minced garlic and cook for another minute until fragrant. Watch the garlic so it does not burn.
- Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
- Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes without boiling.
- Serve hot in bowls with crusty bread on the side if desired.
Notes
This soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat. Can also be frozen without cream for up to 3 months. Use good quality chicken broth for the best flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g
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