Tuscany Soup
A warm and hearty soup combining Italian sausage, tender potatoes, and leafy kale in a creamy broth. Perfect for a weeknight dinner or a cozy weekend meal.
Ingredients
Main Ingredients
- 1 pound 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 teaspoon red pepper flakes (Optional)
- to taste Salt
- to taste Pepper
- as needed Olive oil (For sautéing)
Instructions
Cooking
- 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.
- 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.
- Serve hot in bowls with crusty bread on the side if desired.
Notes
Serve with crusty bread, garlic toast, or a simple side salad. You can top with grated Parmesan or crushed red pepper flakes for extra heat.