Tuscany Soup
A comforting and hearty Italian soup filled with earthy greens, savory sausage, and creamy goodness, perfect for cozy nights.
Ingredients
Main Ingredients
- 1 pound Italian sausage (mild or spicy) For added depth, try high-quality sausage.
- 4 medium potatoes (Russet or Yukon Gold, diced)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth Use high-quality broth for better flavor.
- 1 bunch kale (chopped, about 4 cups) Can substitute with spinach or Swiss chard.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 teaspoon red pepper flakes (optional) Adjust to taste for desired spiciness.
- to taste Salt
- to taste Pepper
- 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.
- Next, add the diced onion to the pot and sauté for 3-4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the diced potatoes along with the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for approximately 15 minutes, or until the potatoes are tender.
- Now it's time to add the chopped kale and red pepper flakes (if using). Stir well and cook for another 5 minutes.
- Lower the heat and stir in the heavy cream carefully. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes.
- Serve hot in bowls, and consider adding a side of crusty bread if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on stovetop or in microwave.