Tuscany Soup
A hearty Italian soup featuring savory Italian sausage, fresh kale, and creamy goodness, perfect for chilly evenings or any occasion.
Ingredients
Main Ingredients
- 1 lb Italian sausage (spicy or mild) Choose according to preference.
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth Substitute with vegetable broth for a vegetarian version.
- 1 cup heavy cream Can use half-and-half as a lighter option.
- 2 cups fresh kale (chopped) Substitute with spinach or Swiss chard if preferred.
- 2 large russet potatoes (cubed)
- 1 tsp red pepper flakes Optional, for added heat.
- ½ cup freshly grated Parmesan cheese For serving.
Instructions
Cooking the Soup
- Heat a large pot over medium heat. Add the Italian sausage and cook until browned and cooked through, about 5 to 7 minutes.
- Drain any excess fat and return the pot to heat.
- Add the diced onion and minced garlic. Sauté for about 2 to 3 minutes until the onion is translucent.
- Stir in the cubed potatoes, then pour in the chicken broth. Increase the heat to bring to a boil, then reduce to a simmer and cook for about 15 minutes until potatoes are tender.
- Gently stir in the heavy cream and let heat for a few minutes before adding the chopped kale. Stir until the kale is wilted, about 5 minutes.
- Season the soup with red pepper flakes, salt, and freshly ground black pepper to taste.
- Ladle into bowls and top with grated Parmesan cheese.
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Notes
This soup can be made a day in advance and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.