Tuscany Soup
A delightful Italian soup featuring Italian sausage, potatoes, and kale in a rich, creamy base, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb Italian sausage (spicy or mild) Choose based on your preferred spice level.
- 4 medium potatoes (diced) Russet or Yukon Gold recommended.
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 cup heavy cream Use half-and-half for a lighter version.
- 1 bunch kale (chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional) Add for extra heat.
- 1 tablespoon olive oil
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add chopped onion and minced garlic; sauté for 3-4 minutes or until the onion turns translucent.
Cooking the Sausage
- Add the Italian sausage to the pot, breaking it apart as it cooks for about 5-7 minutes until browned.
Adding the Vegetables
- Stir in diced potatoes, salt, black pepper, and crushed red pepper flakes.
- Pour in the chicken broth and raise the heat to bring the mixture to a boil.
Simmering
- Reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.
Final Steps
- Add chopped kale and heavy cream; stir well and cook for 5 more minutes.
- Taste and adjust seasoning as needed before serving hot.
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Notes
For best results, allow the soup to sit after cooking for flavors to meld. Can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Add cream upon reheating for best texture.