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Tuscan Soup

A hearty and creamy Tuscan soup with sausage, potatoes, and kale that's perfect for cold nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

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.
  • Salt To taste.
  • Pepper To taste.
  • Olive oil For sautéing.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
  2. 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.
  3. Add the diced onion to the pot and sauté for 3-4 minutes until softened.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Stir in the diced potatoes and pour in the chicken broth.
  6. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
  7. Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
  8. Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste.
  9. Allow the soup to warm through for another 2-3 minutes.
  10. Serve hot in bowls.

Notes

You can top with grated Parmesan cheese or a drizzle of olive oil. For storage, let the soup cool to room temperature and store in airtight containers in the fridge for up to 3-4 days.