Tuscan Soup
Tuscan Soup is a comforting dish filled with the vibrant flavors of Italian sausage, potatoes, kale, and a creamy broth that warms the soul.
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)
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.
- 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
Swap Italian sausage for turkey sausage for a lighter version. Opt for fresh spinach instead of kale if you prefer a different green. Try using vegetable broth for a vegetarian option while keeping the flavors robust. Adjust the red pepper flakes to suit your spice preference; omit for a milder soup. For a gluten-free option, use gluten-free bread alongside. If you want a thicker soup, consider mashing a portion of the potatoes before adding the cream. Allow soup to cool completely for storage — keep in the refrigerator for 3 to 4 days or freeze for up to 3 months.