Tuscany Soup
A comforting and hearty dish that marries Italian sausage with kale and cream, perfect for cold evenings.
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 Canned chicken broth can be used as a substitute.
- 1 bunch kale (Chopped, about 4 cups) Can substitute with other greens like spinach.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 teaspoon red pepper flakes Optional
- to taste Salt
- to taste Pepper
- Olive oil For sautéing
Instructions
Cooking
- 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, approximately 5-7 minutes. Drain excess fat if necessary.
- Introduce the diced onion and sauté for 3-4 minutes until softened. Then, add minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and pour in the chicken broth. Bring to a boil and 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). 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. Let the soup warm through for another 2-3 minutes.
- Serve hot in bowls, paired with crusty bread if desired.
Notes
Leftovers can be kept in the refrigerator for up to 4 days. For longer storage, freeze for up to three months. Consider adding a splash of white wine for enhanced flavor and use different greens for variety.