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Tuscany Soup

A comforting and creamy soup combining Italian sausage, potatoes, and kale, perfect for weeknight dinners or meal prep.
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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
  

For the Soup Base
  • 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 Salt
  • Pepper to taste Pepper
  • Olive oil for sautéing Olive oil

Method
 

Preparation
  1. 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.
  2. 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.
Cooking
  1. 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.
  2. Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
  3. 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.
Serving
  1. Serve hot in bowls with crusty bread on the side if desired.

Notes

Store leftover soup in the refrigerator for up to 4 days or freeze for up to 3 months. To prevent the cream from curdling, lower the heat and stir in the cream slowly.