Tuscany Soup

Why Make This Recipe

Tuscany Soup is a comforting dish that brings warmth to any table. With a delightful mix of Italian sausage, hearty potatoes, and fresh kale, this soup is not just tasty—it’s also packed with nutrients. It’s perfect for chilly evenings or whenever you want a bowl of something hearty. Plus, it’s easy to prepare, making it ideal for both novice and experienced cooks.

How to Make Tuscany Soup

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)

Directions:

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. Next, add the diced onion to the pot and sauté for 3-4 minutes until softened.
4. Stir in minced garlic and cook for another minute until fragrant.
5. Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer.
6. 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. Serve hot in bowls with crusty bread on the side if desired.

How to Serve Tuscany Soup

Serve Tuscany Soup hot in bowls. A side of crusty bread is a great addition for dipping. You can also sprinkle some grated Parmesan cheese on top for extra flavor.

How to Store Tuscany Soup

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.

Tips to Make Tuscany Soup

• Use fresh ingredients for the best flavor.
• Adjust the amount of red pepper flakes based on your spice preference.
• Experiment with other greens, like spinach or Swiss chard, if you prefer.

Variation

You can make Tuscany Soup with ground turkey or chicken instead of Italian sausage for a lighter version. Additionally, feel free to add other vegetables, like carrots or celery, for more texture and nutrients.

FAQs

1. Can I make Tuscany Soup in advance?
Yes, Tuscany Soup keeps well and can be made a day in advance. Just store it in the fridge and reheat when you are ready to serve.

2. Can I adjust the creaminess of the soup?
Absolutely! You can use half-and-half for a lighter version or skip the cream altogether if you prefer a brothier soup.

3. What can I serve with Tuscany Soup?
Crusty bread or a simple green salad pairs nicely with this soup, enhancing the meal without overwhelming it.

Tuscany Soup

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting Tuscan soup made with Italian sausage, hearty potatoes, and fresh kale, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 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 (or half-and-half for a lighter version)
• 1 teaspoon red pepper flakes (optional)
• Salt (to taste)
• Pepper (to taste)
• Olive oil (for sautéing)

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Instructions

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. Stir in minced garlic and cook for another minute until fragrant.
5. Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer.
6. 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 before serving hot in bowls.

Notes

Serve with crusty bread for dipping. Can be made a day in advance and reheated.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 80mg