Description
A comforting Tuscan soup made with Italian sausage, hearty potatoes, and fresh kale, perfect for chilly evenings.
Ingredients
Scale
- 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 sautรฉing)
Instructions
- 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 sautรฉ for 3-4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add 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 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