Description
Tuscan Sausage Soup is a cozy, creamy delight that brings the heart of Italy to your table. This comforting dish features spicy Italian sausage, tender potatoes, and vibrant kale all simmered in a rich chicken broth. Perfect for weeknight dinners or gatherings with friends, this soup is not only quick to prepare but also packed with flavor and nutrition. With its blend of creamy goodness and hearty ingredients, Tuscan Sausage Soup will warm your soul and impress your family and friends alike.
Ingredients
- 1 pound spicy Italian ground sausage
- 4 tablespoons butter
- ½ white onion, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4–5 yellow potatoes, cut into 1-inch pieces
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
Instructions
- In a large pot over medium heat, brown the spicy Italian sausage for about 5–6 minutes until cooked through. Remove with a slotted spoon and set aside.
- In the same pot, melt butter and sauté the diced onions until translucent (3–4 minutes), then add minced garlic and cook for an additional minute.
- Pour in the chicken broth and water, then add the potatoes, salt, and pepper. Bring to a boil and cook until potatoes are tender.
- Stir in the chopped kale and heavy cream, then return the cooked sausage to the pot. Adjust seasoning as needed.
- Serve hot, garnishing with grated parmesan cheese and Turkey bacon bits if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg
Keywords: For added nutrition, consider incorporating other vegetables like carrots or bell peppers. Letting the soup simmer longer can deepen flavors; feel free to adjust cooking times based on your preference. Leftovers can be stored in an airtight container in the fridge for up to 3–4 days or frozen for up to 3 months.