Hearty Tuscan Sausage Soup with Kale and Potatoes
A comforting and hearty soup combining rich flavors of Italian sausage with fresh kale and potatoes, perfect for chilly days or family gatherings.
Ingredients
Main Ingredients
- 1 lb hot Italian sausage, casing removed Can substitute with turkey sausage for a lighter option.
- 6 cups reduced sodium chicken stock
- 6 pieces russet potatoes, cut into 1/2 inch cubes Can substitute with sweet potatoes for a different flavor.
- 1/2 tsp kosher salt Adjust to taste.
- 1/2 tsp crushed red pepper flakes Add cayenne for extra spice if desired.
- 4 cups chopped kale Can substitute with spinach.
- 1 cup heavy cream Could use half-and-half for a lighter version.
Instructions
Cooking the Soup
- Warm a Dutch oven or large 6-quart pot over medium-high heat. Add the Italian sausage and cook until browned, about 5-7 minutes.
- Drain excess drippings from the pan. Pour in the chicken stock, followed by the cubed potatoes, kosher salt, and crushed red pepper flakes. Bring to a boil.
- Reduce heat and let it simmer until potatoes are fork-tender, about 15 minutes.
- Remove 1 cup of potato cubes, mash them, and stir back into the soup for a thicker consistency.
- Incorporate the chopped kale and heavy cream, stirring well. Cook for an additional 3 minutes until kale is wilted.
- Taste and adjust seasoning with additional salt and red pepper flakes if desired.
Notes
Consider adding a splash of lemon juice before serving for brightness and sprinkle grated Parmesan cheese on top for added richness. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to three months.