Tuscan Soup
Warm, hearty, and bursting with rustic Italian flavors, this Tuscan Soup is the perfect comfort food to enjoy year-round. Featuring tender Italian sausage, creamy Russet potatoes, and vibrant kale simmered in a savory chicken broth, this recipe combines wholesome ingredients into a bowl of pure satisfaction. A touch of red pepper flakes and heavy cream create the ideal balance of spice and richness, while hints of garlic and onion infuse the soup with irresistible depth. Ready in under an hour, this easy-to-make classic is ideal for cozy family dinners or casual gatherings. Serve it hot, topped with a sprinkle of Parmesan cheese and paired with crusty bread for a meal that's as filling as it is flavorful. Perfect for anyone searching for authentic Tuscan-style recipes or homemade Italian soups!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 0.5 tsp Red pepper flakes
- 3 Russet potatoes, peeled and diced
- 6 cups Chicken broth
- 1 cup Heavy cream
- 4 cups Kale leaves, stems removed and chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Grated Parmesan cheese (optional, for serving)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside on a plate lined with a paper towel.
In the same pot, add the olive oil and diced onion. Sauté for 4-5 minutes, until the onion is soft and translucent.
Add the minced garlic and red pepper flakes to the pot. Cook for 1 minute, stirring frequently, until fragrant.
Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Return the cooked sausage to the pot. Stir in the heavy cream and kale. Simmer for another 5-7 minutes, until the kale is wilted and tender.
Season the soup with salt and black pepper to taste. Adjust seasoning if needed.
Ladle the soup into bowls, garnish with grated Parmesan cheese if desired, and serve with crusty bread on the side.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
