Tuscany Potato and Sausage Soup
Warm, hearty, and bursting with flavor, this Tuscany Potato and Sausage Soup is a comforting one-pot meal that's perfect for weeknight dinners or cozy gatherings. Featuring tender chunks of russet potatoes, savory Italian sausage, and vibrant kale leaves bathed in a rich, creamy broth, this recipe brings rustic Italian flair straight to your table. The addition of garlic, onion, and a subtle kick of red pepper flakes adds depth and warmth, while grated Parmesan and crusty bread make for the perfect finishing touches. Ready in just 50 minutes and easily customizable to suit mild or spicy palates, this soup is a must-try for fans of comforting and flavorful meals.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 3 Garlic cloves
- 6 cups Chicken broth
- 1 cup Heavy cream
- 4 cups Kale leaves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes
- 0.5 cup Grated Parmesan cheese (optional, for serving)
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the Italian sausage to the pot, breaking it into small pieces with a wooden spoon as it cooks. Cook until browned, about 5-7 minutes, then remove the sausage with a slotted spoon and set it aside on a plate lined with paper towels.
While the sausage cooks, peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic cloves.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and red pepper flakes to the pot. Cook for 1 minute, stirring frequently, until fragrant.
Pour in the chicken broth and bring it to a gentle boil.
Add the diced potatoes, salt, and ground black pepper. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, rinse the kale leaves and remove their tough stems. Tear the leaves into bite-sized pieces.
Once the potatoes are tender, return the cooked sausage to the pot and stir in the kale leaves. Simmer for 5 minutes, or until the kale has wilted.
Stir in the heavy cream and cook for an additional 2-3 minutes, allowing the soup to heat through.
Taste the soup and adjust seasoning as needed with additional salt or pepper.
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1243 mg | 26% | |
*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.
