Tuscany Soup
A delightful blend of robust flavors and hearty ingredients, this Tuscany Soup features savory Italian sausage, fresh vegetables, and creamy broth, providing a comforting dish ideal for family dinners or gatherings.
Ingredients
Meat and Dairy
- 1 lb Italian sausage (spicy or mild) Choose according to preference.
- 1 cup heavy cream (or half-and-half) Alternative for a lighter version.
- ½ cup freshly grated Parmesan cheese For serving.
Vegetables and Broth
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth Can use vegetable broth for a vegetarian option.
- 2 cups fresh kale (chopped) Substitutes include spinach or swiss chard.
- 2 large russet potatoes (cubed)
- 1 tsp red pepper flakes (optional) Adjust to taste.
Instructions
Cooking the Sausage
- Heat a large pot over medium heat and add the Italian sausage. Cook for about 5 to 7 minutes, breaking it apart with a wooden spoon until it is nicely browned. Drain any excess fat.
Sautéing Vegetables
- Add the diced yellow onion and minced garlic to the pot. Sauté for 2 to 3 minutes until the onion is translucent.
Adding Potatoes and Broth
- Stir in the cubed russet potatoes and pour in the low-sodium chicken broth. Increase heat to bring to a boil, then reduce to a simmer for about 15 minutes until the potatoes are tender.
Creating Creamy Texture
- Stir in the heavy cream, heating for a couple of minutes. Then add the chopped kale and stir until wilted, about 5 minutes.
Seasoning and Serving
- Season with red pepper flakes, salt, and pepper to taste. Serve the soup hot, topped with freshly grated Parmesan cheese.
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Notes
For best results, use fresh ingredients. Adjust ingredients and spices based on taste preferences. The soup can be made ahead of time and tastes even better the next day. Perfect when served with crusty bread or a fresh salad.