Hearty Tuscan Sausage Soup with Kale and Potatoes
A rich and flavorful Tuscan sausage soup featuring succulent sausage, tender potatoes, and vibrant kale in a creamy broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb hot Italian sausage, casing removed Use high-quality sausage for richer flavor.
- 6 cups reduced sodium chicken stock Adjust based on desired thickness.
- 6 pieces russet potatoes, cut into 1/2 inch cubes Ensure even-sized cubes for uniform cooking.
- 1/2 tsp kosher salt Adjust according to taste.
- 1/2 tsp crushed red pepper flakes Add more for a spicier soup.
- 4 cups chopped kale Spinach or Swiss chard can be used as substitutes.
- 1 cup heavy cream For a lighter option, use less cream.
Instructions
Preparation
- Warm a Dutch oven or a 6-quart pot over medium-high heat.
- Add the Italian sausage to the pot and cook it, stirring occasionally, until nicely browned and cooked through.
- Drain any excess drippings from the pan.
Cooking
- Return the pot to heat, then pour in the chicken stock and add the cubed potatoes, kosher salt, and crushed red pepper flakes.
- Bring the mixture to a boil and let it simmer until the potatoes are fork-tender, around 15 minutes.
- Use a slotted spoon to remove 1 cup of the cooked potatoes from the pot, mash them, and return to the pot to help thicken the soup.
- Add the chopped kale and heavy cream to the pot, stir to combine, and continue cooking until the kale wilts, approximately 3 minutes.
- Taste the soup and adjust the salt and red pepper flakes to your preference.
Notes
For storage, refrigerate leftovers in an airtight container for up to 3 days. The soup freezes well for up to 3 months. Consider adding garlic or herbs at the start for enhanced flavor.