Description
A warm and comforting Tuscan soup featuring Italian sausage, kale, and tender potatoes.
Ingredients
Scale
- 1 lb. hot Italian sausage, casing removed
- 6 cups reduced sodium chicken stock
- 6 russet potatoes, cut into 1/2 inch cubes
- 1/2 tsp. kosher salt
- 1/2 tsp. crushed red pepper flakes
- 4 cups chopped kale
- 1 cup heavy cream
Instructions
- Warm a Dutch oven or a 6-quart pot over medium-high heat. Once hot, add the Italian sausage, allowing it to brown. Stir occasionally to break it into small pieces while cooking until thoroughly cooked.
- Drain any excess sausage drippings from the pot to keep the soup light yet flavorful. Return the pot to medium heat.
- Add the chicken stock, cubed potatoes, kosher salt, and crushed red pepper flakes to the pot. Bring the mixture to a boil. Let it simmer for about 15 minutes, or until the potatoes are fork-tender.
- To thicken the soup, use a slotted spoon to remove 1 cup of the cooked potatoes. Place them in a bowl and mash them before returning the mixture to the pot.
- Now, add the chopped kale and heavy cream to the pot. Stir all the ingredients together and continue cooking until the kale is wilted and tender, which should take about 3 minutes. Taste and adjust salt and red pepper flakes as desired.
Notes
Use fresh kale for maximum flavor and nutrition. Consider adding other vegetables like carrots or celery for added depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg