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A bowl of creamy Tuscan Soup with kale, potato chunks, and sausage sits on a wooden table next to a spoon and napkin. The soup is hearty and rustic, garnished with fresh green kale leaves.
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5 from 3 votes

Creamy Tuscan Soup with Sausage and Kale: A Hearty Italian Delight

Welcome to another delicious recipe that's gonna make your taste buds do the cha-cha! Today, we're diving into a bowl of pure comfort with my Creamy Tuscan Soup with Sausage and Kale. If you’re craving something that’s rich, creamy, and packed with flavor, you’ve hit the jackpot. This soup is perfect for cozy evenings or anytime you need a hearty meal that'll warm you up from the inside out.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Italian
Keyword: creamy, Sausage, soup, tuscan
Servings: 4 people

Ingredients

  • 1 lb Italian sausage (choose between mild or spicy, based on your preference)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 clove garlic, minced
  • 4 cup chicken broth
  • 3 cup russet potatoes, peeled and diced
  • 2 cup kale, chopped and stems removed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • Salt and pepper to taste

Instructions

  • Cook the Sausage:Heat the olive oil in a large soup pot or Dutch oven over medium heat.Add the Italian sausage, breaking it up with a spoon. Cook until the sausage is browned and cooked through, about 6-8 minutes.Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  • Sauté the Aromatics:Add the diced onion to the pot and cook for about 5 minutes, or until it becomes translucent and soft.Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
  • Build the Soup Base:Pour in the chicken broth and bring to a boil.Add the diced potatoes and reduce heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender.
  • Add Kale and Cream:Stir in the chopped kale and cook for about 3-5 minutes, until it's wilted and tender.Return the cooked sausage to the pot. Add the heavy cream and stir to combine. Allow the soup to return to a simmer.
  • Season and Serve:Season the soup with salt, pepper, and red pepper flakes to taste.Stir in the grated Parmesan cheese until it melts and is fully incorporated.Serve hot, garnished with additional Parmesan if desired.

Nutrition

Serving: 1g | Calories: 320kcal