Hearty Tuscan Sausage Soup with Kale and Potatoes
A comforting and nourishing soup featuring hot Italian sausage, kale, and russet potatoes, perfect for family dinners or chilly evenings.
Ingredients
Main Ingredients
- 1 lb hot Italian sausage, casing removed Flavor base with delicious spiciness
- 6 cups reduced sodium chicken stock Provides rich, savory backdrop
- 6 russet potatoes cut into 1/2 inch cubes Adds heartiness and texture
- 1/2 tsp kosher salt Enhances all the flavors
- 1/2 tsp crushed red pepper flakes Offers gentle heat
- 4 cups chopped kale Nutritious leafy green
- 1 cup heavy cream Adds velvety richness
Instructions
Cooking
- Warm a Dutch oven or a 6-quart pot over medium-high heat.
- Add the hot Italian sausage and cook while stirring occasionally until browned and fully cooked, breaking it up as needed.
- Drain excess sausage drippings from the pan.
- Return the pot to heat and pour in the chicken stock, along with the diced potatoes, kosher salt, and crushed red pepper flakes.
- Bring to a boil, then let it simmer until potatoes are fork-tender, about 15 minutes.
- Using a slotted spoon, remove 1 cup of the potatoes, mash them, and return to the pot to thicken the soup.
- Add the chopped kale and heavy cream, stirring to combine.
- Cook until the kale wilts and is tender, about 3 minutes. Adjust seasoning to taste.
Notes
For enhanced flavor, add minced garlic with the sausage, or a splash of lemon juice before serving. Experiment with greens like spinach or Swiss chard. Garnish with grated Parmesan cheese.