Why Make This Recipe
Tuscany Soup is a warm and hearty dish that is perfect for cold days. It combines savory Italian sausage, tender potatoes, and nutritious kale in a creamy broth. This recipe is not only easy to make but also delicious and filling, making it a great choice for family dinners or gatherings. Plus, it is customizable, allowing you to adjust the spice level and add your favorite ingredients.
How to Make Tuscany Soup
Ingredients:
- 1 pound Italian sausage (Mild or spicy)
- 4 medium potatoes (Russet or Yukon Gold, diced)
- 1 large onion (Diced)
- 3 cloves garlic (Minced)
- 6 cups chicken broth
- 1 bunch kale (Chopped, about 4 cups)
- 1 cup heavy cream (Can substitute with half-and-half for a lighter version)
- 1 teaspoon red pepper flakes (Optional)
- Salt (To taste)
- Pepper (To taste)
- Olive oil (For sautéing)
Directions:
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are tender.
- Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
- Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes.
- Serve hot in bowls with crusty bread on the side if desired.
How to Serve Tuscany Soup
Tuscany Soup is best served warm. Ladle it into bowls and consider adding a sprinkle of fresh herbs, like parsley, for an extra touch. It pairs perfectly with crusty bread or a side salad. You can also add some grated Parmesan cheese on top for added flavor.
How to Store Tuscany Soup
To store Tuscany Soup, let it cool to room temperature first. Then, transfer it to an airtight container and place it in the refrigerator. The soup will stay fresh for up to 3-4 days. If you want to freeze it, make sure to leave out the cream, as it may separate when thawed. You can add the cream when you reheat it.
Tips to Make Tuscany Soup
- For a spicier kick, use hot Italian sausage or add extra red pepper flakes.
- Don’t skip the sautéing step for the onion and garlic. This enhances their flavors!
- If you prefer a thicker soup, you can mash some of the potatoes with a fork before adding the cream.
- Feel free to toss in any vegetables you have on hand, such as carrots or zucchini.
Variations
You can customize Tuscany Soup by adding different greens like spinach or Swiss chard instead of kale. For a vegetarian option, skip the sausage and use vegetable broth, adding beans for protein.
FAQs
Can I use a different type of meat?
Yes, you can substitute the Italian sausage with ground turkey, chicken, or even leave it out for a vegetarian version.
How can I make this soup gluten-free?
Use gluten-free chicken broth and make sure the sausage you choose is gluten-free as well.
Can I make this soup in advance?
Absolutely! Tuscany Soup can be made a day in advance. Just reheat it on the stovetop, adding a little extra broth if necessary to thin it out.
Tuscany Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat, then cook the diced onion until softened for about 5 minutes.
- Add garlic and crumbled Italian sausage to the pot, cooking until browned; then drain any excess fat.
- Pour in chicken broth and diced tomatoes, stir in basil, oregano, and optional red pepper flakes, then bring the mixture to a simmer.
- Add cannellini beans and fresh spinach to the pot, cooking for 2-3 minutes until the spinach wilts.
- Optionally stir in heavy cream, then season with salt and pepper to taste before serving hot.