Tuscan Sausage Soup
Savory Italian sausage, nourishing broth, fresh kale, and potatoes make a hearty, creamy Tuscan sausage soup!
Servings: 6 servings
Calories: 401kcal
Equipment
Ingredients
- 1 lb Italian sausage
- 1 tablespoon butter
- ¾ cup carrot diced into circles or half moons, not too thick
- ½ cup celery medium diced
- ¾ cup onion diced
- ½ teaspoon salt to taste
- ½ teaspoon Black pepper or to taste
- 2 tablespoons all purpose flour
- 6 cups chicken or vegetable broth
- 1 cup half and half
- 4 large Golden potatoes diced thick, about 2 ½ cups
- 4 cups kale chopped roughly
Instructions
- Heat a large Dutch oven or 4-quart pot over medium-high heat.
- Add the Italian sausage, breaking it into pieces with a wooden spoon. Heat until browned and fully cooked. Set sausage aside and drain the drippings, reserving 1 tablespoon.
- Return the pot to the heat and add the butter, reserved drippings, carrots, celery, and onion. Season with salt and black pepper. Cook for 5–7 minutes until the vegetables are softened.
- Sprinkle the flour over the cooked veggies and stir to coat evenly.
- Gradually pour in the broth, stirring continuously to avoid lumps. Slowly add the half-and-half, then stir in the potatoes. Bring the soup to a boil, reduce the heat, and let it simmer for 20–25 minutes or until the potatoes are fork-tender.
- Season with additional salt and pepper as needed. Add the sausage back to the pot and add the kale. Stir and simmer on low heat until the kale is tender.
Notes
- You can use just about any type of sausage. I like using sweet Italian sausage links with basil but you can use any other sausage (chicken sausage, turkey sausage, etc.) you prefer. This would also be good with a spicy Italian sausage. You can use ground sausage or even plain ground meat, but that will need extra seasonings like salt, pepper or all-purpose seasoning.
- Make your own homemade bone broth or use reduced-sodium broth if you’re watching sodium intake.
- To thicken the soup, use a slotted spoon to remove 1 cup of potatoes. Mash them in a bowl and stir them back into the soup for a creamier texture.
- Don’t boil the cream for too long as it may start to curdle.
- Cut the potatoes into about 1 inch cubes or even a little smaller so they will cook within 20 minutes.
- Store in the fridge for 2-4 days. Like many creamy recipes, it doesn’t freeze well. After thawing, it may separate and lack flavor.
Nutrition
Calories: 401kcal | Carbohydrates: 28g | Protein: 16g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 872mg | Potassium: 846mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3240IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 2mg
