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A close-up, overhead shot of creamy Tuscan sausage and potato soup in a rustic ceramic bowl resting on a wooden table.

Tuscan Sausage and Potato Soup: A Creamy, Rustic Masterpiece

This Tuscan Sausage and Potato Soup features heavy browned crumbles of Italian sausage, thick rustic chunks of tender potatoes, and wilted dark green kale ribbons submerged in a rich, creamy, light ivory broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) ground Italian sausage Mild or spicy, heavily browned
  • 3 large (1.5 lbs / 680g) Russet potatoes Peeled and cut into thick rustic chunks
  • 1 bunch (4 oz / 115g) Lacinato kale Stems removed, sliced into dark green ribbons
  • 1 cup (240ml) heavy cream Creates the rich ivory broth
  • 4 cups (960ml) chicken broth High-quality foundation liquid
  • 1 medium (150g) yellow onion Diced
  • 3 cloves (15g) garlic Minced
  • 1 tbsp (15ml) olive oil For searing the meat
  • 30 g parmesan cheese Freshly grated, for garnish
  • 1 pinch (2g) red pepper flakes For garnish

Equipment

  • 1 Heavy-Bottomed Dutch Oven Essential for even heat distribution and building flavor.
  • 1 Wooden Spoon Used for scraping up caramelized bits from the bottom of the pot.

Instructions
 

Making the Soup
  1. Heat 1 tbsp (15ml) of olive oil in your Dutch oven over medium-high heat. Add the ground Italian sausage, breaking it apart into heavy browned crumbles. Cook for 7-9 minutes until deeply caramelized. Leave about 1 tbsp (15ml) of fat in the pot.
  2. Reduce the heat to medium and add the diced yellow onion into the residual sausage fat. Sauté for 4-5 minutes until translucent. Add the minced garlic and cook for 60 seconds until aromatic.
  3. Pour the chicken broth into the Dutch oven, scraping the bottom of the pot. Add the thick rustic chunks of tender potatoes. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15-20 minutes until fork-tender.
  4. Turn the heat down to low and slowly stir in the heavy cream. Gently fold in the dark green kale ribbons and let the soup simmer uncovered for 3-5 minutes until the greens are wilted. Remove from heat immediately.
  5. Ladle into rustic ceramic bowls. Garnish generously with grated parmesan cheese and a pinch of red pepper flakes, letting the orange oil droplets float to the top.

Notes

Tip 1. Do not boil the soup vigorously after adding the heavy cream, as the dairy may curdle.
Tip 2. Ensure your potato chunks are uniformly cut for even cooking.
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