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- 1 pound Italian sausage (spicy or mild) - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 large bunch of kale, chopped - 2 medium Yukon Gold potatoes, diced - 1 can diced tomatoes (14 oz, undrained) - 1 cup heavy cream (or coconut cream) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt, black pepper, and red pepper flakes (optional) I love using fresh ingredients for my Tuscan Sausage Kale Soup. The Italian sausage gives it a rich flavor, while the kale adds a nice touch of color and health. You can choose spicy sausage if you want a kick. For a milder flavor, stick with the mild version. The onion and garlic form a wonderful base for the soup. I always finely dice the onion to ensure it cooks evenly. The minced garlic adds depth and aroma. For the broth, I prefer low-sodium chicken broth. It keeps the soup healthy while allowing me to control the salt. The Yukon Gold potatoes bring creaminess and body to the soup. They really help to thicken it while cooking. I use a can of diced tomatoes in this recipe. The juice from the tomatoes enhances the soup's flavor. Heavy cream, or coconut cream for a dairy-free option, gives the soup a velvety texture. Finally, I season the soup with thyme and oregano. They add warmth and earthiness. Salt, black pepper, and red pepper flakes can be adjusted to your taste. Feel free to make this soup your own! {{ingredient_image_2}} Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add the finely diced onion. Stir it often until it turns soft and translucent, which takes about five minutes. Next, add the minced garlic to the pot. Cook it for one to two minutes until it smells great and becomes fragrant. Now, crumble the Italian sausage into the pot. Use a wooden spoon to break it apart. Cook the sausage until it is browned and no longer pink, which should take about six to eight minutes. Make sure to mix it well with the onions and garlic. Once the sausage is browned, add the diced Yukon Gold potatoes to the pot. Then pour in the four cups of low-sodium chicken broth and the can of diced tomatoes, including the juices. Stir everything together well. Raise the heat to bring the mixture to a rolling boil. Once it starts boiling, lower the heat to a gentle simmer. Cook this uncovered for about 15 to 20 minutes. You want the potatoes to be fork-tender by the end. After the potatoes are tender, it’s time to add the kale. Toss in the chopped kale, along with the dried thyme and oregano. Season it generously with salt and freshly cracked black pepper. Continue cooking for an additional five to ten minutes until the kale wilts and becomes tender. Next, lower the heat again and stir in the heavy cream. Warm it through gently; avoid letting the soup boil again. Taste the soup and adjust the seasoning if needed. If you like a bit of spice, sprinkle in red pepper flakes to your taste just before serving. Selecting the right type of sausage Choosing the right sausage is key. I love using Italian sausage for its rich flavor. You can pick spicy sausage for a kick or mild sausage for a softer taste. Both work well in this soup. How to enhance flavors with seasoning Seasoning brings the soup to life. I recommend using salt, black pepper, and dried herbs. Thyme and oregano add depth. Taste as you go to make sure the flavors balance well. Managing cooking times for vegetables Cooking times are important for texture. Start with the onion and garlic. They need about five minutes to soften. Then, add the potatoes and cook until they are fork-tender, about 15-20 minutes. Finally, stir in the kale and cook until it wilts. Ensuring creamy texture without curdling To keep the cream smooth, add it at the end. Lower the heat before stirring in the cream. This prevents it from boiling, which can cause curdling. Ideal serving suggestions Serve the soup in deep, rustic bowls. This adds to the homey feel. Pair it with crusty artisan bread for dipping. Garnishes to elevate the dish Garnish is your friend! I love adding freshly grated Parmesan cheese. A drizzle of extra virgin olive oil makes it shine. This simple touch makes the dish look and taste gourmet. Pro Tips Choose Your Sausage Wisely: Opt for high-quality Italian sausage for the best flavor. Spicy sausage will add a delightful kick, while mild sausage will create a more balanced taste for those who prefer gentler flavors. Enhance the Kale: If you find kale too tough, consider massaging the leaves with a pinch of salt before adding them to the soup. This will help soften the texture and enhance its flavor. Balance the Creaminess: If you're looking for a lighter version, substitute half of the heavy cream with low-fat milk or plant-based milk to reduce calories while still keeping a creamy texture. Fresh Herbs for a Boost: For an extra layer of flavor, garnish your soup with fresh herbs like parsley or basil just before serving. Fresh herbs can elevate the dish and add a burst of freshness. {{image_4}} You can easily change some ingredients to fit your needs. If you want a dairy-free version, swap heavy cream for coconut cream. This gives a nice, rich flavor without the dairy. For a vegan option, use plant-based sausage and skip the cream. You can also switch up the greens. If you don't have kale, try spinach, Swiss chard, or collard greens. Each green offers a unique taste and texture. Add carrots or celery for more crunch and flavor. To boost flavor, add different herbs. Fresh basil, parsley, or rosemary can make a big difference. You can also mix in spices like cumin or smoked paprika for an extra kick. Want more protein? Try adding cooked beans like cannellini or chickpeas. They add heartiness and pair well with the soup. You can even toss in some diced chicken or shrimp for a different twist. This soup pairs well with crusty bread. A nice slice of sourdough or a warm baguette is perfect. You can also serve it with a fresh salad for a lighter meal. Another fun way to serve the soup is in bread bowls. This adds a fun element and makes for easy clean-up. For a gourmet touch, sprinkle some freshly grated Parmesan on top before serving. Enjoy your soup hot and flavorful! To store leftovers, let the soup cool first. Then, pour it into a sealed container. This keeps it fresh for up to three days in the fridge. When you're ready to eat, reheat the soup on low heat. Stir it often to warm it evenly. You can also use the microwave. Just cover the bowl to avoid splatters. If you want to freeze the soup, follow these steps: 1. Allow the soup to cool completely. 2. Pour it into a freezer-safe container. Leave some space at the top for expansion. 3. Seal the container well and label it with a date. It can stay frozen for up to three months. When you thaw the soup, do it in the fridge overnight. If you're in a hurry, you can use the microwave on the defrost setting. After thawing, reheat the soup on the stove or in the microwave. Stir well to ensure even heat. This soup keeps well when stored properly. In the fridge, it lasts about three days. In the freezer, you can enjoy it for up to three months. To check for spoilage, look for off smells or changes in color. If you see any mold or unusual textures, it’s best to toss it. This way, you ensure you always enjoy a safe and tasty meal! Yes, you can make this soup ahead of time. It tastes even better the next day! - Meal Prep Tips: - Cook the soup as directed and let it cool. - Store it in airtight containers in the fridge. - It will stay fresh for about 3 days. A crusty bread pairs well with the soup. The bread helps soak up the broth. - Recommended Pairings: - Serve with a simple green salad for a light touch. - Garlic bread adds extra flavor and crunch. If you want more heat, add red pepper flakes. You can sprinkle them in at the end. - Options for Adding Heat: - Use spicy Italian sausage instead of mild. - Add sliced jalapeños or crushed red pepper for extra kick. This blog post shared how to make a tasty Tuscan Sausage Kale Soup. We covered ingredients like Italian sausage, potatoes, and kale. You learned step-by-step cooking methods, plus tips and tricks for perfecting your soup. We also explored variations and how to store leftovers for later use. Enjoy making this comforting dish! It’s easy, tasty, and great for sharing with others.

Tuscan Sausage Kale Soup

A hearty and flavorful soup featuring Italian sausage, kale, and creamy potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound Italian sausage
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 large bunch kale, thick stems removed, leaves roughly chopped
  • 2 medium Yukon Gold potatoes, diced
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and freshly cracked black pepper
  • for sautéing tablespoon olive oil
  • optional red pepper flakes

Instructions
 

  • In a large pot or Dutch oven, pour in a tablespoon of olive oil and warm over medium heat. Add the diced onion and sauté, stirring occasionally, until softened and translucent, approximately 5 minutes.
  • Introduce the minced garlic to the pot, cooking for an additional 1-2 minutes until it releases its aromatic flavor and becomes fragrant.
  • Crumble the Italian sausage into the pot, breaking it apart with a wooden spoon. Cook until the sausage is browned and no longer pink, about 6-8 minutes. Ensure it’s well distributed in the mixture.
  • Once the sausage is browned, add the diced Yukon Gold potatoes, low-sodium chicken broth, and the entire can of diced tomatoes (including the juices) to the pot. Stir well to combine all the ingredients.
  • Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer. Let it cook uncovered for 15-20 minutes, or until the potatoes are fork-tender.
  • After the potatoes are tender, stir in the chopped kale alongside the dried thyme and oregano. Season generously with salt and freshly cracked black pepper. Continue cooking for an additional 5-10 minutes, or until the kale is wilted and tender.
  • Lower the heat and gently stir in the heavy cream, warming it through without allowing the soup to come to a boil. Taste the soup and adjust the seasoning if needed.
  • If you favor a bit of spice, sprinkle in red pepper flakes to taste just before serving.

Notes

Ladle the soup into rustic bowls and garnish with Parmesan cheese and olive oil. Serve with crusty bread.
Keyword comfort food, Italian sausage, kale, soup