Tuscan Soup

 

Tuscan Soup

Ingredients

Italian sausage – 1 pound, casings removed, for a hearty, savory base

Onion – 1 small, finely chopped, adds sweetness and depth

Garlic – 3 cloves, minced, for aromatic richness

Chicken broth – 4 cups, the flavorful foundation of the soup

Fresh kale – 1 bunch, stems removed and leaves chopped, bringing vibrant color and nutrients

Heavy cream – 1 cup, for a luxurious, creamy texture

Parmesan cheese – ½ cup, freshly grated, to melt into the broth with savory richness

Salt and black pepper – to taste, balancing all flavors

Red pepper flakes – optional, for a gentle spicy kick

Instructions

Step 1: Cook the sausage

In a large pot, cook the Italian sausage over medium-high heat, breaking it apart into crumbles as it browns. Once fully cooked, drain off any excess fat.

Step 2: Sauté the aromatics

Add the chopped onion to the pot and cook for 3–5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the broth

Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to blend.

Step 4: Add the greens

Stir in the chopped kale and continue simmering for 5–7 minutes, or until the leaves are tender but still vibrant in color.

Step 5: Enrich the soup

Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Let the soup warm through for 2–3 minutes, stirring until the cheese is melted and the broth is creamy.

Step 6: Season and serve

Taste and adjust with salt, black pepper, and red pepper flakes (if using). Ladle into bowls and serve hot for a comforting, low-carb Tuscan-inspired meal.