Tuscan Sausage Potato Soup

How to make Tuscan Sausage Potato Soup

Ingredients:

1 lb. hot Italian sausage, casing removed

6 cups reduced sodium chicken stock

6 russet potatoes, cut into 1/2 inch cubes

1/2 tsp. kosher salt

1/2 tsp. crushed red pepper flakes

4 cups chopped kale

1 cup heavy cream

Instructions:

Warm a Dutch oven or 6-quart pot over medium-high heat.

Add Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until sausage is browned and cooked through.

Drain the sausage drippings from the pan.

Return the pot to the heat and add the chicken stock, potatoes, salt, and red pepper flakes.

Boil until the potatoes are fork-tender, about 15 minutes.

Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot to help thicken the soup.

Add the kale and cream; stir to combine.

Continue cooking the soup until the kale is wilted and tender, about 3 minutes more.

Add additional salt and red pepper flakes to taste.

Nutrition Information:

YIELD: 8 SERVING SIZE: G

Amount Per Serving:

Frequently Asked Questions:

Can I use sweet Italian sausage instead of hot?

Yes, you can substitute sweet Italian sausage for hot Italian sausage if you prefer a milder flavor.

Adjust the amount of crushed red pepper flakes accordingly to maintain the desired level of spiciness.

Can I use another type of greens instead of kale?

Absolutely! While kale is traditional in Tuscan soups, you can experiment with other greens such as spinach, Swiss chard, or collard greens.

Adjust the cooking time as needed based on the type of greens you choose.

Is it necessary to mash some of the potatoes to thicken the soup?

Mashing some of the potatoes helps to naturally thicken the soup and create a creamy texture without adding flour or cornstarch.

However, if you prefer a thinner consistency, you can skip this step or adjust the amount of mashed potatoes added back into the soup.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and reheated before serving.

Store it in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.

How can I adjust the spice level of the soup?

The spice level of the soup can be adjusted by varying the amount of crushed red pepper flakes added.

For a milder soup, reduce the amount of red pepper flakes, or omit them altogether if you prefer no spice.

Conversely, for a spicier soup, increase the amount of red pepper flakes according to your taste preferences.

Can I use turkey sausage instead of pork sausage?

Yes, you can use turkey sausage as a leaner alternative to pork sausage.

However, keep in mind that the flavor and texture may differ slightly from using hot Italian pork sausage.

What can I substitute for heavy cream if I want to make a lighter version of the soup?

You can substitute half-and-half or whole milk for heavy cream to reduce the fat content of the soup while still adding creaminess.

Alternatively, you can omit the cream altogether for a lighter, broth-based soup.

How do I store leftovers of this soup?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or in the microwave before serving.

Can I freeze this soup?

Yes, you can freeze Tuscan Sausage Potato Soup for up to 2-3 months.

However, keep in mind that the texture of the potatoes and kale may change slightly upon thawing and reheating.

Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags.

What other toppings can I add to enhance the flavor of this soup?

Additional toppings such as grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil can be added just before serving to enhance the flavor of the soup.

Crusty bread or garlic bread on the side also make excellent accompaniments.