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  • Writer's pictureTerri Windover

Tuscan Soup

This is a soup for the ages. It's rich, its creamy and it's definitely delicious. It's the perfect soup to have on hand for those lazy nights when all you want to do is curl up with a good book or a good man. Or both?


1 lb. Hot Italian sausage, casings removed

1 large onion, chopped

3 cloves garlic, minced

kosher salt

Freshly ground black pepper

6 c. low-sodium chicken broth

4 large russet potatoes, diced

1 bunch curly kale, leaves stripped and chopped

3/4 c. heavy cream

4 slices cooked bacon, chopped

1/4 freshly grated Parmesan, for serving

DIRECTIONS: 1. In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain. 2. Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. 3. Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more. 4. Season with pepper, garnish with Parm, and serve. 

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