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- 1 pound Italian sausage (spicy or mild) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 large bunch of kale, stems removed and leaves chopped - 2 medium potatoes, diced (Yukon Gold preferred for creaminess) - 1 can (14 oz) diced tomatoes, undrained - 1 cup heavy cream (or coconut cream for a dairy-free version) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for cooking This soup shines with its rich and hearty flavors. The Italian sausage gives it warmth. I like to use spicy sausage for a nice kick. If you prefer less heat, go for the mild option. The kale brings a fresh and vibrant touch. It adds nutrients and a nice texture. Yukon Gold potatoes make the soup creamy and filling. They cook perfectly, softening just right in the broth. - Red pepper flakes - Parmesan cheese for garnish For those who enjoy a little extra heat, red pepper flakes work wonders. A sprinkle before serving boosts the flavor profile. I also love to add freshly grated Parmesan cheese on top. It creates a rich finish that pairs well with the soup. These optional ingredients can take your soup to the next level! {{ingredient_image_1}} First, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion. Sauté the onion for about five minutes until it softens. Next, add the minced garlic. Cook the garlic for one to two minutes until it smells amazing. Now, crumble the Italian sausage into the pot. I like to use spicy sausage, but mild works too. Cook the sausage until it turns brown and is no longer pink. This takes about six to eight minutes. Stir it well to break it apart. Once the sausage is cooked, toss in the diced potatoes. I prefer Yukon Gold potatoes for their creaminess. Pour in four cups of low-sodium chicken broth, then add the can of diced tomatoes, juices and all. Stir everything together. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook uncovered for about 15 to 20 minutes. This allows the potatoes to become tender. After the potatoes soften, stir in the chopped kale. Add one teaspoon of dried thyme and one teaspoon of dried oregano. Season with salt and pepper to taste. Let the soup cook for another five to ten minutes until the kale wilts and gets tender. Next, lower the heat and stir in one cup of heavy cream. Let it heat through, but don’t let it boil. This makes the soup rich and creamy. If you like heat, sprinkle in some red pepper flakes before serving. Enjoy! - Choosing the right sausage: For this soup, I recommend using Italian sausage. You can choose spicy or mild, based on your taste. Spicy sausage adds a nice kick, while mild keeps it smoother. Look for good quality sausage with rich flavors. - Picking the best potatoes and kale: Yukon Gold potatoes work best. They are creamy and tender when cooked. For kale, choose fresh bunches with dark green leaves. Avoid yellow or wilted leaves. The fresher the kale, the better the flavor. - Ensuring the sausage browns properly: When cooking the sausage, break it into small pieces. This helps it cook evenly and develop a nice brown color. Don’t rush this step. Take your time to let it brown well for the best flavor. - Tips for perfecting the creamy texture: To get a rich, creamy soup, add the heavy cream at the end. Heat it gently and avoid boiling. This keeps the cream smooth and prevents curdling. Stir it in carefully for a nice finish. - Presentation ideas: Serve the soup in rustic bowls. A sprinkle of freshly grated Parmesan cheese on top looks great. A drizzle of olive oil adds a nice touch too. This makes the dish look warm and inviting. - Best accompaniments for serving: Pair the soup with crusty bread. It’s perfect for dipping! You may also enjoy a fresh salad on the side. This adds a light crunch to your meal. Pro Tips Use Fresh Kale: For the best flavor and texture, opt for fresh kale rather than pre-packaged. Look for vibrant leaves without any yellowing or wilting. Adjust Creaminess: You can control the creaminess of the soup by adjusting the amount of heavy cream. For a lighter version, use less cream or substitute with a plant-based option. Customize Spice Level: Feel free to adjust the amount of red pepper flakes to suit your heat preference. You can also use a hotter sausage for an extra kick. Make Ahead: This soup actually tastes better the next day! Consider making it a day in advance and store it in the fridge. Reheat gently on the stove before serving. {{image_2}} You can easily make this soup vegetarian. Start by replacing the Italian sausage with plant-based sausage. Many brands offer great flavors that mimic meat. This change keeps the dish hearty but suits meat-free diets. For added protein, try using legumes like lentils or chickpeas. They blend well and add a nice texture. If you want a dairy-free soup, swap heavy cream for coconut cream. This change keeps the soup creamy while being kind to your tummy. You can also use vegetable broth instead of chicken broth. It adds depth without animal products. This version tastes great and suits those with dairy allergies. To boost the flavor, add spices like smoked paprika or cumin. These spices bring warmth and depth. Fresh herbs like basil or parsley can brighten the soup. Try adding other vegetables, too. Carrots or bell peppers can add color and crunch. Feel free to get creative! To store your Tuscan Sausage Kale Soup, let it cool first. Use an airtight container. This keeps the flavors fresh. The soup lasts about 3 to 4 days in the fridge. If you want to save it longer, consider freezing. Freezing is easy and keeps your soup tasty. Pour cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can stay frozen for up to 3 months. When you're ready to eat, move it to the fridge overnight to thaw. For quick thawing, use cold water. You can reheat soup on the stovetop or in the microwave. For stovetop, pour soup into a pot. Heat on medium until steaming, stirring often. In the microwave, use a microwave-safe bowl. Heat in 1-minute intervals, stirring each time. This way, your soup keeps its flavor and texture. Tuscan Sausage Kale Soup is a warm and hearty dish. It features Italian sausage, fresh kale, and creamy broth. This soup is a staple in Tuscan cuisine. It reflects the region’s love for simple, robust flavors and wholesome ingredients. Yes, you can make this soup ahead of time. It tastes even better after the flavors blend. To prep, cook the soup fully and let it cool. Store it in an airtight container in the fridge. Use it within three to four days for best taste. You can spice up the soup easily. Add red pepper flakes for heat. Start with a small amount and adjust to your taste. You can also use spicy Italian sausage for a bolder flavor. Consider adding cayenne pepper for an extra kick. This Tuscan Sausage Kale Soup combines rich flavors and fresh ingredients. We explored key components like Italian sausage, kale, and creamy broth. I shared tips for prepping and cooking to achieve perfect texture. Variations let you customize the dish to fit your diet, whether you're vegetarian or dairy-free. Storing your leftovers properly keeps the soup tasty for days. Remember, cooking is about enjoying and sharing delicious meals. Try this soup tonight and savor every bite!

Tuscan Sausage Kale Soup

A hearty and comforting 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, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 large bunch kale, stems removed and leaves chopped
  • 2 medium 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 pepper
  • for cooking tablespoon olive oil
  • optional red pepper flakes

Instructions
 

  • In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
  • Add in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Crumble the Italian sausage into the pot. Cook until browned and no longer pink, breaking it apart with a spoon, about 6-8 minutes.
  • Once the sausage is cooked, add the diced potatoes, chicken broth, and canned diced tomatoes (with juices) to the pot. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes, or until the potatoes are tender.
  • Stir in the chopped kale, dried thyme, dried oregano, and season with salt and pepper. Cook for an additional 5-10 minutes until the kale is wilted and tender.
  • Lower the heat and stir in the heavy cream, allowing it to heat through, but do not boil. Adjust seasoning if necessary.
  • If desired, sprinkle red pepper flakes for added heat before serving.

Notes

Serve in rustic bowls, garnished with Parmesan cheese and olive oil. Pair with crusty bread.
Keyword comfort food, Italian sausage, kale, soup