Hearty Tuscan Sausage Soup with Kale and Potatoes: A Cozy One-Pot Comfort
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal per serving