Tuscan Sausage Potato Soup
The perfect antidote for fall and winter chilly nights, a hot bowl of tasty and hearty Tuscan Sausage Potato Soup. Creamy and perfectly seasoned, it’s true comfort food in a bowl!
Ingredients
- 1 pound package hot Italian Sausage, casings removed
- 6 cups Chicken Stock, reduced-sodium
- 6 medium Russet Potatoes, cut into 1/2-inch cubes
- 1/2 teaspoon Kosher Salt, more to taste
- 1/2 teaspoon crushed Red Pepper Flakes, more to taste
- 4 cups Kale, chopped
- 1 cup heavy Cream
Instructions
- Warm a Dutch oven or a 6-quart pot over medium high-heat. Once you can feel the heat when you hold your hands 6 inches above the pot, crumble in the Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan.
- Return the pot to the heat and add the chicken stock, potatoes, salt and rep 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; this will help thicken the soup.
- Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes. Taste for seasoning and add salt to taste and red pepper flakes.
Notes
If you prefer, you can swap out the kale with baby spinach.
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