Tuscan Sausage Potato Soup
Tuscan Sausage Potato Soup is a rich and creamy soup perfect for busy weeknights! You won't believe how easy this soup comes together with only 7 ingredients.
Servings: 4 servings
Ingredients
- 1 pound Italian Sausage casing removed
- 6 cups chicken broth
- 6 medium russet potatoes 2 pounds, 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 chopped kale or spinach
- 1 cup heavy cream
Instructions
- Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you hold your hand 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 red pepper flakes.
- Boil until the potatoes are for-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
Store leftover soup in the refrigerator in an airtight container up to 4 days. Freeze in a freezer bag up to 3 months.
Reheat in a pan over medium heat, stirring occasionally until heated through.