Tuscany Soup

Tuscany Soup is a warm and comforting dish that’s perfect for chilly evenings. Its rich flavors and hearty ingredients come together to create a delicious, satisfying meal. With a base of savory Italian sausage, crispy bacon, and wholesome vegetables, this soup is sure to become a favorite in your home. Let’s dive into why you should make this delightful recipe and how easy it is to prepare.

Why Make This Tuscany Soup

Tuscany Soup stands out due to its incredible blend of tastes and textures. The combination of smoky bacon with the spicy notes of Italian sausage creates a flavorful base, while tender potatoes and vibrant kale add heartiness and nutrition. The added cream lends a luxurious vibe, making every spoonful comforting and satisfying. It’s perfect for family dinners, cozy nights in, or even impressing guests at a gathering. Plus, it’s adaptable, allowing you to customize ingredients based on what you have on hand!

How to Make Tuscany Soup

Making Tuscany Soup is simple and straightforward, perfect for cooks of all levels. With just one pot required and a handful of fresh ingredients, you’ll have a delicious meal ready in no time. This dish is all about layering flavors—cooking the bacon first allows that smoky goodness to infuse the soup, followed by browning the sausage for extra depth. Let’s get started!

Ingredients:

• 1 lb Italian sausage
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 4 cups Russet or Yukon Gold potatoes, cubed
• 6 cups chicken broth
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for garnish (optional)
• Olive oil, as needed

Directions:

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside for later.
2. In the same pot, brown the Italian sausage until fully cooked. Remove it from the pot and drain any excess fat.
3. Add the finely diced onion to the pot and cook until soft, about 4-5 minutes. Stir in the minced garlic and optional red pepper flakes for a little kick.
4. Next, add the cubed potatoes and chicken broth. Bring the mixture to a simmer and cook until the potatoes are fork-tender, usually around 15 minutes.
5. Return the cooked sausage and bacon to the pot and give it a good stir.
6. Add the chopped kale and cook just until wilted, ensuring the vibrant green color remains.
7. Reduce the heat and gently stir in the heavy cream, taking care not to boil. Season with salt and freshly ground black pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese if desired.

Nutritional Information

• Calories: 460
• Total Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 900mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 2g
• Protein: 18g

(Nutritional values are approximate and may vary slightly based on specific ingredient brands.)

How to Serve Tuscany Soup

Serve Tuscany Soup warm with a side of crusty bread for dipping, making it a complete meal. It pairs wonderfully with a simple salad tossed in a light vinaigrette. You could also offer a sprinkle of freshly chopped herbs like parsley or basil for an extra touch of freshness.

How to Store Tuscany Soup

If you have leftovers, store Tuscany Soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. For longer storage, freeze the soup in individual portions for up to 3 months. Just be sure to leave out the cream until you’re ready to eat, as it can separate when frozen.

Expert Tips for Perfect Tuscany Soup

1. Sausage Choice: Choose hot or mild Italian sausage depending on your spice preference.
2. Potato Variety: Russet potatoes will yield a fluffy texture, while Yukon Golds will add a creamy consistency.
3. Kale Texture: Don’t overcook the kale; it should be bright green and slightly crisp.
4. Cream Alternatives: For a lighter version, consider using half-and-half or even coconut milk for a dairy-free option.

Delicious Variations

• Veggie Delight: Replace sausage with diced mushrooms or lentils for a vegetarian take.
• Spice It Up: For added heat, include diced jalapeños or a tablespoon of sriracha.
• Add Greens: Toss in other greens like spinach or Swiss chard for different flavors and added nutrients.

Frequently Asked Questions

1. Can I make Tuscany Soup ahead of time? Yes! It’s perfect for meal prep. Just remember to add the heavy cream just before serving for the best texture.
2. How does freezing affect the creaminess? Freezing can cause the cream to separate, so it’s best to add it after thawing and reheating the soup.
3. Can I substitute the meat? Absolutely! Turkey sausage, chicken, or even meat alternatives will work perfectly, offering a leaner option.

Conclusion

Tuscany Soup combines comforting ingredients and bold flavors, making it a dish that warms both your heart and your belly. Easy to prepare and full of nourishing elements, it’s perfect for a cozy night in, family gatherings, or even special occasions. Don’t hesitate to make this recipe your own—try out different variations or ingredient swaps! We’d love to hear how yours turns out. Happy cooking!

Tuscany Soup

A warm and comforting soup with Italian sausage, bacon, and wholesome vegetables, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 460

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb Italian sausage Choose hot or mild based on preference.
• 4 slices thick-cut bacon, chopped Crispy, for added flavor.
• 1 large yellow onion, finely diced Adds sweetness and depth.
• 4 cloves garlic, minced Enhances the aroma.
• 4 cups Russet or Yukon Gold potatoes, cubed For heartiness.
• 6 cups chicken broth Chicken stock for flavor.
• 2 cups kale, chopped Should remain bright green.
• 1 cup heavy cream To add richness.
• 1/2 teaspoon red pepper flakes Optional, for added heat.
• Grated Parmesan cheese for garnish Optional.
• Olive oil as needed For cooking.

Method

 

Preparation

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set aside.
2. In the same pot, brown the Italian sausage until fully cooked and drain any excess fat.
3. Add the diced onion and cook until soft, about 4-5 minutes. Stir in the minced garlic and optional red pepper flakes.

Cooking

1. Add the cubed potatoes and chicken broth, bring to a simmer, and cook until the potatoes are fork-tender, around 15 minutes.
2. Return the cooked sausage and bacon to the pot and stir.
3. Add the chopped kale and cook until wilted.
4. Reduce heat, stir in heavy cream gently without boiling, and season with salt and pepper to taste.
5. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Serve warm with crusty bread and a salad. Can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months (add cream before serving).