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Tuscany Soup

A warm and comforting soup with Italian sausage, bacon, and wholesome vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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).