Description
A hearty and comforting Tuscan sausage and potato soup that is quick to make, packed with flavor, and perfect for a satisfying weeknight dinner.
Ingredients
Scale
- 1 pound Italian sausage (sweet or spicy, casing removed if using links)
- 3 medium russet potatoes, peeled and diced (about 600g / 1.3 lbs)
- 2 tablespoons extra virgin olive oil (30ml)
- 1 medium yellow onion, diced (about 200g / 7 oz)
- 4 cloves garlic, minced (about 2 teaspoons)
- 4 cups low-sodium chicken broth (960ml / 4 cups)
- 14 oz canned diced tomatoes (400g / 14 oz)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups baby kale or spinach (60g / 2 cups)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Remove casings from sausage, crumble into pot, and cook until browned and cooked through, about 5 minutes. Break into bite-sized pieces. Scoop out and set aside, leaving rendered fat in pot.
- Lower heat to medium. Add diced onion and cook until softened and translucent, about 3 minutes. Add minced garlic, rosemary, thyme, and red pepper flakes. Stir constantly for 1 minute until fragrant.
- Stir in diced potatoes and canned tomatoes with juices. Mix well to coat potatoes in the flavorful base.
- Pour in chicken broth. Increase heat and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes or until potatoes are tender when pierced with a fork. Stir occasionally.
- Stir cooked sausage back into pot along with baby kale or spinach. Cook uncovered for 2 minutes until greens wilt. Taste and season with salt and pepper as needed.
- Ladle soup into bowls and serve hot. Optionally top with grated Parmesan and a drizzle of extra virgin olive oil.
Notes
Use low-sodium broth to control saltiness. Do not overcook potatoes to avoid mushiness. Add greens last to keep them vibrant. Leftovers reheat well but avoid freezing to prevent watery potatoes. For vegetarian option, substitute sausage with sautéed mushrooms and smoked paprika and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Tuscan, Italian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 380
- Sodium: 520
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: Tuscan sausage soup, potato soup, Italian sausage recipe, hearty soup, quick dinner, weeknight meal, easy soup recipe