Creamy Tuscan Soup
This Creamy Tuscan Soup is a comforting and flavorful dish featuring Italian sausage, kale, and a creamy broth infused with garlic and sun-dried tomatoes. It's a quick and easy weeknight meal that's sure to become a family favorite.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Slow cooker (optional)
- skillet (optional)
Ingredients
- 1 pound Italian sausage sweet or spicy, or a mix!
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes optional
- 1 cup heavy cream
- 5 ounces fresh spinach or kale, chopped
- ½ cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Pepper to taste
- Fresh basil, chopped optional, for garnish
- Crusty bread, for dipping optional
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and add the diced tomatoes (undrained), sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using).
- Bring the soup to a simmer and cook for 15 minutes, allowing the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream. Be careful not to boil the soup after adding the cream, as it may curdle.
- Add the chopped spinach or kale and cook until wilted, about 2-3 minutes.
- Stir in the grated Parmesan cheese until melted and smooth.
- Season the soup with salt and pepper to taste. Remember that the sausage and Parmesan cheese are already salty, so start with a small amount and adjust as needed.
- Serve hot, garnished with fresh basil and extra Parmesan cheese. Crusty bread is a must for soaking up all that delicious broth!
Notes
For a richer flavor, use high-quality Italian sausage and Parmesan cheese. Don't skip the sun-dried tomatoes, as they provide a burst of concentrated flavor. For a dairy-free version, substitute coconut cream or cashew cream for the heavy cream. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated on the stovetop or in the microwave. If making in a slow cooker, brown the sausage first and then combine all ingredients except cream, greens, and Parmesan. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream, greens, and Parmesan during the last 30 minutes.