Tuscana Sausage Potato Soup

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This is one of the most delicious soups you’ll ever have! If you are vegan, just substitute the meat for your meat alternative. Otherwise, this calls for mild italian sausage which you can get at any grocery store or your local meat shop.

1 lb mild Italian sausage (medium if you prefer the “heat”)
4 tablespoons butter
4 cups Dyno kale, cleaned and cut into bite-size portions but NOT cooked
1/2 of a large yellow onion, chopped (~ 2/3 cup after it’s chopped)
6 cloves of garlic, minced
4 cups of water (I usually just use water, but you can substitute any broth such as vegetable or chicken broth)
1 cup of heavy cream
4 medium red-skin potatoes, peeled and cut into 1″ bite-size portions. Do not cut them too small or they’ll puree while you cook them! (this equates to approximately 2 cups after cutting)
1 TEA garlic-onion powder
1 TEA dried yellow mustard powder
1 TEA dried basil
1 TEA salt
1/2 TEA black pepper
2 – 3 tablespoons fresh parsley, chopped
Optional: 2 TBSP finely chopped red pepper
Optional: 2 TBSP red onion
Salt/pepper to taste

In a large pot, brown the sausage for a few minutes, then take out and set aside.

Next, melt the butter in the pot and add all of the other ingredients except for the kale, the cream and the parsley. Cook on medium for about 20 – 30 minutes until the potatoes are fork tender. Then add your fresh kale and heavy cream. Simmer for an additional 5 – 10 minutes, stirring periodically until the kale is cooked. Now add your parsley and sausage and turn off the heat. Cover it for about 3 – 5 minutes to allow the parsley to become soft.

Enjoy with crusty bread and butter, plus a side salad.