Tuscana Sausage Potato Soup

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
3- 4 cups Dyno kale, cleaned and cut into bite-size portions
1/2 large yellow onion, chopped
5-6 cloves of garlic, minced
4 cups of water (I used water, but you can use bone broth if you keep that in your freezer, or chicken broth or any type of commercial broth)
1 cup of heavy cream (or half & half)
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!
1/2 – 1 teaspoon garlic-onion powder
1/2 tea dried yellow mustard powder
About 1 tea parsley (dried) or 3 tablespoons fresh parsley, chopped
Salt/pepper to taste

In a large pot, brown the sausage for a few minutes, then take out and set aside. Next, put the butter in the pot with the garlic and onions, cooking for 2 minutes on medium low. Then add the chunks of potato and all your water and the seasonings. Cover the pot (leave a little opening so the air can escape a little bit) and simmer the soup on low for about 10-15 minutes so that the potatoes can start to soften, and then add the clean, chopped kale. Simmer for an additional 15-20 minutes, stirring periodically until the kale is cooked. You can add any other seasonings you happen to like at this point. Add the sausage in and the cream and simmer for a few minutes to warm everything up, about 5 minutes on low heat! Enjoy with crusty bread and butter, plus a side salad.


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