Tuscan Kale Soup with Fennel Sausage and Potatoes
Cozy Up with Tuscan Sausage and Potato Soup: A Rustic Italian Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a hearty, warming soup to nourish the soul. Today, we’re sharing a recipe for Tuscan Sausage and Potato Soup – a rustic Italian classic that’s packed with flavor and incredibly satisfying. This isn’t just a soup; it’s a hug in a bowl!
Inspired by the simple, fresh ingredients of Tuscan cuisine, this soup features savory Italian sausage, tender potatoes, and aromatic herbs. It’s surprisingly easy to make, perfect for a weeknight dinner, or a comforting weekend meal. The addition of crispy kale adds a delightful textural contrast and a boost of nutrients.
What makes this Tuscan Sausage and Potato Soup special?
- Authentic Flavors: We use fennel seeds to capture that classic Italian sausage flavor profile. Don’t skip them – they make all the difference!
- Hearty and Filling: Potatoes and sausage create a substantial and satisfying soup that will keep you full for hours.
- Easy to Customize: Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
- Crispy Kale Garnish: The baked kale adds a wonderful crunch and visual appeal.
Tips for the Best Tuscan Sausage and Potato Soup:
- Sausage Selection: Use a good quality Italian sausage, preferably with fennel seeds already included. You can use sweet or hot sausage depending on your preference.
- Potato Choice: Yukon Gold or red potatoes work best as they hold their shape well during simmering.
- Simmering Time: Don’t rush the simmering process. Allowing the soup to simmer for the full 20-25 minutes allows the flavors to meld together beautifully.
- Kale Crispiness: Keep a close eye on the kale while it’s baking to prevent it from burning. You want it to be crispy but not charred.
Serving Suggestions:
Serve this Tuscan Sausage and Potato Soup with a crusty loaf of bread for dipping, a simple green salad, and a glass of your favorite Italian wine. It’s the perfect meal for a cozy night in!
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use different types of potatoes?
A: While Yukon Gold or red potatoes are recommended, you can use russet potatoes if that’s all you have. Just be aware that they may break down more during simmering.
Q: Can I make this soup vegetarian?
A: Yes, you can! Substitute the sausage with plant-based sausage or omit it altogether and add more vegetables.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Tuscan Sausage and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 500 grams ground pork sausage
- 2 teaspoons fennel seeds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 750 grams potatoes, diced
- 1.5 liters water or broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2.5 teaspoons salt or to taste
- 1 teaspoon black pepper or to taste
- 150 grams kale for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned.
- Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Add diced potatoes, water or broth, oregano, basil, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- While the soup simmers, prepare the kale garnish. Wash and dry kale leaves. Toss with a little olive oil and bake at 200°C / 400°F for 6-8 minutes, or until crispy.
- Stir chopped kale into the soup during the last 5 minutes of cooking.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with crispy kale.
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