Tuscan Sausage Soup
Made with savory Italian Sausage, ample butter, onion & garlic, potatoes, roasted red peppers, and kale in a creamy pesto broth.
Ingredients
- 3 tablespoon butter divided
- 1 lb Italian sausage mild or spicy
- 1 white or yellow onion diced
- 1 tablespoon minced garlic
- ¼ cup white wine
- 6 –8 cups chicken broth
- 2 cups baby gold potatoes quartered
- 1 cup heavy cream
- 2 handfuls kale de-stemmed and chopped
- 1 cup roasted red peppers chopped
- 1 tablespoon pesto
- 2 tablespoon grated parmesan
- Salt & pepper to taste
Instructions
- Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Brown sausage until cooked through. Remove and set aside.
- Drain excess grease, leaving a thin layer. Melt remaining butter and cook onion for 3 minutes until softened. Add garlic and cook 1 minute more.
- Pour in white wine and simmer 1 minute.
- Add 6 cups broth and potatoes. Simmer 15 minutes, adding more broth as needed to keep potatoes covered.
- Reduce heat to medium-low. Stir in cream, kale, roasted red peppers, parmesan, pesto, and cooked sausage.
- Cook 5 minutes until kale wilts and cheese melts. Season to taste and serve.
Notes
- Remove sausage from pan after it is cooked. This helps drain any extra fat and keeps it from becoming rubbery while the potatoes cook.
- Keep potatoes covered with broth as they simmer. Add a splash or two as they simmer to keep them just covered as they simmer.
- Nutrition values are an estimate only.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 18gFat: 32gSaturated Fat: 14gCholesterol: 95mgSodium: 900mgPotassium: 650mgFiber: 2gSugar: 3gCalcium: 120mgIron: 2mg
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