Tuscan Sausage and Potato Soup
Recipe Mari Loewen, Photography Stacey Brandford
You’re going to want this decadent Tuscan Soup. It’s more like a symphony of mouthwatering tastes. Browned mild Italian sausage, red pepper flakes and crisp bacon are the start. Then, onions and garlic are softened in bacon drippings before our house-made chicken stock joins the party. This simmering goodness is cranked up with the addition of pillowy potatoes and decadent cream – omg!
Ingredients
1 lb bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into ½-inch pieces
1 large onion, diced
1 tablespoon minced garlic
8 cups chicken broth
2 lb potatoes, thinly sliced
1 cup 35% cream
2–3 oz Tuscan kale (Lacinato), tough stems removed, chopped into large pieces
Method
Cook sausage with crushed red pepper flakes in large pot over medium-high heat until crumbly, deeply browned, and cooked through, 10–15 minutes. Transfer to bowl and set aside.
In same pot, cook bacon over medium heat until crisp, about 10 minutes. Spoon off excess fat, leaving a few tablespoons in pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
Add chicken broth and bring to boil. Add potatoes and simmer until fork-tender, about 20 minutes. Reduce heat to medium, stir in cream, reserved sausage, and kale. Cook just until kale wilts and soup is heated through.
