Creamy Tuscan Sausage and Kale Soup

This Tuscan sausage and kale soup is a hearty and flavorful dish that is perfect for a cold winter night. The sausage provides a savory base, while the kale adds a touch of bitterness and nutrition. The heavy cream and Parmesan cheese add a touch of richness and creaminess, making this soup a truly satisfying meal.

This soup is inspired by the traditional Tuscan dish of ribollita, which is a thick, hearty soup made with leftover vegetables and bread. I've adapted the recipe to make it easier to make, and I've added a few of my own twists, such as using Italian sausage instead of ground beef and adding a touch of heavy cream and Parmesan cheese. The result is a soup that is both hearty and flavorful, and that is perfect for a cold winter night.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 28 ounces diced tomatoes
• 1 cup chicken broth
• 1 bunch kale, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the sausage in the olive oil until browned.
2. Add the onion and garlic and cook until softened.
3. Stir in the tomatoes, chicken broth, kale, and salt and pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the kale is tender.
5. Stir in the heavy cream and Parmesan cheese and cook until heated through.
6. Serve immediately.

Why It Works

• The Italian sausage provides a savory base for the soup.
• The kale adds a touch of bitterness and nutrition.
• The heavy cream and Parmesan cheese add a touch of richness and creaminess.
• The soup is simmered until the flavors have melded together.