Tuscan Sausage Potato Soup

Name: Tuscan Sausage Potato Soup
Prep time: 5 min
Total time: 30 min
Ingredients: 1 pound Italian Hot Sausage, casing removed (I used mild); 6 cups reduced sodium chicken stock; 6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes; 1/2 teaspoon kosher salt, more to taste; 1/2 teaspoon crushed red pepper flakes, more to taste; 4 cups chopped kale; 1 cup heavy cream

4.6

(111)

www.missinthekitchen.com

Your recipes

Prep Time: 5 minutes

Total: 30 minutes

Servings: 1

Cost: $23.58 /serving

Author : Milisa

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound Italian Hot Sausage, casing removed (I used mild)6 cups reduced sodium chicken stock6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes1/2 teaspoon kosher salt, more to taste1/2 teaspoon crushed red pepper flakes, more to taste4 cups chopped kale1 cup heavy cream

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, crumble in the Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan.

Step 2

Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes. Boil until the potatoes are for-tender, about 15 minutes. Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup. Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes. Taste for seasoning and add salt to taste and red pepper flakes.