Creamy Parmesan Tuscano Soup Recipe

Instructions:

1. Brown the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces with a spoon. Once fully cooked, remove it from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until the onions become translucent and fragrant.
3. Add the Potatoes and Broth: Stir in the potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
4. Incorporate the Kale and Sausage: Once the potatoes are tender, add the chopped kale and cooked sausage back into the pot. Stir well to combine and let the soup simmer for an additional 5 minutes to soften the kale.
5. Creamy Finish: Slowly stir in the heavy cream and grated Parmesan. Allow the soup to simmer for another 5-7 minutes, letting the flavors meld together. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and top with additional Parmesan if desired. Serve with a side of crusty bread to soak up all the delicious broth.

Tips for the Best Tuscano Soup:

• Substitute spinach for kale if you prefer a milder green.
• For an extra kick of heat, use spicy Italian sausage or add red pepper flakes.
• The soup can be stored in the refrigerator for up to 3 days and reheats beautifully.

This Creamy Parmesan Tuscano Soup is perfect for cozy nights, filling you up with warmth and rich, savory flavors. Enjoy it with friends, family, or just by yourself with a good book—it’s a meal that comforts from the inside out.