Creamy Tuscan Sausage Soup
An ultra-comforting bowl made with golden sausages, fragrant broth, tender potatoes, and kale. All topped with a touch of cream and served with crispy Parmesan chips.
Comfort in a bowl!
You probably already have all the ingredients on hand! You can substitute the kale with Swiss chard or baby. And don’t forget a nice crusty bread to dip in the delicious broth!
Why make this recipe?
- Authentic Italian flavors: golden sausages, fennel, garlic, and red pepper flakes create a fragrant, flavorful base.
- An irresistible crunch: homemade parmesan crisps add texture and indulgence to every bite.
- Easy to customize: make it mild or spicy depending on your sausage choice, use light or rich cream, and add seasonal vegetables as you like.
- A comforting, complete meal: the soup brings together protein, vegetables, potatoes, and cream for a nourishing, well-balanced bowl.
Tips for a perfect recipe:
-
Choose high-quality Italian sausages, either mild or spicy depending on your taste. They provide all the richness to the broth.
-
Kale can be substituted with Swiss chard or baby spinach for a milder version.
-
Add the cream at the very end of cooking, ideally off the heat, to prevent it from separating.
-
Prepare the Parmesan chips ahead of time: they keep well in an airtight container and add a great crispy texture when serving.
-
Crusty bread is a must: go for a dense sourdough that can soak up the broth without falling apart.
-
For a lighter dish, opt for 5% cream or evaporated milk.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausages (with casings removed). Cook, breaking them up with a wooden spoon, until nicely browned (about 5 minutes). Remove the sausages from the pot and set aside.
In the same pot, add the fennel or celery, onion, and a pinch of salt. Sauté for 5 minutes until the vegetables are soft.
Stir in the garlic, red pepper flakes, ground fennel seeds, and bay leaf. Mix well, then pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce to a simmer. Let cook for about 15 minutes, or until the potatoes are tender.
Preheat the oven to 375°F (190°C). Finely grate the Parmesan directly onto a parchment-lined baking sheet. The amount of cheese will make about 6 chips. Form 6 small piles of grated cheese and gently flatten them. Top with breadcrumbs, fresh thyme (optional), and a drizzle of olive oil.
Bake for 8 to 10 minutes, or until the chips are golden and crispy. Let them cool completely before handling.
After 15 minutes of simmering the soup, add the chopped kale and reserved sausage to the pot. Cook for another 5 minutes, until the kale is tender. At the last minute, stir in the cream and season with salt and pepper to taste.
Ladle the soup into bowls, top with Parmesan chips, and enjoy with a slice of sourdough bread. SO good!
No similar recipes found
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.