Tuscano Soup Recipe

Brown the sausage

Heat a large heavy-bottomed pot over medium heat and add 1 tablespoon olive oil. Add the removed-skin sausage and break into bite-sized pieces with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, leaving rendered fat in the pot.

Sauté aromatics

Reduce heat to medium-low and add the diced onion (and diced carrot if using) to the pot. Sauté in the sausage fat for 5–6 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly so garlic does not burn.

Add potatoes

Increase heat to medium and add the cubed potatoes to the pot. Stir to coat with the aromatics and cook 2 minutes to slightly toast the potato edges.

Add kale later

Do not add the kale yet — it will be added after potatoes are partly cooked with the broth so it wilts evenly and retains color.

Pour in 6 cups chicken broth and increase heat to bring to a boil. Scrape the bottom of the pot to release any browned bits. Return the browned sausage to the pot. Once boiling, reduce heat to a simmer and cook uncovered for 12–15 minutes, until potatoes are tender when pierced with a fork.

Once potatoes are tender, stir in the milk and heavy cream. Taste and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Simmer gently for 3–4 minutes—do not boil vigorously after adding dairy to avoid curdling.

Add kale and cheese

Stir in the sliced Tuscan kale and the grated Parmesan. Cook for 2–4 minutes until the kale is tender but still bright green and the cheese is melted into the broth, slightly thickening the soup.

Adjust seasonings & serve

Taste and adjust salt and pepper as needed. If desired, stir in 1 teaspoon lemon zest for brightness. Ladle the soup into bowls and garnish with extra Parmesan and a drizzle of olive oil or a grind of black pepper.