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Cozy Tuscan Sausage and Kale Soup: Best 30-Minute Meal

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A quick and hearty Tuscan-style soup made with Italian sausage, kale, and a creamy garlicky broth. Perfect for busy weeknights, this 30-minute meal is a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy)
  • 1 bunch kale (about 4 cups chopped), stems removed and leaves chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Prep the ingredients: Dice the onion, mince the garlic, and chop the kale into bite-sized pieces. Remove the tough stems from the kale first. If using sausage links, slit the casings and squeeze the meat out.
  2. Brown the sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Spoon off all but about 1 tablespoon of excess fat.
  3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion and cook until softened, about 2 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
  4. Add the liquids and seasonings: Pour in the chicken broth and diced tomatoes (with their juices). Add the Italian seasoning and red pepper flakes if using. Stir, scraping up any browned bits from the bottom of the pot.
  5. Simmer the soup: Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes.
  6. Wilt the kale: Add the chopped kale to the pot. Stir into the hot broth and cook for 3-4 minutes until tender but still bright green.
  7. Finish with cream and Parmesan: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Let it warm through for about 2 minutes. Do not let it boil after adding the cream.
  8. Taste and adjust: Add salt and black pepper as needed. Remember, the sausage and Parmesan are already salty.
  9. Serve immediately: Ladle into bowls. Top with extra Parmesan and a sprinkle of red pepper flakes if desired. Serve with crusty bread.

Notes

Brown the sausage well for deep flavor. Remove kale stems to avoid bitterness. Add cream off the boil to prevent curdling. Soup tastes even better the next day. For a dairy-free version, use full-fat coconut milk and skip the Parmesan or use a dairy-free alternative.

Nutrition

Keywords: Tuscan sausage kale soup, 30-minute meal, Italian sausage soup, creamy kale soup, weeknight dinner, comfort food, gluten-free soup

Find it online: https://siennaspoon.com/cozy-tuscan-sausage-and-kale-soup-best-30-minute-meal/