Although the weather has been warm lately, this recipe for Toscana Soup is something that when I crave, I just have to have! Soups are perfect of Great Everyday Meals because most recipes call for the most inexpensive and simple ingredients. This recipe is no exception.
Using nothing more than everyday aromatics, crumbled Italian sausage, red potatoes, kale and a couple simple spices, this soup recipe is something everyone must know how to make!
This recipe for Toscana Soup is my version of the soup popularized by an Americanized Italian restaurant chain.
Toscana Soup Recipe
2 tablespoons of olive oil
1 Spanish onion – diced
2 cloves of garlic – minced
1 Tablespoon of dried Italian seasoning
1 teaspoon of red pepper flakes
3/4 pound of mild (or hot) Italian sausage – take out of the casing
Add 2 teaspoons of Kosher Salt
5-6 red potatoes – diced
8-10 cups of low sodium chicken stock
1/2 cup of short cut pasta – Ditallini
1 bunch of kale – roughly chopped
Garnish with a splash of heavy cream and Parmesan cheese
Heat a large pot to medium heat with olive oil.
Saute the onions and garlic for a few minutes until the onions have softened and become translucent.
Add the Italian seasoning and red pepper flakes and saute for another 1-2 minutes.
Add the Italian sausage and break them a part to pieces with a wooden spoon. Add the salt and continue to brown until all liquid has evaporated, then add the diced red potatoes. Saute for another 2-3 minutes.
Slowly add the chicken stock and scrape the bottom of the pot. Bring to a boil. Once brought to a boil, bring down the heat to medium-low and cook, covered for 30-40 minutes to let the flavors meld together. Taste for seasoning and adjust. Add the pasta and cook until al dente.
Add the roughly chopped kale and cook for at least 5-8 minutes. Serve in bowl and add a tablespoon of cream and top with Parmesan cheese.