Tuscan Sausage Potato Soup

It's soup season and I AM LIVING FOR IT. There's something undeniably comforting about a steaming bowl of soup, especially when it's a hearty and flavorful Tuscan Sausage Potato Soup. This was my first time trying this recipe and let me just say I nailed it. My girlfriend Bailey sent me this recipe, and I decided to make a few minor tweaks to it. Whether you're looking for the perfect meal on a chilly evening or a crowd-pleasing dish for your next gathering, this recipe is must try! Plus it's boyfriend approved ;)

Prep Time: 5 Min

Cook Time: 20 Min

Total: 25 Min

For the Soup:

• 1 pound Italian sausage, hot or mild, depending on your preference. (I used hot)

• 6 cups chicken broth (I used reduced sodium)

• 4-6 medium russet potatoes (cut into 1/2 cubes)

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 2 teaspoons Italian seasoning

• Salt and black pepper to taste

• 2 cups chopped kale or spinach (I used spinach)

• 1 cup heavy cream

• French Fried Onions (optional)

• Sour Cream (I used plain greek yogurt) (optional)

Instructions:

1. Brown the Sausage: In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it into small pieces. Cook until it's browned and cooked through. Drain grease.

2. Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Add Salt, Pepper, Red Pepper Flakes, and Italian seasonings. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are fork-tender.

3. Mash: Use a slotted spoon to remove about 1-2 cups of the potatoes in a bowl. Mash the potatoes and return them back to the pot. This will help thicken the soup.

4. Add Greens and Cream: Add the chopped kale or spinach to the soup and cook until they wilt and become tender. Finally, pour in the heavy cream. Stir everything together and let it simmer for another 5 minutes.

5. Serve and Enjoy: Ladle the Tuscan Sausage Potato Soup into bowls. If desired, garnish each bowl with a dollop of sour cream (Greek yogurt for a healthier alternative) and french fried onions.

Notes: Store leftover soup in the refrigerator for up to 4 days. Freeze in a freezer bag for up to 3 months. Reheat in a pan over medium heat.

Happy Cooking!