Creamy Parmesan Tuscano Soup

Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Cook the Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through (about 7-8 minutes). Remove sausage from the pot and set aside, leaving the drippings in the pot.
Sauté Onions and Garlic
Add the chopped onions to the pot and cook for 4-5 minutes until they soften and become translucent. Stir in the minced garlic and cook for another minute until fragrant.
Simmer the Soup Base
Pour in the chicken broth, diced potatoes, oregano, thyme, and cooked sausage. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
Add the Cream and Kale
Stir in the heavy cream (or half-and-half) and chopped kale. Cook for an additional 5 minutes until the kale wilts and becomes tender.
Finish with Parmesan
Stir in the grated Parmesan cheese, allowing it to melt into the soup. Taste and season with salt and pepper as needed.
Serve
Ladle the soup into bowls, garnish with extra Parmesan, and serve with warm, crusty bread for dipping.

Rich and Creamy Texture: The combination of heavy cream and Parmesan creates a silky, luxurious broth.
Italian Sausage: Adds a savory depth of flavor and spice to the dish.
Kale and Potatoes: Provide a hearty, nutritious base that makes this soup filling and satisfying.
Perfect for Cold Weather: A warming, comforting soup ideal for fall and winter meals.