Creamy Parmesan Tuscano Soup is a rich, comforting, and hearty Italian-inspired dish packed with savory flavors. This soup combines creamy broth, tender potatoes, savory sausage, and fresh kale, all topped with a generous amount of Parmesan cheese for an irresistible finish. It’s the perfect dish for a cozy night in and can be easily made on the stovetop. The addition of Parmesan adds a delicious depth of flavor, while the potatoes and sausage give it satisfying texture and warmth.
Ingredients:
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, removed from casings)
1 medium onion (diced)
2 cloves garlic (minced)
4 medium potatoes (peeled and diced)
4 cups chicken broth
2 cups heavy cream (or half-and-half for a lighter version)
1 bunch kale (stems removed and leaves chopped)
1 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste
Crushed red pepper flakes (optional, for added heat)
Fresh parsley (for garnish)
Instructions:
Cook the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up into smaller pieces, until it’s browned and cooked through, about 7-8 minutes. Remove any excess fat if necessary.
Sauté the aromatics: Add the diced onion to the pot and cook for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the potatoes and broth: Stir in the diced potatoes, chicken broth, thyme, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Add the cream and kale: Pour in the heavy cream and stir to combine. Add the chopped kale and cook for an additional 5-7 minutes, until the kale is tender and wilted.
Finish with Parmesan: Stir in the grated Parmesan cheese, allowing it to melt into the soup, creating a creamy, cheesy texture. Taste the soup and adjust the seasoning with more salt, pepper, or crushed red pepper flakes if desired.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with extra grated Parmesan cheese on top if desired.