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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with extra grated Parmesan cheese on top if desired.

Nutrition (per serving, assuming 6 servings):

  • Calories: 350 kcal
  • Protein: 18 g
  • Fat: 28 g
    • Saturated fat: 12 g
  • Carbohydrates: 14 g
    • Fiber: 2 g
    • Sugars: 3 g
  • Cholesterol: 60 mg
  • Sodium: 800 mg
  • Potassium: 700 mg

Note:
This soup is easy to customize! You can substitute the sausage with chicken sausage or make it vegetarian by leaving out the meat entirely. For a lighter version, you can reduce the amount of cream and add more broth. This soup stores well in the fridge for up to 3-4 days and can be frozen for up to 3 months. For a more indulgent version, try topping the soup with crumbled bacon or extra cheese!