Description
Warm and comforting Tuscan Sausage and Potato Soup, perfect for chilly autumn nights.
Ingredients
Scale
- 1 pound Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup sun-dried tomatoes, chopped
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 4 cups chicken or vegetable broth
- 2 cups kale or spinach, chopped
- 1/2 cup pesto
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned. Remove the sausage and set aside.
- Add the diced onion and cook until translucent. Add the minced garlic and cook for another minute.
- Add the diced potatoes, canned diced tomatoes, sun-dried tomatoes, white beans, and broth to the pot. Bring to a boil, then reduce to a simmer.
- Cook until the potatoes are tender, about 15-20 minutes.
- Stir in the chopped kale or spinach and the cooked sausage, simmering for an additional 5 minutes.
- Season with salt and pepper to taste, and serve hot with a drizzle of pesto.
Notes
This soup tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg