10/31/2025
Better than takeout, this Tuscan soup is full of flavor, easily adaptable, and a breeze to make. Enjoy!
This recipe has been adapted from tasteofjess.com.
TUSCAN SOUP
1 lb mild or spicy ground Italian sausage
1 T. butter
1 yellow onion, chopped
3 garlic cloves, minced
1 t. Worcestershire
3 T. flour or arrowroot starch
7 c. chicken stock
6 baby yellow potatoes, diced into small cubes
1 t. mustard powder
1/2 t. dried oregano
1/2 t. dried basil
4 c. fresh spinach or kale (stems removed & chopped)
¼ cup chopped sun-dried tomatoes (packed)
1 cup heavy cream or half & half
Salt and pepper, to taste
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Toppings: (Optional, to taste)
Crumbled bacon
Grated parmesan
Fresh Italian parsley, chopped
Red pepper flakes
In a large pot, crumble and cook the sausage until browned. Remove the sausage from the pot and set aside.
Add the butter and chopped onion to the pot and sauté until the onions are softened. Add the garlic, Worcestershire sauce, and flour. Mix well and sauté for about two minutes.
Next, add the chicken stock and whisk until the flour is fully incorporated. Then, add the potatoes, mustard powder, oregano, and basil. Stir well, bring to a boil, and reduce to a simmer until the potatoes are tender.
Add the spinach or kale, sun-dried tomatoes, cream, and cooked sausage. Heat until warmed through. Season with salt and pepper to taste.
For serving, top with your choice of toppings.
