Tuscan Potato Soup

Made with potatoes, spicy sausage, and plenty of leafy greens, this Tuscan potato soup, inspired by zuppa Toscana, is a rich and warming one-pot meal that is perfect for meal prep or a simple weeknight dinner.

Potatoes are such a confused food. In fact, for years I myself avoided potatoes. I had fully bought into the idea that potatoes were going to make me gain weight or make me unhealthy, and I could not have been more wrong. Looking back I honestly think it’s hilarious that I feared potatoes, I mean, just think about it; potatoes are a whole food, they come from the earth, they grow in the dirt, and humans have been eating them for thousands of years. Although for far too long we have been taught to fear carbohydrates, the reality is, not all carbohydrates are created equal, and food quality always trumps quantity.

Potatoes themselves are not only a great source of energy and nutrients (source in fiber, contain 45% of your daily vitamin C, and contain more potassium than a banana!), but they are naturally gluten-free and an incredibly versatile ingredient that can be used for breakfast, lunch and dinner alike. Of course, they are great baked, roasted or mashed, but when used in a soup or stew they help to give it a hearty bite and create a smooth and velvety texture when blended or puréed. But the best part? They are incredibly inexpensive! One humble bag of potatoes can easily make over a dozen meals while providing a ton nutritional bang for your buck.

When it comes to potatoes, there are so many different varieties, but regardless of what I’m in the mood for I always do my best to shop local and opt for homegrown PEI potatoes whenever I can. Doing so not only helps to ensure I am supporting local Canadian farmers, but I’m getting some of the best potatoes in the business! They may be small, but they account for 25% of the potatoes grown in Canada and their potatoes are the perfect ingredient to take any dish from good to great. Loaded with carbohydrates, protein, healthy fats, and plenty of greens, this Tuscan potato soup (or Zuppa Toscana) is a perfectly well-balanced meal you can enjoy for lunch or dinner any way of the week.

Tuscan Potato Soup

Author: Stephanie Kay

This Tuscan potato soup (or Zuppa Toscana) is a well-balanced meal making it perfect for lunch or dinner, and is naturally gluten-free for everyone to enjoy! This recipe calls for russet potatoes, however, any white potato would equally well.

• Author: Stephanie Kay
• Prep Time: 10 minute
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Soups & Stews
• Cuisine: Italian

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Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 lb. Italian pork sausages, mild or spicy
• 5 PEI russet or white potatoes, peeled and cubed
• 6 cups chicken or vegetable broth
• 4 cups chopped kale, washed
• 1/2 teaspoon chilli flakes
• 1/2 cup heavy cream
• Sea salt
• Black pepper

Instructions

1. In a large pot or Dutch oven, heat the half of the olive oil on medium-high heat.
2. Remove sausage from it’s casing, add to the the pot, and cook for 5-7 minutes until browned and cooked through. Once cooked, remove sausage from the pot and set aside.
3. Add remaining olive oil, onions and garlic and cook for 3-4 minutes until tender. Add the chilli flakes, a pinch of salt, and cook for another 30 seconds until fragrant.
4. Add broth and, using a wooden spoon, scrape up any pits stuck to the bottom of the pot, then add potatoes and stir to combine. Simmer on low-medium heat for 20-25 minutes until potatoes are tender and can be pierced with a fork.
5. Once potatoes are cooked, remove roughly 1/3 of the potato / broth mixture from the pot, add to a blender and purée until smooth, and then return to the pot. (This is done to help provide a velvety texture to the soup while ensuring it will has some hearty potato chunks. Alternatively, you could use an immersion blender and blitz if for a 10-15 seconds to break up some, but not all, of the potatoes.)
6. Return cooked sausage to the pot simmer for an additional 10 minutes.
7. Once the soup has cooked, add kale and heavy cream, stir to combine, and cook for a final 5 minutes until kale has wilted and is bright green in colour. Season with salt and pepper to taste.
8. The soup can be served immediately, stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 445 calories
• Sugar: 5 grams
• Fat: 30 grams
• Carbohydrates: 31 grams
• Fiber: 3 grams
• Protein: 14 grams