Tuscan Soup
Author: this little italian
Recipe type: Soup
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6-8
Tuscan soup is hearty and delicious, mildly spicy and perfect for lunch or a quick supper. The cream and cheese add a touch of silkiness to the broth, but you can leave it out if you're trying not to be naughty. 🙂 #lifestooshort #cheeseplease #viva!
Ingredients
- 6 medium russet potatoes, cleaned and cut into 1" cubes
- 2 12 OZ packages smoked kielbasa cut in half length-wise, then into 1" cubes
- 3 shallots, minced
- 3 cloves garlic, minced
- 2 32 OZ cartons chicken broth
- 1 large bunch of kale, chopped
- 2 cups whipping cream
- 2 TBS mascarpone
- ½ cup grated Parmesan
- Olive Oil
- Seasonings (I like to premix these and season as I go)
- 1 TBS oregano
- 1 TBS dill
- 1 TSP cayenne
- Salt & Pepper
- Olive Oil
- 1-2 lemons (cut into wedges for garnish)
Instructions
- Coat the bottom of a stock pot with about a ¼ cup of olive oil. Add potatoes, kielbasa, shallots and garlic. Stir for a few minutes until you have a nice caramelization on the kielbasa. Season with salt & pepper. Add chicken broth and stir in half of your pre-mixed seasonings. Bring to a simmer and cook for 30 minutes. Add kale, whipping cream, Mascarpone and Parmesan. Stir in the rest of your seasonings, salt & pepper to taste. Simmer about 10-15 minutes. Serve with a warm baguette and lemon wedge for garnish. A squeeze of fresh lemon over the soup really brightens the flavors!
