As I ladle this steaming Tuscan Sausage and Potato Chowder into bowls, the rich aroma of Italian sausage and herbs fills my kitchen. This hearty soup, inspired by the rustic flavors of Tuscany, has become a favorite in my household, especially on chilly evenings when we crave something warming and satisfying.
The origins of this chowder can be traced back to the rolling hills of Tuscany, where hearty soups have been a staple for centuries. Traditionally, Tuscan soups like ribollita and pappa al pomodoro make use of local ingredients and leftover bread. My version, while not strictly traditional, captures the essence of Tuscan cuisine with its robust flavors and simple, high-quality ingredients.
Ingredients
For this soul-warming chowder, you’ll need:
- 1 lb (450g) Italian sausage, casings removed
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 4 medium potatoes (about 1.5 lbs or 680g), peeled and cubed
- 4 cups (950ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 cups (130g) chopped kale
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- I start by heating a large, heavy-bottomed pot over medium-high heat. Once hot, I add the Italian sausage, breaking it up with a wooden spoon as it cooks. I brown the sausage until it’s no longer pink and has developed a nice golden crust, which usually takes about 5-7 minutes. Then, I remove the sausage with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.
- In the same pot, I add the diced onion and sauté it in the sausage drippings for about 3-4 minutes until it becomes translucent and soft. Then, I toss in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Next, I add the cubed potatoes to the pot along with the chicken broth. I bring this mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
- Once the potatoes are cooked, I stir in the heavy cream, chopped kale, and the reserved cooked sausage. I let this simmer gently for another 5 minutes, allowing the kale to wilt and the flavors to meld together.
- To finish the chowder, I add the grated Parmesan cheese and dried oregano. I stir until the cheese has melted completely into the soup, creating a velvety texture. Then, I taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Finally, I ladle the hot chowder into bowls. For an extra touch of indulgence, I like to garnish each serving with a sprinkle of additional grated Parmesan and a few cracks of black pepper.
The Perfect Balance of Flavors and Textures
What I love about this Tuscan Sausage and Potato Chowder is how each ingredient plays a crucial role in creating a harmonious dish. The Italian sausage provides a savory, spiced base that infuses the entire chowder with flavor. The potatoes add heartiness and help thicken the soup naturally as they cook and release their starches. The kale brings a pop of color and a subtle earthiness, while also adding nutritional value.
The heavy cream and Parmesan cheese work together to create a luxurious, velvety texture that coats your spoon and warms you from the inside out. The dried oregano adds a touch of herbal complexity that complements the sausage beautifully and evokes the flavors of the Italian countryside.
Serving Suggestions
While this chowder is certainly satisfying on its own, I sometimes like to serve it with a few accompaniments to round out the meal:
- A slice of crusty Italian bread or garlic bread for dipping
- A simple side salad with mixed greens, olive oil, and balsamic vinegar
- A glass of medium-bodied Italian red wine, such as a Chianti or Sangiovese
Make-Ahead and Storage Tips
One of the great things about this chowder is that it tastes even better the next day, as the flavors have more time to develop. If you’re planning to make it ahead, I recommend cooking it through step 4, then cooling and refrigerating it. When you’re ready to serve, gently reheat the chowder on the stove and complete steps 5 and 6.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth or water to thin it out, as the chowder tends to thicken as it sits.
Nutrition Information
This Tuscan Sausage and Potato Chowder serves 6-8 people. Per serving (based on 6 servings):
- Calories: Approximately 520
- Total Fat: 35g
- Saturated Fat: 16g
- Cholesterol: 95mg
- Sodium: 890mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 20g
Please note that these values are estimates and may vary based on specific ingredients used.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
In conclusion, this Tuscan Sausage and Potato Chowder is more than just a meal; it’s a comforting experience that brings a taste of Italy to your table. With its rich flavors, hearty ingredients, and simple preparation, it’s sure to become a go-to recipe for those times when you crave something both nourishing and indulgent. Whether you’re cooking for family, friends, or just treating yourself, this chowder is guaranteed to satisfy and impress. Buon appetito!
