Tuscan Sausage Soup
This Tuscan Sausage Soup recipe is easy to make and full of flavor! It’s a great recipe that’s perfect for busy weeknights or when you want a special dinner. Nourishing and satisfying, everyone is sure to enjoy this creamy and hearty soup!
Why You’ll Love This Recipe
- Packed with Flavor: Every spoonful of this delicious recipe is loaded with savory Italian sausage, golden potatoes, and a rich, creamy broth. Pair this soup with a loaf of sourdough artisan bread for the ultimate comfort meal.
- Simple Ingredients: Made with easy-to-find ingredients like kale, potatoes, and sausage — the perfect recipe on a cold day with no exotic ingredients required!
- One-Pot Soup: Less mess means less stress in the kitchen! This creamy soup with so much flavor comes together in a single pot for easy cooking and cleanup.
- Perfect for Meal Prep: This Tuscan kale soup stores and reheats beautifully, making it a delicious option for leftovers all week long. It’s the perfect choice during soup season.
If you’re looking for more satisfying soup recipes, be sure to also try my recipes for homemade mushroom soup, chicken potato soup, cabbage roll soup, and sausage potato kale soup.
All of these soups would go well with sourdough biscuits, yeast rolls, or some homemade sourdough crackers.
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Equipment
- Dutch Oven or large pot
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Italian sausage: Ground sausage or sausage links. If using links, the casing needs to be removed.
- Broth: Chicken broth or vegetable broth (I love to make homemade chicken stock.)
- Golden potatoes: Diced potatoes add heartiness and flavor.
- Salt: I like to use mineral-rich sea salt.
- Black pepper: Add to taste.
- Fresh kale: Chopped kale adds nutrition and texture to your soup.
- Half and half: Makes the soup creamy and satisfying.
- Carrots: Diced carrots add color and flavor.
- Celery: Celery’s mildly earthy flavor nicely complements the other ingredients.
- All-purpose flour: A small amount of flour is used to coat the vegetables.
- Onion: Diced onion is a great addition to boost the flavor.
- Butter: A little butter contributes to the soup’s creaminess. I prefer to use unsalted.
How to Make Tuscan Sausage Soup
Follow these step-by-step instructions for making Tuscan Sausage Soup. You can find the full ingredient list in the recipe card below.
Step 1: Heat a large Dutch oven or 4-quart pot over medium-high heat. Add the Italian sausage, breaking it into pieces with a wooden spoon. Heat until browned and fully cooked. Set sausage aside and drain the drippings, reserving 1 tablespoon.
Step 2: Return the pot to the heat and add the butter, reserved drippings, carrots, celery, and onion. Season with salt and black pepper. Cook for 5–7 minutes until the vegetables are softened. Sprinkle the flour over the cooked veggies and stir to coat evenly.
Step 3: Gradually pour in the broth, stirring continuously to avoid lumps. Slowly add the half-and-half, then stir in the potatoes. Bring the soup to a boil, reduce the heat, and let it simmer for 20–25 minutes or until the potatoes are fork-tender.
Step 4: Season with additional salt and pepper as needed. Add the sausage back to the pot and add the kale. Stir and simmer on low heat until the kale is tender.
Tuscan Sausage Soup Tips
- You can use just about any type of sausage. I like using sweet Italian sausage links with basil but you can use any other sausage (chicken sausage, turkey sausage, etc.) you prefer. This would also be good with a spicy Italian sausage. You can use ground sausage or even plain ground meat, but that will need extra seasonings like salt, pepper or all-purpose seasoning.
- Make your own homemade bone broth or use reduced-sodium broth if you’re watching sodium intake.
- To thicken the soup, use a slotted spoon to remove 1 cup of potatoes. Mash them in a bowl and stir them back into the soup for a creamier texture.
- Don’t boil the cream for too long as it may start to curdle.
- Cut the potatoes into about 1 inch cubes or even a little smaller so they will cook within 20 minutes.
How to Serve
Top this soup with toppings of your choice. Good options would be parmesan cheese, Italian seasoning, and red pepper flakes.
This soup would go well with homemade sourdough bread, French baguettes, sourdough biscuits, or homemade croutons.
How to Store
Store any leftover Tuscan sausage soup in the fridge for up to 3 days in an airtight container. Like many creamy recipes, this soup doesn’t freeze very well. After being frozen and then thawed, it may separate and lack flavor.
More Soup Recipes
I’m a huge fan of hearty homemade soups! Here are some of my other soup recipe favorites:
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Tuscan Sausage Soup
Equipment
Ingredients
- 1 lb Italian sausage
- 1 tablespoon butter
- ¾ cup carrot diced into circles or half moons, not too thick
- ½ cup celery medium diced
- ¾ cup onion diced
- ½ teaspoon salt to taste
- ½ teaspoon Black pepper or to taste
- 2 tablespoons all purpose flour
- 6 cups chicken or vegetable broth
- 1 cup half and half
- 4 large Golden potatoes diced thick, about 2 ½ cups
- 4 cups kale chopped roughly
Instructions
- Heat a large Dutch oven or 4-quart pot over medium-high heat.
- Add the Italian sausage, breaking it into pieces with a wooden spoon. Heat until browned and fully cooked. Set sausage aside and drain the drippings, reserving 1 tablespoon.
- Return the pot to the heat and add the butter, reserved drippings, carrots, celery, and onion. Season with salt and black pepper. Cook for 5–7 minutes until the vegetables are softened.
- Sprinkle the flour over the cooked veggies and stir to coat evenly.
- Gradually pour in the broth, stirring continuously to avoid lumps. Slowly add the half-and-half, then stir in the potatoes. Bring the soup to a boil, reduce the heat, and let it simmer for 20–25 minutes or until the potatoes are fork-tender.
- Season with additional salt and pepper as needed. Add the sausage back to the pot and add the kale. Stir and simmer on low heat until the kale is tender.
Notes
- You can use just about any type of sausage. I like using sweet Italian sausage links with basil but you can use any other sausage (chicken sausage, turkey sausage, etc.) you prefer. This would also be good with a spicy Italian sausage. You can use ground sausage or even plain ground meat, but that will need extra seasonings like salt, pepper or all-purpose seasoning.
- Make your own homemade bone broth or use reduced-sodium broth if you’re watching sodium intake.
- To thicken the soup, use a slotted spoon to remove 1 cup of potatoes. Mash them in a bowl and stir them back into the soup for a creamier texture.
- Don’t boil the cream for too long as it may start to curdle.
- Cut the potatoes into about 1 inch cubes or even a little smaller so they will cook within 20 minutes.
- Store in the fridge for 2-4 days. Like many creamy recipes, it doesn’t freeze well. After thawing, it may separate and lack flavor.
