Creamy Tuscan Sausage And Potato Soup
This Creamy Tuscan Sausage Soup is the perfect hearty family dinner. You can easily make this easy dinner on a cold day or anytime you’re craving delicious comfort food. It has delicious sausage meat added to it with minimal prep time. Add this to your list of creamy soups to enjoy!
What I love about this Tuscan sausage potato soup is that it’s the best way to relax and enjoy. When you can curl up with a hot bowl of soup, there’s no doubt at all why soup season is one of the best seasons out there. You really can’t top this delicious soup!
Why You’ll Love This Recipe
- It’s the perfect thing for an easy dinner.
- You can change up the flavor with spicy Italian sausage or mild-cooked sausage.
- This easy recipe makes enough soup to feed the family (and have leftovers!)
Ingredients For Tuscan Sausage Soup
- Pancetta: This Italian cured meat brings a unique depth of flavor with its salty punch, enhancing the soup’s savory profile.
- Mild sausage: Feel free to tailor the heat to your preference; mild sausage for a gentle warmth or go bold with a spicier variety.
- Cannellini beans: These beans add a wonderful creaminess and are packed with protein, making the soup more satisfying.
- Chicken stock: Choose low-sodium chicken stock to better control the saltiness of the soup while still providing a rich base.
- Red pepper flakes: A dash of these flakes can elevate the heat levels, adding a spicy kick for those who enjoy some zest.
- Cloves garlic: Whether minced or finely chopped, garlic adds a pungent aromatic that’s essential for any Tuscan-inspired dish.
- Yellow onion: As they become tender, yellow onion provides a subtle sweetness and a hint of crunch, enriching the overall texture of the soup.
- Russet potatoes: These starchy spuds break down slightly as they cook, thickening the soup and bringing a comforting, homey feel to every spoonful.
- Parmesan cheese: Sprinkle in this aged cheese for a nutty and salty excellence that complements the creamy elements beautifully.
- Salt and black pepper: Adjust these classic seasonings to your taste, they are the backbone of seasoning and can make or break the soup’s flavor balance.
- Half and half: The addition of half and half infuses the soup with a rich, velvety texture without being overly heavy.
- Fresh kale: Rich in nutrients and providing a pop of color, kale gives a pleasant earthy note and a lovely chewy texture.
Substitutions and Variations
- Change up the sausage – You can use mild Italian sausage, hot Italian sausage, or any type of sausage that you want.
- Change up the greens – Instead of using fresh or baby kale, you can use fresh spinach also. Either is a good choice for this Italian sausage soup. Feel free to also try other greens like Swiss chard or escarole.
- Add pasta or rice – Want your soup to be more filling? Add in some cooked pasta or rice to bulk it up and make it even heartier. Just keep in mind that the added starch will thicken the soup, so you may need to add more chicken stock if it becomes too thick.
- Make it vegetarian – Simply omit the sausage and substitute vegetable broth for chicken stock to make this a delicious vegetarian option.
See the recipe card below for a complete list of ingredients and measurements.
How To Make Tuscan Sausage Soup
- Cook pancetta in a skillet over medium-high heat for 2-3 minutes, stirring. Add sausage and cook until browned, breaking it into small pieces. Drain the fat and put the meats into a slow cooker.
- Puree one can of cannellini beans and add to the cooker. Drain and rinse another can of beans and add it as well.
- Add chicken stock, red pepper flakes, onion, potatoes, and Parmesan rind to the cooker. Season with salt and pepper. Mix well.
- Cook on high for 3-4 hours or on low for 6-7 hours. Then add tempered half and half, kale, and grated Parmesan cheese. If needed, add more chicken stock for desired thickness. Mix and heat for 5-10 minutes before serving.
Recipe Tips
- Sauté garlic and onions – Take the time to sauté onions and garlic before adding to the slow cooker; this step will maximize their flavor and add a rich depth to the soup.
- Brown sausage well – Ensure that you brown the sausage thoroughly, as this not only enhances the flavor but also provides a more appealing color and texture.
- Deglaze the pan – After browning the meat, deglaze the skillet with a splash of chicken stock to lift all the flavorful bits stuck to the bottom, which adds even more taste to your soup.
- Use fresh herbs – Incorporate fresh rosemary or thyme for an aromatic twist; fresh herbs can take the flavor profile of your soup to the next level.
- Monitor your potatoes – To avoid having them turn mushy, keep an eye on your potatoes towards the end of the cooking time and adjust as necessary.
- Garnish galore – For a restaurant-quality presentation, consider topping each serving with extra grated Parmesan cheese, a drizzle of olive oil, and a touch of fresh herbs.
Alternative Cooking Methods
Yes, you can certainly use other cooking methods, such as an Instant Pot, for this Tuscan sausage potato soup recipe.
If you are using an Instant Pot, begin by using the sauté function to cook the pancetta and sausage as you would in a skillet. Once browned, you can directly add the rest of the ingredients except for the half-and-half and kale.
Lock the lid, set the valve to sealing, and cook on high pressure for about 15 minutes, then quick-release. Afterward, stir in the tempered half-and-half and kale and let it sit until the kale softens.
This method reduces cooking time significantly and is perfect for a quick, comforting meal.
Storing Tips
This creamy Tuscan soup should be stored in an airtight container in the fridge. It should stay good for 2-3 days.
You can also freeze this sausage and kale soup recipe. Store it in the freezer, and eat it within 2 months.
What To Serve With Tuscan Sausage Soup
This hearty Tuscan sausage soup pairs wonderfully with a variety of side dishes. Consider serving it with a crusty baguette or sour cream biscuits to soak up its rich flavors.
For a rustic touch, offer a side of roasted vegetables or a charcuterie board featuring an array of Italian cheeses and cured meats. Each option complements the soup’s depth and warmth, creating a satisfying and well-rounded meal.
Recipe FAQs
You can. Just omit the potatoes and beans and use more stock instead of half and half. This will help make it low-carb!
You can add shredded cheese, diced jalapenos, diced onions, or even soup tortilla strips right on top. I also like a bit of sour cream as well.
Yes, you can use different types of cheese according to your preference. While Parmesan cheese adds a specific nutty flavor, you could try using pecorino romano for a sharper taste or mild cheddar for a creamier texture. Keep in mind that different cheeses may alter the final flavor profile of the soup.
As is, the recipe is not gluten-free due to the sausage content, which may contain gluten as a filler. However, you can make it gluten-free by ensuring your sausage and chicken stock are both certified gluten-free. Also, if you add pasta as a variation, make sure to use gluten-free pasta.
For those who prefer an extra kick, try adding more red pepper flakes to the recipe or include a diced hot pepper such as jalapeño or serrano to the soup. You can also use a spicy sausage instead of the mild or sweet Italian sausage suggested.
Waxy or all-purpose potatoes such as Yukon Gold or red potatoes are recommended because they hold their shape well after cooking. Starchy potatoes like Russets may break down too much and cause the soup to become too thick.
More Soups We Love
- Southwestern Chicken Soup
- Broccoli Cheese Soup
- Creamy Wild Rice Mushroom Soup
- The Best Classic Slow Cooker Minestrone Soup
- See all our soup recipes here!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Creamy Tuscan Sausage and Potato Soup
Ingredients
- 4 oz (113 ⅖ g) pancetta cubed
- 2 lbs (907 ⅕ g) bulk mild sausage
- 2 oz (56 ⅔ g) cannellini beans 15 oz cans
- 6-7 cups (1 3/7 l) chicken stock divided
- 1 T crushed red pepper flakes
- 2-3 cloves garlic minced
- 1 cup (160 g) small yellow onion finely chopped
- 2 lbs (907 ⅕ g) Russet potatoes peeled and cut into small chunks
- 3 Parmesan cheese hard rind
- Salt and black pepper to taste
- ½ c (121 g) half and half tempered
- 3 c (201 g) fresh kale finely chopped
- ½ c (50 g) Parmesan cheese freshly grated
Instructions
- Cook pancetta in a skillet over medium-high heat for 2-3 minutes, stirring. Add sausage and cook until browned, breaking it into small pieces. Drain the fat and put the meats into a slow cooker.4 oz pancetta,2 lbs bulk mild sausage
- Puree one can of cannellini beans and add to the cooker. Drain and rinse another can of beans and add it as well.2 oz cannellini beans
- Add chicken stock, red pepper flakes, onion, potatoes, and Parmesan rind to the cooker. Season with salt and pepper. Mix well.6-7 cups chicken stock,1 T crushed red pepper flakes,1 cup small yellow onion,2 lbs Russet potatoes,3 Parmesan cheese,Salt and black pepper,2-3 cloves garlic
- Cook on high for 3-4 hours or on low for 6-7 hours. Then add tempered half and half, kale, and grated Parmesan cheese. If needed, add more chicken stock for desired thickness. Mix and heat for 5-10 minutes before serving.½ c half and half,3 c fresh kale,½ c Parmesan cheese
Notes
- Sauté garlic and onions – Take the time to sauté onions and garlic before adding to the slow cooker; this step will maximize their flavor and add a rich depth to the soup.
- Brown sausage well – Ensure that you brown the sausage thoroughly, as this not only enhances the flavor but also provides a more appealing color and texture.
- Deglaze the pan – After browning the meat, deglaze the skillet with a splash of chicken stock to lift all the flavorful bits stuck to the bottom, which adds even more taste to your soup.
- Use fresh herbs – Incorporate fresh rosemary or thyme for an aromatic twist; fresh herbs can take the flavor profile of your soup to the next level.
- Monitor your potatoes – To avoid having them turn mushy, keep an eye on your potatoes towards the end of the cooking time and adjust as necessary.
- Garnish galore – For a restaurant-quality presentation, consider topping each serving with extra grated Parmesan cheese, a drizzle of olive oil, and a touch of fresh herbs.
Nutrition Information
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