This Creamy Tuscan Sausage Soup is the perfect hearty family dinner. You can easily make this easy dinner on a cold day, or anytime that 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!
Table of Contents
Why You’ll Love This Tuscan Soup 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 more than enough soup to feed the family (and have leftovers!)
Ingredients
- Pancetta – A simple way to add saltiness and texture.
- Mild sausage – You can opt for hot sausage as well.
- Cannellini beans – Adding beans is a great way to boost protein.
- Chicken stock – Get low sodium broth to cut down on salt intake.
- Red pepper flakes – A great way to add a bit of heat.
- Cloves garlic – Minced garlic works as well.
- Yellow onion – Chop and dice the onions into bite-sized pieces.
- Russet potatoes – Clean and peel the potatoes and cut them into chunks.
- Parmesan cheese – Parmesan cheese adds a salty flavor and really enhances the other ingredients.
- Salt and black pepper – To taste.
- Half and half – Perfect for adding creaminess.
- Fresh kale – Kale is an excellent green to add to this soup.
Step-by-step directions
See recipe card below for a full list of ingredients and measurements!
- Brown pancetta in a large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from the pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to the slow cooker crock.
- Add 6 cups chicken stock, crushed red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese, and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Storage and leftovers
Store this creamy Tuscan soup in an airtight container and store it in the fridge. It should stay good for 2-3 days.
You can also freeze this sausage and kale soup recipe by storing it in the freezer. Eat within 2 months.
Substitutions
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.
FAQs
You can. Just omit the potatoes and beans, and use more stock in place of the half and half. This will help to 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.
More Soups we love
- Southwestern Chicken Soup
- Creamy Wild Rice Mushroom Soup
- The Best Classic Slow Cooker Minestrone Soup
- See all our soup recipes here!
Other Recipes You Will Love
- Hearty Classic Beef Stew
- Slow Cooker Mexican Shredded Chicken
- Gluten-Free Garlic Parmesan Turkey Meatballs
- Garlic Parmesan Shrimp Roasted Garlic Dip
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Tuscan Sausage Potato Soup
Ingredients
- 4 oz pancetta cubed
- 2 lbs bulk mild sausage
- 2 oz cannellini beans 15 oz cans
- 6-7 cups chicken stock divided
- 1 T crushed red pepper flakes
- 2-3 cloves garlic minced
- 1 cup small yellow onion finely chopped
- 2 lbs Russet potatoes peeled and cut into small chunks
- 3 Parmesan cheese hard rind
- Salt and black pepper to taste
- ½ c half and half tempered
- 3 c fresh kale finely chopped
- ½ c Parmesan cheese freshly grated
Instructions
- Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
- Add 6 cups chicken stock, crushed red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Notes
Nutrition Information
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