Print

Tuscan Sausage Potato Soup Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

This creamy and hearty Tuscan Sausage Potato Soup combines Italian sausage, tender Yukon Gold potatoes, and nutritious kale in a rich, savory broth. Perfect for a comforting one-pot meal, this soup brings classic Italian-American flavors to your table in just under an hour.

Ingredients

Scale

Meat and Broth

  • 1 lb Italian sausage (mild or hot)
  • 6 cups chicken broth

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 3 cups chopped kale, stems removed

Herbs and Seasonings

  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Thickening and Cream

  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream

Cheese

  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Brown the sausage: Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 6-8 minutes. Drain off excess fat to avoid greasiness in the soup.
  2. Sauté vegetables: Add diced onion, carrots, and celery to the pot with the sausage. Cook for 5-7 minutes until the vegetables are softened and the onion turns translucent. Then stir in minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
  3. Add flour: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste, which will help thicken the soup later.
  4. Incorporate broth: Gradually whisk in the chicken broth until the mixture is smooth. Bring the pot to a gentle simmer over medium heat, which should take about 2-3 minutes.
  5. Add potatoes and herbs: Stir in the diced Yukon Gold potatoes, dried oregano, and dried thyme. Season the soup with salt and freshly ground black pepper to taste. Reduce the heat to medium-low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally to prevent sticking, until the potatoes are fork-tender.
  6. Finish with cream and kale: Stir in the heavy cream and chopped kale. Continue cooking for another 5 minutes until the kale is wilted and the soup is thoroughly heated through.
  7. Add Parmesan and serve: Remove the pot from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve topped with extra Parmesan cheese for added flavor.

Notes

  • For a gluten-free version, omit the flour in step 3 and instead mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir this mixture into the soup during the last 5 minutes of cooking to thicken.
  • Using hot Italian sausage will give the soup a deeper, spicier flavor; mild sausage is perfect for a more family-friendly option.
  • The soup thickens as it cools and sits. When reheating, add a splash of broth and warm over medium-low heat to prevent the cream from scorching.
  • Baby spinach can be substituted for kale; add it at the very end and cook just 1-2 minutes to keep it tender.

Keywords: Tuscan sausage soup, potato soup, creamy soup, Italian sausage recipe, kale soup, easy one-pot meal, winter soup, comfort food

Find it online: https://lucabites.com/tuscan-sausage-potato-soup-recipe/