This Creamy Tuscan Sausage and Potato Soup is a robust and hearty meal that echoes the flavors of the famous “Zuppa Toscana.” Loaded with spicy browned sausage, tender red potatoes, and fresh kale in a rich, creamy broth, it is the ultimate comfort food for cold weather.
With savory Italian seasonings and a velvety texture, this one-pot soup is incredibly satisfying and comes together in just 45 minutes.
Recipe Details
- Flavor Profile: A savory, rich broth flavored with rendered sausage fat, aromatic garlic and onions, and Italian herbs, finished with the mild earthiness of kale.
- Texture: The soup features a creamy liquid base studded with soft chunks of potato, chewy bits of sausage, and tender wilted greens.
- Time: 15 minutes prep, 30 minutes cook time.
- Difficulty: Easy. It is a straightforward one-pot recipe.
What You’ll Need
To make this recipe, you will need a large soup pot or Dutch oven to accommodate the liquid and bulky ingredients. A ladle and a sharp knife for chopping the potatoes and kale are essential. The ingredients rely on flavorful sausage (mild or spicy Italian), red potatoes that hold their shape well, and heavy cream for that signature Tuscan richness.
Ingredient Notes
- Sausage – You need 1 pound of bulk sausage (Italian style works best). Browning it thoroughly creates the flavor foundation for the entire soup.
- Red Potatoes – Use 4 large red potatoes, diced with skins on. The skins add color and texture, and red potatoes are waxy enough not to disintegrate completely in the broth.
- Kale – A small bunch of kale, stemmed and torn, adds texture and nutrition. It holds up better in hot soup than spinach.
- Heavy/Whipping Cream – This is essential for the creamy, white broth characteristic of Tuscan soups.
- Chicken Broth & Water – A combination of broth and water ensures the soup is flavorful without being overly salty.
- Garlic & Onion – Fresh minced garlic (5 cloves!) and chopped onion provide the aromatic base.
- Italian Seasoning – A simple way to add a blend of oregano, basil, and thyme to the pot.
Add-ins and Substitutions
- Greens – If you don’t like kale, you can substitute fresh spinach or Swiss chard, though you should add them in the last 2 minutes as they cook faster.
- Spice – Add red pepper flakes for a spicy kick that cuts through the rich cream.
- Bacon – Crispy bacon bits sprinkled on top add a smoky crunch.
- Potatoes – Yukon Gold potatoes are a great substitute for red potatoes if you prefer a creamier potato texture.
How to Make Creamy Tuscan Sausage and Potato Soup
- Brown the Sausage: In a large pot, add the sausage meat. Allow the sausage to get nicely browned and crispy, breaking it up with a spoon as it cooks. This can take 15+ minutes to get that deep color. Stir occasionally. Note: There may be quite a lot of fat in the pot; you may want to spoon some out and discard it, but be sure to leave a few tablespoons as it adds essential flavor.
- Sauté Aromatics: Stir in the chopped onions and minced garlic. Cook for 2-3 minutes until the onions are softened and the garlic is fragrant.
- Simmer: Add the chicken broth, water, diced potatoes, and Italian seasoning to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer.
- Cook Potatoes: Cook for 10-15 minutes or until the potatoes are tender when pierced with a fork.
- Add Cream and Kale: Pour in the heavy cream and add the torn kale. Cook for a further 5 minutes, or until the kale is soft and wilted.
- Serve: Taste the soup and season with salt and pepper as needed. Serve hot.
Pro Tip: Don’t rush browning the sausage! Letting it get crispy and dark brown adds a depth of flavor (fond) to the bottom of the pot that dissolves into the broth, making the soup incredibly savory without needing extra stock.
Recipe Tips
- Potato Size: Dice your potatoes into uniform pieces (about 1/2 to 3/4 inch). This ensures they all cook at the same rate so you don’t have some mushy and some raw.
- Kale Prep: Removing the tough stems from the kale is crucial. The stems are fibrous and unpleasant to eat in a soup. Tear the leaves into bite-sized pieces so it fits easily on a spoon.
- Creaminess: If you want a thicker soup, you can mash a few of the cooked potato cubes against the side of the pot before adding the kale.
FAQs
- Can I make this dairy-free? Yes, you can substitute the heavy cream with full-fat canned coconut milk, though it will impart a slight coconut flavor.
- Can I freeze this? Soups with heavy cream and potatoes can separate or become grainy when frozen and reheated. It is best enjoyed fresh or from the fridge.
- Is this spicy? It depends on your sausage. Mild Italian sausage makes it family-friendly, while Hot Italian sausage gives it a significant kick.
Serving Suggestions
- Bread: A crusty baguette or garlic breadsticks are perfect for dipping.
- Salad: Serve with a simple Caesar salad to balance the heavy, creamy soup.
- Topping: Freshly grated Parmesan cheese on top is delicious.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over medium heat. Do not let it come to a rolling boil, or the cream might separate.
Creamy Tuscan Sausage and Potato Soup
- Total Time: 45 minutes
- Yield: 4-6 Servings 1x
Description
This Creamy Tuscan Sausage and Potato Soup is a robust and hearty meal that echoes the flavors of the famous “Zuppa Toscana.” Loaded with spicy browned sausage, tender red potatoes, and fresh kale in a rich, creamy broth, it is the ultimate comfort food for cold weather. With savory Italian seasonings and a velvety texture, this one-pot soup is incredibly satisfying and comes together in just 45 minutes.
Ingredients
The Base
- 1 pound bulk sausage (Italian style, mild or spicy)
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 cups chicken broth (beef broth works too)
- 4 cups water
- 4 large red potatoes, washed and diced (leave skins on)
The Creamy Finish
- 1 cup heavy whipping cream
- 1 small bunch kale, stems removed and torn into bite-sized pieces
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
Brown Sausage
In a large pot or Dutch oven, add the sausage meat. Cook over medium-high heat, breaking it up with a spoon, until nicely browned and crispy. Tip: Take your time here (about 15 minutes). The dark caramelized bits add essential flavor to the broth. Spoon out excess fat if desired, but leave a few tablespoons for flavor.
Sauté Aromatics
Stir in the chopped onions and minced garlic. Cook for 2–3 minutes until the onions are softened and the garlic is fragrant.
Simmer
Add the chicken broth, water, diced potatoes, and Italian seasoning. Increase heat to high to bring to a boil, then reduce heat to medium-low to maintain a steady simmer.
Cook Potatoes
Cook for 10–15 minutes, or until the potatoes are tender when pierced with a fork.
Add Cream & Kale
Pour in the heavy cream and add the torn kale leaves. Cook for a further 5 minutes until the kale is soft and wilted and the soup is hot.
Serve
Taste and season with salt and pepper as needed. Serve hot.
Notes
Kale Prep: Be sure to strip the leafy greens off the tough, fibrous stems before tearing them. The stems are unpleasant to eat in a soup.
Potato Texture: Red potatoes hold their shape well in soup. If you want a thicker, creamier soup, you can mash a few of the cooked potato cubes against the side of the pot before adding the kale.
Browning is Flavor: Do not rush step 1! Letting the sausage get crispy and dark brown creates a “fond” on the bottom of the pot that dissolves into the broth, making it savory without needing extra stock.
Storage: Soups with heavy cream and potatoes do not freeze well (the texture can become grainy). Store leftovers in the fridge for 3–4 days and reheat gently on the stove; do not let it boil vigorously or the cream may separate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop / One Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 580
- Sugar: 4g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 95mg
Keywords: zuppa toscana recipe, tuscan potato soup, sausage and kale soup, creamy potato soup, one pot dinner, italian sausage recipes, comfort food soup
