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