Creamy Tuscan Soup with Sausage and Kale
Add Preferred SourceThere’s nothing like a bowl of warm, creamy soup on a chilly evening, and this Creamy Tuscan Soup with Sausage hits all the right notes. Packed with hearty flavors, velvety textures, and plenty of texture, it’s one of my favorite soups. It’s bursting with flavor and creamy enough to be indulgent without being too thick. Love soups? Give this Italian soup a try – I know you’ll love it!
I love soups, but not just any soup. It’s got to be a GREAT soup to make my list of favorites, and this one certainly qualifies. A soup has to be full of flavor, creamy, and enjoyable for it to make my list of favorites. The pureed potato in the soup gives it a velvety texture, the Roma tomato adds a touch of acidity to help balance the flavors, and the cream gives it a touch of richness.
You can make this soup ahead of time; in fact it probably tastes better for sitting in the fridge for a day. It makes a fairly big batch but don’t worry, it freezes perfectly. During the cold months, I almost always have some of this soup in my freezer; it makes a perfectly delicious and Hearty meal.
Ingredients
- Italian sausage – Opt for mild or spicy sausage depending on your preference. Bulk sausage saves you the hassle of removing casings.
- Pancetta – A great way to add rich, salty flavor. If pancetta isn’t available, bacon works as a substitute. Check the deli section for it.
- Onion – Yellow onions are my go-to for cooking, but white onions will do just fine in this dish.
- Celery – Don’t toss the leaves! They add extra depth of flavor to your soup.
- Potatoes – Use russet potatoes or another starchy variety to help create a creamy texture in the soup.
- Chicken broth – Choose a low or no-sodium version to have more control over the seasoning.
- Roma tomatoes – While regular tomatoes can be used, Roma tomatoes have fewer seeds and less water, making them a better choice.
- Baby kale – If baby kale isn’t available, regular kale works too—just remove the tough stems before using.
- Heavy whipping cream – For a lighter option, swap it with half and half.
- Salt and pepper – Season according to your taste preference.
- Olive oil – Used to sauté and bring out the flavors in the dish.
How To Make Creamy Tuscan Soup with Sausage
Scroll down for the full recipe card with exact measurements and printable instructions.
Brown the sausage in a Dutch oven or heavy-bottomed soup pot over medium heat, using 1 teaspoon of olive oil if needed. Remove the sausage with a slotted spoon and drain on a paper towel-lined plate. Set aside and drain excess fat from the pot, keeping the flavorful residue but don’t clean it.
Cook the pancetta in the same pot until crispy and the fat has rendered. Remove it with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
Sauté the onions and celery in the reserved fat over medium heat for about 5 minutes until softened. Add the diced potatoes, chicken broth, and tomatoes. Cover and simmer for approximately 15 minutes, or until the potatoes are very soft.
Remove the tomato skins using tongs or a spoon. Blend the soup until smooth, either by transferring it to a blender in batches or using an immersion blender directly in the pot.
Return the cooked sausage to the soup, then stir in the chopped kale. Simmer uncovered for 10 minutes until the kale is tender. Add the heavy whipping cream, stir to combine, and season with salt and pepper to taste.
Serve the soup immediately, topping each bowl with the crispy pancetta for extra flavor.
Chef Jenn’s Tips
- Cook the sausage thoroughly but avoid overcooking to keep it juicy and flavorful.
- Use a heavy-bottomed pot to prevent sticking and ensure even cooking.
- Blend the soup in batches if using a traditional blender to avoid spills.
- Don’t skip the pancetta topping—it adds a delicious crunch and a smoky depth.
- Use baby kale for a more tender bite; regular kale works too (be sure to pull the leaves off the stem and slice thinly) but may need a bit more simmering time.
Make It A Meal
This soup pairs beautifully with warm, crusty bread for dipping or a side salad with a tangy vinaigrette to balance the creaminess. Add a glass of crisp white wine or a light Italian red, and you’ve got a complete, cozy meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 3 months. When ready to serve, thaw overnight in the fridge and stir while reheating.
Creamy Tuscan Soup with Sausage and Kale
Ingredients
- 1 tablespoon olive oil optional
- 1 pound Italian sausage casings removed
- 3 ounces pancetta diced
- 1 cup onion diced
- 1 cup celery diced
- 1 pound potatoes peeled and chopped
- 6 cups chicken broth low or no sodium added
- 3 Roma tomatoes cut in half
- 2 cups baby kale chopped
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- Brown the sausage in a Dutch oven or heavy-bottomed soup pot over medium heat with a teaspoon of olive oil if needed. Scoop it out with a slotted spoon and drain on a paper towel-lined plate. Set aside. Drain the fat from the pot but don’t clean it.
- Cook the pancetta in the same pot until the fat has rendered and the pieces are crispy. Remove the pancetta with a slotted spoon and set aside. Drain all but 2 tablespoons of the fat.
- Saute the onions and celery in the remaining fat over medium heat until softened, about 5 minutes.
- Add the potatoes, chicken broth, and tomatoes to the pot. Cover and simmer for about 15 minutes, or until the potatoes are very soft.
- Remove the skins from the tomatoes using tongs or a spoon. Then, either transfer the soup to a blender and blend until smooth or use an immersion blender directly in the pot.
- Return the cooked sausage to the pot, then stir in the chopped kale. Simmer uncovered for 10 minutes or until the kale is tender.
- Add the heavy whipping cream and stir to combine. Taste and adjust the seasoning with salt and pepper.
- Serve immediately with a sprinkle of the crispy pancetta on top for an extra burst of flavor.
Notes
Chef Jenn’s Tips
- Cook the sausage thoroughly but avoid overcooking to keep it juicy and flavorful.
- Use a heavy-bottomed pot to prevent sticking and ensure even cooking.
- Blend the soup in batches if using a traditional blender to avoid spills.
- Don’t skip the pancetta topping—it adds a delicious crunch and a smoky depth.
- Use baby kale for a more tender bite; regular kale works too (be sure to pull the leaves off the stem and slice thinly) but may need a bit more simmering time.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
