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A white bowl of Creamy Tuscan Soup With Sausage & Kale.

Creamy Tuscan Soup with Sausage and Kale

Chef Jenn
I love how rich and comforting Creamy Tuscan Soup with Sausage & Kale is! With savory sausage, tender kale, and a creamy, flavorful broth, it’s the perfect one-pot meal for a cozy dinner or an easy weeknight treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 10 servings
Calories 342 kcal

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

Serving: 1cupCalories: 342kcalCarbohydrates: 12gProtein: 11gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 70mgSodium: 932mgPotassium: 479mgFiber: 2gSugar: 3gVitamin A: 977IUVitamin C: 18mgCalcium: 56mgIron: 1mg

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.

Keyword Sausage and kale soup, Tuscan Soup, Tuscan Soup with Sausage & Kale
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