Recipes, Soups, Stews, Chili

Tuscan Sausage & Potato Soup – Full of Flavor!

This rustic and hearty Tuscan Sausage and Potato Soup is substantial enough to serve as a main course. The sausage and seasonings add a lot of flavor, while big chunks of potato make for a satisfying meal. Pair with a crisp, green side salad and dinner is served!

Top view of a bowl of Tuscan Sausage and Potato Soup

TUSCAN SAUSAGE & POTATO SOUP – A HEARTY, RUSTIC MEAL!

Soup season always makes me happy! That means cooler temperatures outside and the chance to snuggle with a good book and my favorite blanket. Soup has an amazing way of warming you all the way to core – exactly where you need it after a long, hard day. The absolute best part is that soup is easily customizable every time you make it.

For this batch, I chose the mild sausage; however, I have made it with the hot sausage before. It was definitely a little spicier, but the potatoes helped keep it from being too overly hot for my family. Try a mix if you like. I had kale on hand that needed to be used up, but spinach and other greens can be used in place of it, if you prefer. Simply chop bigger pieces up before adding.

TUSCAN-FLAVORED MEALS & FAVORITE SOUPS:

WHAT YOU SHOULD SERVE WITH TUSCAN SAUSAGE & POTATO SOUP:

This Tuscan Sausage and Potato Soup is full of rustic flavors that will warm you right up!

QUICK GLANCE AT INGREDIENTS TO MAKE TUSCAN SAUSAGE & POTATO SOUP:

  • Pancetta
  • Mild sausage
  • Cannellini beans
  • Chicken stock (I LOVE having this homemade version on hand for recipes like this!)
  • Crushed red pepper flakes
  • Cloves fresh garlic
  • Yellow onion
  • Russet potatoes
  • Parmesan cheese rind
  • Salt & pepper
  • Half & half
  • Fresh kale or spinach
  • Parmesan cheese

HOW TO MAKE TUSCAN SAUSAGE & POTATO SOUP:

Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.

Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.

Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.

Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving. 

FREQUENTLY ASKED QUESTIONS:

Do I have to use kale?

Nope! I often substitute fresh spinach in place of the kale in recipes. But you are welcome to use any greens you like!

Can I make this in the Instant Pot or on the stove?

Yes! Once you’ve browned your ingredients, load them into the IP, cover, and pressure cook for 5 minutes. Allow to naturally release for at least 10 minutes and enjoy!

Bowl of Tuscan Sausage Soup with Potatoes and Kale
Tuscan Sausage & Potato Soup

Tuscan Sausage & Potato Soup

Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes

Ingredients

  • 4 oz. pancetta, cubed
  • 2 lbs. bulk mild sausage
  • 2 15-oz. cans cannellini beans*
  • 6-7 cups chicken stock, divided
  • 1 Tablespoon crushed red pepper flakes
  • 2-3 cloves fresh garlic, finely minced
  • 1 small yellow onion, finely chopped
  • 2 lbs. Russet potatoes, peeled and cut into small chunks
  • 3” hard Parmesan cheese rind
  • Salt and black pepper, to taste
  • ½ cup half and half, tempered**
  • 3 cups fresh kale, finely chopped
  • ½ cup Parmesan cheese, freshly grated

Instructions

Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.

Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.

Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.

Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.

Notes

For less salt, drain and rinse both cans of cannellini beans before pureeing one
can with a little water.

Temper the half and half by adding a little bit of the hot liquid to it before stirring
it into the slow cooker crock.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1210Total Fat: 59gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 129mgSodium: 3009mgCarbohydrates: 103gFiber: 11gSugar: 24gProtein: 64g

This data was provided and calculated by Nutritionix on 10/8/2021

PIN TO SAVE!

This rustic and hearty Tuscan Sausage and Potato Soup is substantial enough to serve as a main course. The sausage and seasonings add a lot of flavor, while big chunks of potato make for a satisfying meal. Pair with a crisp, green side salad and dinner is served!

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