Why You’ll Love This Recipe
Tuscan Sausage and Potato Soup is the kind of comforting meal that feels both rustic and indulgent at the same time. It is rich without being heavy, hearty without being overwhelming, and packed with layered flavors that develop beautifully as the soup simmers. I return to this recipe whenever I want something warming and satisfying that does not require hours in the kitchen. The combination of savory sausage, tender potatoes, and a creamy broth creates a well-balanced dish that works perfectly for family dinners or casual entertaining. I tested this soup on a cold evening with crusty bread on the side, and it quickly became a household favorite. It is a one-pot recipe, easy to scale, and even better the next day, making it ideal for meal prep or leftovers.
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Tuscan Sausage and Potato Soup – Comforting, Hearty, and Full of Flavor
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and comforting Tuscan sausage and potato soup made with Italian sausage, tender potatoes, and a creamy broth infused with garlic and herbs—perfect for a cozy meal.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage and cook until browned, breaking it up as it cooks. Remove excess grease if needed.
- Add onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add potatoes, chicken broth, oregano, thyme, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in heavy cream and spinach or kale.
- Simmer for another 5 minutes until greens are wilted.
- Taste and adjust seasoning as needed.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- Use spicy sausage for extra heat.
- You can substitute half-and-half for a lighter soup.
- This soup thickens as it cools.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Italian sausage is the backbone of this soup, providing deep, savory flavor and richness. Mild or spicy sausage can be used depending on preference.
Potatoes add heartiness and body, absorbing the flavors of the broth while becoming tender and comforting.
Onion creates a flavorful base and adds subtle sweetness once softened.
Garlic enhances the overall depth and gives the soup its signature Tuscan aroma.
Chicken broth forms the foundation of the soup, keeping it savory and well-balanced.
Heavy cream adds richness and creates the creamy texture that defines this dish.
Kale or spinach brings freshness and color, balancing the richness of the sausage and cream.
Olive oil is used for sautéing and helps build the initial layers of flavor.
Italian seasoning ties everything together with herbal warmth.
Salt and black pepper season the soup and allow each ingredient to shine.
Red pepper flakes are optional but add a gentle heat that complements the sausage beautifully.
Directions
Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked. Remove excess fat if necessary.
Add the chopped onion to the pot and cook until softened and translucent. Stir in the garlic and cook briefly until fragrant.
Add the potatoes, Italian seasoning, salt, and black pepper. Pour in the chicken broth and bring the soup to a gentle boil. Reduce heat and simmer until the potatoes are fork-tender.
Stir in the heavy cream and allow the soup to gently simmer for a few minutes, letting the flavors meld together.
Add the kale or spinach and cook just until wilted. Taste and adjust seasoning, adding red pepper flakes if desired. Serve hot.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is about 35 minutes. Total time from start to finish is roughly 50 minutes.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it.
Variations and Customizations
Tuscan Sausage and Potato Soup is very adaptable and easy to customize. For a lighter version, substitute half-and-half or whole milk for the heavy cream. I tested this variation, and while the soup was slightly less rich, it was still flavorful and satisfying.
You can replace kale with spinach or Swiss chard, depending on availability. For extra vegetables, add carrots or celery with the onions. If you prefer a thicker soup, mash some of the potatoes directly in the pot before adding the cream. For a dairy-free option, use full-fat coconut milk and dairy-free sausage, which still provides a creamy texture with a subtle twist in flavor.
Nutrition and Dietary Info
| Nutrient | Amount per serving |
|---|---|
| Calories | 460 |
| Protein (g) | 18 |
| Carbs (g) | 32 |
| Fat (g) | 30 |
| Saturated fat (g) | 13 |
| Fiber (g) | 4 |
| Sugar (g) | 3 |
| Sodium (mg) | 820 |
Expert Tips & Customizations
Brown the Sausage Well
Proper browning adds depth and enhances the overall flavor of the soup.
Cut Potatoes Evenly
Uniform pieces ensure even cooking and a consistent texture.
Do Not Boil After Adding Cream
Gentle heat prevents curdling and keeps the soup smooth.
Flavor Boost
Finish with freshly grated parmesan if desired for extra richness.
FAQs
Can I use chicken sausage instead?
Yes, chicken sausage works well and creates a lighter soup.
What potatoes are best for this soup?
Yukon Gold or red potatoes hold their shape well.
Can I make this soup ahead of time?
Yes, it tastes even better the next day.
Is this soup spicy?
Only if spicy sausage or red pepper flakes are used.
Can I freeze this soup?
Freezing is not recommended due to the cream content.
Can I make it gluten-free?
Yes, the recipe is naturally gluten-free.
How do I thicken the soup?
Mash some of the potatoes or simmer longer uncovered.
Can I add cheese?
Parmesan is an excellent optional topping.
What can I serve with this soup?
Crusty bread, garlic toast, or a simple salad pair well.
Can I use vegetable broth?
Yes, but the flavor will be slightly lighter.
Conclusion
Tuscan Sausage and Potato Soup is a warm, satisfying dish that delivers comfort in every spoonful. With its creamy texture, savory sausage, and tender potatoes, it is an ideal recipe for cozy dinners and make-ahead meals. Simple to prepare and deeply flavorful, this soup is a reliable favorite that fits perfectly into any home cooking rotation.
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