I’m in love with this soup. It’s meaty, creamy, and flavorful and it’s got all sorts of tasty ingredients in it. But at the same time, it’s a humble soup. Sausage, potato, kale… they’re the stars of this Italian soup recipe that’s easy enough to make for a weeknight dinner. Make extra, ’cause everyone will love it!
If you’ve been following my recipes, you’ll know I’m a HUGE soup fan. This easy Tuscan Soup with Sausage and Kale ticks all my boxes. It’s hearty, creamy, and has great flavors and textures.
Much of the creaminess comes from potato, which you need to cook down until it’s super soft so that it blends really well. This is where a good blender or immersion blender will come in handy. You want this soup to be super smooth and silky. Yum!
It’s an easy soup to make. Brown the meat, saute the veggies, simmer the soup, blend and serve. That’s about it! Easy enough for anyone to make, but be sure to make enough because everyone will want seconds!
Ingredients
- Italian sausage – You can use hot or mild sausage. I buy bulk sausage so I don’t need to remove the casings.
- Pancetta – Pancetta is often called Italian bacon, and it renders so much tasty fat. Use regular bacon if you can’t find pancetta in your store’s deli.
- Onion – I prefer yellow (brown) onions for cooking, but white onions are a great alternative.
- Celery – Don’t toss the leaves—they’re packed with flavor and add depth to the dish.
- Potatoes – A starchy potato like russet works best for achieving a smooth, creamy texture.
- Chicken broth – Opt for low-sodium or no-sodium varieties to control the seasoning.
- Roma tomatoes – Regular salad tomatoes can work but may add extra water and more seeds.
- Baby kale – Regular kale is a good substitute; just strip the leaves from the stems and save the stems for homemade vegetable stock.
- Heavy whipping cream – Swap in half and half for a lighter, less rich version.
- Salt and pepper – To taste.
- Olive oil
How to Make Creamy Tuscan Soup with Sausage
- Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage, breaking it up into small pieces as it cooks. Once browned and fully cooked, use a slotted spoon to remove the sausage and transfer it to a plate lined with paper towels. Set aside.
- In the same pot, cook the pancetta over medium heat until crispy and the fat has rendered. Use a slotted spoon to remove the pancetta, leaving about 2 tablespoons of fat in the pot.
- Add the diced onion and celery to the pot and sauté in the rendered fat for about 5 minutes, or until softened and fragrant.
- Stir in the potatoes, chicken broth, and halved Roma tomatoes. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Remove the tomato skins using tongs or a spoon. Use an immersion blender to puree the soup directly in the pot, or transfer it to a blender in batches until smooth.
- Return the cooked sausage to the pot and stir in the chopped baby kale. Simmer uncovered for 10 minutes, or until the kale is tender.
- Stir in the heavy whipping cream and adjust the seasoning with salt and pepper to taste.
- Ladle the soup into bowls and garnish with crispy pancetta for an added layer of flavor and texture.
Step-By-Step Process
Blender and blend until puree.
Chef Jenn’s Tips
- Use a heavy-bottomed pot to ensure even cooking and prevent burning.
- For the best flavor, cook the sausage until just done to keep it juicy.
- When blending, work in batches if using a traditional blender, and don’t fill it more than halfway to avoid spills. Be careful blending hot liquids.
- Baby kale works perfectly for this recipe because it’s tender and cooks quickly, but regular kale is a great substitute—just remove the stems and chop finely.
- The pancetta topping isn’t just decorative; it adds a smoky crunch that elevates the dish.
Recommended
Make It A Meal
Pair this hearty soup with warm, crusty bread for dipping, or serve alongside a simple green salad with a tangy vinaigrette to balance the creamy richness. Add a glass of crisp white wine or light Italian red for a full dining experience.
Storage
Allow the soup to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup in your Souper Cubes in meal-sized portions for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat gently.
Easy Tuscan Soup with Sausage & Kale
Ingredients
- 1 tablespoon olive oil optional
- 1 pound Italian sausage casings removed
- 3 ounces pancetta diced
- 1 cup onion diced
- 1 cup cleery 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
- Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage, breaking it up into small pieces as it cooks. Once browned and fully cooked, use a slotted spoon to remove the sausage and transfer it to a plate lined with paper towels. Set aside.
- In the same pot, cook the pancetta over medium heat until crispy and the fat has rendered. Use a slotted spoon to remove the pancetta, leaving about 2 tablespoons of fat in the pot.
- Add the diced onion and celery to the pot and sauté in the rendered fat for about 5 minutes, or until softened and fragrant.
- Stir in the potatoes, chicken broth, and halved Roma tomatoes. Cover and simmer for 15 minutes, or until the potatoes are fork-tender.
- Remove the tomato skins using tongs or a spoon. Use an immersion blender to puree the soup directly in the pot, or transfer it to a blender in batches until smooth.
- Return the cooked sausage to the pot and stir in the chopped baby kale. Simmer uncovered for 10 minutes, or until the kale is tender.
- Stir in the heavy whipping cream and adjust the seasoning with salt and pepper to taste.
- Ladle the soup into bowls and garnish with crispy pancetta for an added layer of flavor and texture.
Notes
Chef Jenn’s Tips
- Use a heavy-bottomed pot to ensure even cooking and prevent burning.
- For the best flavor, cook the sausage until just done to keep it juicy.
- When blending, work in batches if using a traditional blender, and don’t fill it more than halfway to avoid spills.
- Baby kale works perfectly for this recipe because it’s tender and cooks quickly, but regular kale is a great substitute—just remove the stems and chop finely.
- The pancetta topping isn’t just decorative; it adds a smoky crunch that elevates the dish.
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.