Easy Tuscan Soup with Sausage & Kale
Easy Tuscan Soup with Sausage & Kale is one of my favorite comforting dishes! Packed with savory sausage, tender kale, and a flavorful broth, this hearty one-pot meal is quick to prepare and perfect for weeknight dinners or cozy evenings.
Servings: 10 servings
Calories: 356kcal
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
Serving: 1cup | Calories: 356kcal | Carbohydrates: 13g | Protein: 12g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 451mg | Potassium: 575mg | Fiber: 2g | Sugar: 3g | Vitamin A: 974IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 1mg