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Tuscan Sausage Potato Soup

Creamy Tuscan sausage potato soup in a white bowl topped with Parmesan cheese and fresh kale
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This creamy and hearty Tuscan Sausage Potato Soup is loaded with Italian sausage, tender Yukon Gold potatoes, and kale in a rich broth. A satisfying one-pot meal ready in about 55 minutes.

Ingredients

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  • 1 lb Italian sausage (mild or hot)
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup heavy cream
  • 3 cups chopped kale, stems removed
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 6-8 minutes. Drain off excess fat.
  2. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened and onion turns translucent. Stir in the garlic and cook for 1 minute until fragrant – watch carefully to avoid burning.
  3. Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Bring to a gentle simmer, about 2-3 minutes.
  5. Add the diced potatoes, dried oregano, and dried thyme. Season with salt and pepper. Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until potatoes are completely fork-tender.
  6. Stir in the heavy cream and chopped kale. Cook for another 5 minutes until kale is wilted and soup is fully heated through.
  7. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning. Ladle into bowls and serve with extra Parmesan.

Notes

  • For a gluten-free version, skip the flour in step 3. Instead, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the soup in the last 5 minutes of cooking.
  • Hot Italian sausage adds deeper flavor. Use mild for a family-friendly version.
  • Soup thickens as it sits. Add a splash of broth when reheating and warm over medium-low heat to prevent the cream from scorching.
  • Baby spinach can substitute for kale – add at the very end and cook just 1-2 minutes.

Nutrition

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