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Tuscan Sausage Potato Soup

Tuscan sausage potato soup in white bowl with kale and parmesan cheese
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This creamy and hearty Tuscan Sausage Potato Soup is a one-pot meal packed with flavor. Italian sausage, tender potatoes, and kale are simmered in a rich and creamy broth, making it the perfect comfort food for a cozy night in.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large Yukon Gold potatoes, diced into 1-inch pieces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
  2. Add the diced onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced potatoes, chicken broth, and dried oregano. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the chopped kale and cook for another 5 minutes, until the kale has wilted.
  5. Reduce the heat to low and slowly stir in the heavy cream and grated Parmesan cheese. Heat through, but do not let the soup boil.
  6. Season with salt and pepper to taste. Serve hot, with an extra sprinkle of Parmesan cheese if desired.

Notes

  • Use sweet or hot Italian sausage depending on your preference for spice level.
  • Yukon Gold potatoes hold their shape well in soups, but red potatoes work too.
  • Add cream over low heat to prevent curdling. Never let the soup boil after adding cream.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • Freshly grated Parmesan cheese melts better than pre-grated varieties.

Nutrition

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