Tuscan Sausage Soup
This Tuscan sausage soup is a creamy, one-pot comfort meal made with crumbled Italian sausage, crispy bacon, tender potato slices, and ribbons of kale in a rich, peppery broth. A splash of heavy cream makes every spoonful feel indulgent without being heavy, and it feeds a crowd—plus it tastes even better the next day.
Equipment
- Large Dutch oven 6 to 7 quart
- Sharp chef's knife
- Sturdy cutting board
- Mandoline slicer for even potato slices (optional)
- Microplane grater for the Parmesan
- Wooden spoon for breaking up the sausage
- Slotted spoon for lifting out the bacon
- Ladle for serving
- Plate lined with paper towels
Ingredients
- 1 pound Italian sausage 450g; hot or mild, casings removed
- 4 slices thick-cut bacon chopped into 1/2-inch pieces
- 1 large yellow onion finely diced
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes reduce or omit for a milder soup
- 6 cups low sodium chicken broth about 1.4L
- 2 pounds russet potatoes about 900g or 3 large; halved lengthwise and sliced 1/4 inch thick
- 1 small bunch kale about 4 cups chopped or 100g; thick stems removed
- 1 cup heavy cream 240ml
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese freshly grated, for serving
Instructions
- Remove the sausage from its casings, chop the bacon into 1/2-inch pieces, finely dice the onion, mince the garlic, slice the potatoes 1/4 inch thick, and chop the stemmed kale into bite-sized pieces.
- Cook the chopped bacon in a Dutch oven over medium heat for 6 to 8 minutes until browned and crisp, then remove with a slotted spoon to a paper towel-lined plate, leaving the drippings in the pot.
- Add the sausage to the bacon drippings, break it into small crumbles, and cook for 7 to 9 minutes until deeply browned and no longer pink, then spoon off all but about 2 tablespoons of fat.
- Stir in the onion and cook for 4 to 5 minutes until soft and translucent, then add the garlic and red pepper flakes and cook for 1 minute until fragrant.
- Pour in the chicken broth and scrape up the browned bits, add the sliced potatoes, salt, and black pepper, and bring to a boil over high heat.
- Reduce the heat to medium-low, partially cover, and simmer for 15 to 20 minutes, stirring once or twice, until the potatoes are tender but still hold their shape.
- Stir in the chopped kale a handful at a time, letting each wilt before adding more, and simmer for 3 to 5 minutes until tender and bright green.
- Reduce the heat to low, slowly stir in the heavy cream, warm for 2 to 3 minutes without boiling, then stir in about two thirds of the crispy bacon and reserve the rest for topping.
- Taste and adjust the salt, black pepper, or red pepper flakes, ladle into warm bowls, and top each with grated Parmesan and the remaining crispy bacon.
Notes
- Brown the sausage deeply—this builds the flavor base of the whole soup, so do not rush this step.
- Slice the potatoes evenly so they cook at the same pace and you avoid a mix of mushy and hard pieces.
- Choose hot Italian sausage for a gentle kick or mild sausage for a more kid-friendly pot; you can also mix half and half.
- Add the cream last and keep the heat low—boiling after the cream goes in can make it separate.
- For more body, mash a few potato slices against the side of the pot with your spoon.
- Salt at the end, since the sausage, bacon, broth, and Parmesan are all salty—taste before adding more.
- Make ahead: cook up to the point of adding the cream and kale, refrigerate for a day, then finish just before serving to keep the kale bright and the cream silky.
- Storage: refrigerate in airtight containers for up to 4 days; freeze for up to 2 months, though potatoes and cream may change texture slightly.
- Reheat gently over medium-low heat, stirring often; thin with a splash of broth or milk if the soup thickens in the fridge.
- Variations: add a can of drained cannellini beans with the kale, swap in baby spinach during the last 2 minutes, use turkey or chicken sausage with a tablespoon of olive oil, or replace the cream with half-and-half for a lighter broth.
Nutrition
Serving: 1BowlCalories: 410kcalCarbohydrates: 24gProtein: 15gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 45IUVitamin C: 40mgCalcium: 12mgIron: 10mg
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