Tuscan Sausage and Potato Soup Recipe – Hearty Italian Comfort Food Dinner Idea
This Tuscan sausage and potato soup recipe is a creamy and hearty Italian-inspired dish made with savory sausage, tender potatoes, kale, and herbs. Perfect for cozy family dinners, weeknight meals, or anytime you want a comforting homemade soup.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Ladle
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced
- 6 cups chicken or vegetable broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp rosemary
- 2 cups kale or spinach, chopped
- 1 cup heavy cream (or light cream)
- Salt and pepper to taste
- Optional garnish: Parmesan cheese, chili flakes, fresh parsley
Instructions
- Brown Sausage: Heat olive oil in a large pot. Add sausage, breaking into crumbles, and cook until browned. Remove and set aside.
- Build Base: In the same pot, sauté onion and garlic until fragrant.
- Add Potatoes & Broth: Stir in potatoes, herbs, and broth. Simmer 15–20 minutes until potatoes are tender.
- Combine: Return sausage to the pot. Add greens and cook for 2–3 minutes until wilted.
- Finish: Stir in cream, adjust seasoning, and let soup rest for 10 minutes before serving.
- Serve: Ladle into bowls, garnish with Parmesan, parsley, or chili flakes.
Notes
- Serving Pairings: Best with crusty bread, focaccia, or garlic knots. Pair with Chianti or Pinot Grigio.
- Storage: Refrigerate up to 3 days; freeze without greens for 2 months. Add greens fresh when reheating.
- Nutritional Balance: Protein from sausage, carbs from potatoes, healthy fats from olive oil and cream.
- Common Mistakes: Don’t overcook potatoes, add cream too early, or skip browning sausage.
- Variations: Use turkey sausage for lighter flavor, plant-based sausage or beans for vegetarian, or Gruyère cheese for extra richness.