This Tuscan Sausage Potato Soup is perfect for warming up to on a cold day! It’s made with just a handful of ingredients and packed with the most delicious flavor! Best of all, it comes together easily in ONE POT…making it ideal for busy weeknights and equally amazing for a lazy Sunday dinner. If you love Italian flavors and like things a little spicy, this Tuscan Sausage Potato Soup is for YOU!
And just like that, it’s winter! Not technically, I know. But for all intents and purposes…the cold winter weather has descended. And just like that, we’re wearing puffy jackets and watching snow flurries out the window, and even though we still have a month until it’s official, all signs are pointing to the same thing.
To be honest, I always have mixed feelings at this time of year. There’s part of me that loves the crispness in the air, the coziness of cuddling in next to a warm fire, the fact that hot chocolate and flavored lattes are suddenly completely back on the table.
And at the same time? It’s cold. Very cold. For a long time.
Which can only mean one thing. It’s DEFINITELY time for all the soups. Because if there’s one thing that can make a cold day a little more bearable, it’s a delicious bowl of warm soup!
We have a lot of favorites, from Tortellini Minestrone Soup to French Onion Noodle Soup to my kids’ favorite, Broccoli Cheddar Soup. But I have to say….when I tried this Tuscan Sausage Potato Soup I was instantly in love! And it definitely gave our favorites a run for their money. Not only does it have amazing flavor, and a great variety of textures, but it has an awesome kick to it. And it’s SO easy to make.
I made it for dinner on a weeknight and loved how quick and easy it was….and our family devoured every last bit of it. Definitely a soup I’ll be making again.
Of course, I can’t take credit for this yummy recipe. It’s from The Simple Kitchen cookbook written by Chad and Donna Elick, who blog over at The Slow Roasted Italian. Although I’ve never met Donna in person, I have had the pleasure of chatting with her online and sharing a LOT of her recipes over the years. And when I found out she and Chad were writing a cookbook? I knew it would be amazing.
The Simple Kitchen is filled with quick, easy, and delicious recipes. It has everything from slow cooker meals to appetizers to soups and sides and even desserts. As I was paging through it I found myself wanting to make EVERYTHING! Next on my list, now that I have the Tuscan Sausage Potato Soup under my belt? Slow Cooker Chicken & Herb Dumplings, followed by Cheesy Greek Pasta with Chicken and Italian Herb Baked Meatballs.
I can seriously see this becoming my g0-to cookbook for easy family dinners. And if you’re anything like me, having a go-to cookbook is everything.
Tuscan Sausage Potato Soup is a quick & easy dinner your family will love!
And it would also be perfect of serving to guests. Have a family dinner coming up? Guests coming in for the weekend? Everyone will love the flavors in this Tuscan Sausage Potato Soup. And one of the things I love most about it is how easy it is to alter. If your family doesn’t like kale, you can use spinach instead. And if spicy isn’t your thing, sweet Italian sausage would work just as well.
In other words, you really can’t go wrong with this totally delicious Tuscan Sausage Potato Soup! And if you’re interested in Chad and Donna’s cookbook (which you should be!) you can find it here.
Congratulations on your amazing cookbook, Chad and Donna! I can’t wait to work my way through it!
Tuscan Sausage Potato Soup
Ingredients
- 1 lb. hot Italian sausage casing removed
- 6 cups reduced sodium chicken stock
- 6 russet potatoes cut into 1/2 inch cubes
- 1/2 tsp. kosher salt
- 1/2 tsp. crushed red pepper flakes
- 4 cups chopped kale
- 1 cup heavy cream
Instructions
- Warm a Dutch oven or 6-quart pot over medium-high heat.
- Add Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until sausage is browned and cooked through.
- Drain the sausage drippings from the pan.
- Return the pot to the heat and add the chicken stock, potatoes, salt, and red pepper flakes.
- Boil until the potatoes are fork-tender, about 15 minutes.
- Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot to help thicken the soup.
- Add the kale and cream; stir to combine.
- Continue cooking the soup until the kale is wilted and tender, about 3 minutes more.
- Add additional salt and red pepper flakes to taste.
France says
I made this soup last weekend. It’s so good. I used half and half cream instead of heavy cream. It works. Maybe less thick but that’s ok for us. Even my son of 12 years old liked it.
Cathy Trochelman says
So happy to hear you enjoyed it! WE did too!
Kaylee says
How do you think it’d be with coconut milk as a substitute for the heavy cream? I have lactose people in my home 🙁
Cinnamon Flowers says
I use lactose free milk and it was perfect. If your family can have that it is a good substitute.
Missy says
This was really great! I’ve made Pioneer Woman’s version of this before, which I did actually like. But this is a little simpler (just heavy cream), and the flavor is just as good and tasty. Thanks for a great soup, my husband and I are really enjoying it!
DonSanAnto says
I made this last year and since it’s ‘zuppa weather’ again I’m making it again, along with a loaf of rustic Italian bread.
I’m not a kale fan but I do add broccoli florets. The soup is excellent, especially with hot Italian sausage.
I chase it all down with a good Chardonnay (or a Pinot Grigio…) Ciao.
Nancy says
Added a squeeze of fresh lemon to the soup once in the bowls and it elevated it to the next level. Terrific!
Cathy Trochelman says
Good idea! Thanks for sharing!
Snjezana Schaffer says
Hi,
What it is for you considered to be an Italian sausage precisely? Thank you ????
Cathy Trochelman says
Italian sausage is sausage that’s flavored with specific seasonings like fennel, garlic, and sometimes chili flakes.
Tim says
We substitute spinach for the kale and it turns out excellent. Also. If you toast the Italian bread cut into croutons it transforms.
Cathy Trochelman says
Thanks for the suggestions! Glad you enjoyed!
Paige Littlewood says
Do I put the Italian sausage back in the pot after I drain it? Thank you
Cathy Trochelman says
So sorry…it looks like that step was deleted from my instructions! You add the Italian sausage back in at the end, just to heat it through.
Paige Littlewood says
Thank you!! Love the soup! It’s been added to our meal rotation!
Moe Avacado says
I made this for my family, it came out amazing. Loved this recipe. I substitute d the red pepper flakes with ground black pepper. It was great.
carole riato says
What hypocracy kosher salt and sausage with cream!!!
Andrea says
This was absolutely fabulous and SO EASY! Literally no mess in the kitchen and kids and hubby all had seconds. Definitely will make this regularly.
Cathy Trochelman says
Awesome… so happy to hear it!
Bobbi says
When I buy a wedge of Asiago, Parmassaun or Gryuerr cheese I cut the rinds off and freeze them. I put a couple of these in the broth as I am boiling the potatoes and it adds great flavor. You can either take them out once the cooking is complete or you can leave them, they stay together and sink to the bottom.
Leah Hicks says
i add white beans and garlic, onions to it for some extra flavor!
John Henson says
Hello Cathy,
I’m looking at the recipe instructions for the Tuscan Sausage Potatoe Soup, and step 8 is blank, and nobody mentioned it in the comments. What is step 8?
Cathy Trochelman says
Sorry- an oversight!
Step 8: Continue cooking the soup until the kale is wilted and tender, about 3 minutes more.
Genevra says
I used canned coconut milk and it was awesome!
Lori salkield says
This soup is absolutely delicious! Easy to make. Recipe is easy to follow too.
Sherry says
What does serving size G mean?
Cathy Trochelman says
I’m not sure where the G came from. The serving size is 1 1/2 cups.
Becky says
This soup was excellent. I used mild Italian sausage, regular chicken stock not low sodium, and I used a little more salt than the recipe called for to season the potatoes before they cooked. I also added black pepper and a little bit of ground chile de arbol instead of red pepper flakes for the spice. So easy to make and so delicious!
Cathy Trochelman says
So glad you enjoyed it!
Kayla says
Loved this easy recipe! I used half chicken stock and half mushroom-based soup! And subbed milk for coconut milk. Perfect for winter. Thanks!
Kelli Dow says
I made this tonight and it was fabulous. I threw in a couple pounds of sliced portabella mushrooms and loved it. I substituting milk instead of heavy cream since ai had on hand. Will make again!