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!
- 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
- 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.
Nutrition Information:Yield: 8 Serving Size: g
Amount Per Serving: Calories: 453Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 66mgSodium: 957mgCarbohydrates: 35gFiber: 4gSugar: 5gProtein: 19g