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Tuscan Sausage Potato Soup

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!
5 from 7 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 453kcal
Author: Cathy Trochelman

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

  1. Warm a Dutch oven or 6-quart pot over medium-high heat.
  2. Add Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired, until sausage is browned and cooked through.
  3. Drain the sausage drippings from the pan.
  4. Return the pot to the heat and add the chicken stock, potatoes, salt, and red pepper flakes.
  5. Boil until the potatoes are fork-tender, about 15 minutes.
  6. 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.
  7. Add the kale and cream; stir to combine.
  8. Continue cooking the soup until the kale is wilted and tender, about 3 minutes more.
  9. Add additional salt and red pepper flakes to taste.

Nutrition

Calories: 453kcal | Carbohydrates: 35g | Protein: 19g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 66mg | Sodium: 957mg | Fiber: 4g | Sugar: 5g