Hearty Tuscan Soup

introduction

This Tuscan Soup is warm, simple, and filling. It mixes Italian sausage, potatoes, kale, and cream in a savory broth. The soup cooks fast and tastes like home.

why make this recipe

• It is quick and easy to cook.
• It uses common ingredients.
• It is rich, comforting, and good for family meals.
• You can make it spicy or mild to match your taste.

how to make Tuscan Soup

Start by browning the sausage. Sauté the onion and garlic until soft. Add the diced potatoes and chicken broth. Simmer until the potatoes are tender. Add the chopped kale and red pepper flakes if you like heat. Finish with heavy cream and season with salt and pepper. Warm gently and serve.

Ingredients :

• 1 pound Italian sausage (Mild or spicy.)
• 4 medium potatoes (Russet or Yukon Gold, diced.)
• 1 large onion (Diced.)
• 3 cloves garlic (Minced.)
• 6 cups chicken broth
• 1 bunch kale (Chopped, about 4 cups.)
• 1 cup heavy cream (Can substitute with half-and-half for a lighter version.)
• 1 teaspoon red pepper flakes (Optional.)
• Salt (To taste.)
• Pepper (To taste.)
• Olive oil (For sautéing.)

Directions :

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
2. Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
4. Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
5. Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes.
6. Serve hot in bowls with crusty bread on the side if desired.

how to serve Tuscan Soup

Ladle the soup into bowls. Add a little extra cracked black pepper or a sprinkle of grated Parmesan. Serve with crusty bread or toasted slices. This soup is best hot.

how to store Tuscan Soup

Let the soup cool to room temperature. Store in airtight containers in the refrigerator for 3–4 days. To freeze, leave out the cream and freeze the soup base for up to 3 months. Thaw and reheat, then stir in cream at the end and warm gently.

tips to make Tuscan Soup

• Brown the sausage well for flavor.
• Cut potatoes to a similar size so they cook evenly.
• Drain excess fat from the pan if you want a lighter soup.
• Add cream at low heat to avoid curdling.
• Taste and adjust salt at the end.
• Use low-sodium broth if you watch salt.

variation (if any)

• Use turkey or chicken sausage for a leaner soup.
• Replace kale with spinach for a milder green.
• Make it vegetarian: omit sausage, add white beans (cannellini) and use vegetable broth.
• Add chopped carrots or celery for extra vegetables.

FAQs

Q: Can I use half-and-half instead of heavy cream?
A: Yes. Half-and-half works and makes the soup lighter.

Q: Can I freeze the full soup with cream?
A: Cream can separate when frozen. Freeze the soup without cream and add cream when reheating.

Q: How spicy is this soup?
A: It depends on the sausage and red pepper flakes. Use mild sausage and skip the flakes for a mild version.

Q: Can I make this in a slow cooker?
A: Yes. Brown the sausage and sauté the onion and garlic first, then add everything except cream to the slow cooker. Cook on low for 4–6 hours and add cream at the end.

Q: Can I use frozen kale?
A: Yes. Add frozen kale toward the end and cook until heated through.

Conclusion

If you want another version of this classic soup, try this copycat recipe for a familiar Olive Garden style: Easy Olive Garden Zuppa Toscana Soup – Creme De La Crumb. For a step-by-step video and tips, see this recipe guide: Zuppa Toscana Recipe (Olive Garden Copycat) – Natasha’s Kitchen.

Tuscan Soup

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Warm, simple, and filling Tuscan Soup made with Italian sausage, potatoes, kale, and cream in a savory broth.

• Total Time: 40 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 1 pound Italian sausage (Mild or spicy)
• 4 medium potatoes (Russet or Yukon Gold, diced)
• 1 large onion (Diced)
• 3 cloves garlic (Minced)
• 6 cups chicken broth
• 1 bunch kale (Chopped, about 4 cups)
• 1 cup heavy cream (Can substitute with half-and-half)
• 1 teaspoon red pepper flakes (Optional)
• Salt (To taste)
• Pepper (To taste)
• Olive oil (For sautéing)

Instructions

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
2. Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
4. Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
5. Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes.
6. Serve hot in bowls with crusty bread on the side if desired.

Notes

For a leaner version, use turkey or chicken sausage. You can also make it vegetarian by omitting sausage and using white beans.

• Author: mehdilmh
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 27g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 70mg

Keywords: Tuscan soup, Italian soup, comfort food, family meal