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I love a pot of warm soup that feels like a hug — this Tuscan Soup comes together easily and delivers big, comforting flavors. This creamy Tuscan soup blends savory Italian sausage, tender potatoes, and bright kale in a simple chicken-broth base, making it perfect for weeknights, cozy weekends, or when you want a bowl of classic comfort food.
What makes this recipe special
This recipe is a quick, hearty soup that tastes restaurant-quality without fuss. It balances rich, browned Italian sausage with tender potatoes and nutritious kale, finished with a splash of cream for silkiness. It’s ideal for meal-prep, chilly evenings, or feeding a crowd.
“Warm, satisfying, and quick — this is my go-to weeknight comfort soup!” — happy home cook
The cooking process explained
Start by building flavor with browned sausage and softened aromatics, then simmer potatoes in chicken broth until tender. Add kale toward the end so it keeps some texture, finish with cream for a velvety mouthfeel, and season. The whole pot takes about 35–40 minutes from start to finish and requires just one large pot or Dutch oven.
Key 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.)
Substitution tips:
- Swap half-and-half for heavy cream to cut calories while keeping creaminess.
- Use turkey or chicken sausage for a leaner version.
- If you don’t have kale, sturdy greens like Swiss chard or baby spinach (added a minute earlier) work well.
Directions to follow
- Heat a drizzle of olive oil in a large pot or Dutch oven 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.
- 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.
- 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.
- Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
- 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.
- Serve hot in bowls with crusty bread on the side if desired.
Best ways to enjoy it
Serve this Tuscan soup with crusty Italian bread, garlic toast, or a simple green salad (arugula with lemon vinaigrette is great). Top bowls with grated Parmesan, extra red pepper flakes for heat, or a drizzle of extra-virgin olive oil for peppery brightness. It’s perfect for weeknight dinners, casual gatherings, or packed lunches in a thermos.
Storage and reheating tips
Refrigerate: Cool the soup to room temperature and store in an airtight container for up to 4 days.
Freeze: For longer storage, freeze in portioned, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over low-medium heat to avoid curdling the cream; add a splash of broth if the soup seems thick. Microwaving in short intervals with stirring also works. Note: cream may separate slightly after freezing — whisk in a little fresh cream or milk when reheating to restore texture.
Pro chef tips
- Brown the sausage well: good browning adds deep flavor. Don’t rush this step.
- Dice potatoes uniformly so they cook evenly. Yukon Golds give a creamier texture; Russets break down a bit more for a thicker broth.
- Add kale near the end to keep it bright and slightly tender, not mushy.
- If you prefer a thicker soup, mash a few potatoes against the pot side to naturally thicken the broth.
- Taste and adjust seasoning after adding cream — dairy can mellow salt and spice.
Different ways to try it
- Make it vegetarian: swap sausage for sautéed mushrooms and use vegetable broth; add smoked paprika for umami.
- Spicy version: double the red pepper flakes or use hot Italian sausage.
- Cheesy twist: stir in grated Parmesan or Pecorino Romano at the end for extra savory depth.
- Lower-fat option: use half-and-half or evaporated milk instead of heavy cream.
- Add beans: white beans (cannellini) boost protein and make the soup heartier.
Helpful answers
Q: Can I make this in a slow cooker?
A: Yes. Brown the sausage and sauté onions/garlic first, then add everything except kale and cream to a slow cooker. Cook on low 4–6 hours or high 2–3 hours. Add kale and cream 15–30 minutes before serving.
Q: Will the cream curdle if I reheat the soup?
A: Reheat gently over low heat and stir frequently. If the soup was frozen, whisk in a little fresh cream or milk after reheating to smooth it out.
Q: Can I use frozen kale?
A: Yes. Add frozen kale straight from the bag and give it an extra few minutes to heat through; frozen kale will be softer than fresh.
Conclusion
If you like classic restaurant-style soups at home, this version of Tuscan soup delivers the cozy, creamy flavors you want with minimal effort. For another popular take on this favorite, try the Easy Olive Garden Zuppa Toscana Soup from Creme De La Crumb and compare techniques — it’s a great reference for texture and seasoning. For a step-by-step video-style copycat, see the Zuppa Toscana Recipe (Olive Garden Copycat) at Natasha’s Kitchen for helpful visuals and tips.
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Tuscan Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free
Description
A hearty and creamy Tuscan soup featuring savory Italian sausage, tender potatoes, and bright kale, perfect for cozy weeknights.
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)
- 1 teaspoon red pepper flakes (optional)
- Salt (to taste)
- Pepper (to taste)
- Olive oil (for sautéing)
Instructions
- Heat a drizzle of olive oil in a large pot or Dutch oven 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.
- 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.
- 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.
- Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
- 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.
- Serve hot in bowls with crusty bread on the side if desired.
Notes
Perfect for meal prep, this soup is quick and comforting. Serve with crusty bread, garlic toast, or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg