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Bowl of Tuscan Sausage and Potato Soup with fresh herbs

Tuscan Sausage and Potato Soup

This Tuscan sausage and potato soup combines savory Italian sausage, tender potatoes, and vibrant greens in a creamy broth. Perfect for any time of the year, it's comforting, hearty, and ideal for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 lb Italian sausage (mild or spicy) Choose a quality sausage for better flavor.
  • 1 tbsp olive oil For sautéing.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, diced Use Yukon Gold or red potatoes.
  • 6 cups chicken or vegetable broth
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp rosemary
  • 2 cups kale or spinach, chopped
  • 1 cup heavy cream (or light cream) Can substitute with cashew cream for dairy-free.
  • to taste Salt and pepper
  • as desired Parmesan cheese (optional garnish)
  • as desired chili flakes (optional garnish)
  • as desired fresh parsley (optional garnish)

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add the Italian sausage, breaking it into crumbles with a spatula, and cook until browned.
  3. Remove the sausage from the pot and set aside.
  4. Using the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until fragrant and the onion is translucent.
  5. Stir in the diced potatoes, dried oregano, thyme, rosemary, and the broth.
  6. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Cooking
  1. Return the browned sausage to the pot.
  2. Add the chopped kale or spinach and cook for an additional 2-3 minutes until the greens are wilted.
  3. Stir in the heavy cream, season with salt and pepper to taste.
  4. Allow the soup to rest for 10 minutes to blend the flavors before serving.
Serving
  1. Ladle the soup into bowls and garnish with grated Parmesan cheese, a sprinkle of chili flakes, or fresh parsley if desired.

Notes

This soup stores well in an airtight container in the fridge for up to 3-4 days. To reheat, warm it on the stove over medium heat, stirring occasionally. Can be frozen for up to 3 months; leave out the cream until reheating.