Creamy Tuscan sausage potato soup with kale and golden potatoes. A hearty, one-pot Olive Garden favorite made easy at home.
This Tuscan sausage potato soup is one of the dishes I always look forward to ordering from Olive Garden, but constant trips to the restaurant just for this can get pricey really fast. One afternoon, I was craving it so badly that I became convinced I could remake it at home without having to load everyone in the car and wait for a table.
The first attempt was nearly there but not quite right because I didn't reserve enough of the sausage drippings and the soup ended up tasting a bit flat. The second attempt was perfect, if not better than the restaurant version, because I finally nailed the balance of cream to broth and figured out that mashing some of the potatoes back into the soup is what creates that thick, velvety texture without adding more cream.
What I love most about this recipe is how easy it is to make even on a busy day. Everything happens in one pot, so there's minimal cleanup, and the steps are simple enough that I can throw it together while helping with homework or folding laundry.
My family loved it so much that it's become a regular in our dinner rotation, especially during fall and winter when we want something warm and comforting but I don't have the energy for complicated cooking. Now, instead of spending money at Olive Garden and waiting for a table, I can have a huge pot of this ready in about 45 minutes with leftovers for days.
Ingredients
Italian sausage makes this Tuscan sausage soup so hearty and flavorful because it adds this savory, slightly spicy base that makes every spoonful satisfying. You can use sausage with the casing removed or just buy ground sausage, but if you go with plain ground meat, you'll need to season it well with salt, pepper, or an all-purpose seasoning to get that depth of flavor.
Golden potatoes are essential because they hold their shape while still getting creamy as they cook, which naturally thickens the soup without needing tons of heavy cream. Carrots and celery add sweetness, color, and texture, while onion sautéed in butter builds that aromatic base that makes the whole pot smell amazing.
You can use chicken or vegetable broth for the base and half and half gives the soup its creamy, velvety finish without being too heavy, and chopped kale adds freshness and a little bite that balances out all the richness.
See the recipe card for exact quantities.
Step-by-step Instructions
This Tuscan sausage potato soup is hearty, creamy, and full of comforting flavors. The sausage gives it richness, while the potatoes and kale add texture and freshness. It’s a one-pot meal that comes together easily, perfect for cozy nights or make-ahead lunches.
Brown the Sausage or Meat
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Heat a Dutch oven or a large 4-quart pot over medium-high heat. Add the Italian sausage or ground meat, breaking it apart with a spoon as it cooks. Continue cooking until the sausage is browned and no longer pink. Drain most of the drippings, but keep about 1 tablespoon in the pot to add flavor. Remove the sausage and set it aside on a plate.
Sauté the Vegetables
Return the pot to medium heat and add the butter along with the reserved drippings. Add the diced carrots, celery, and onion, then season lightly with salt and black pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and the onion turns translucent.
Build the Base
Sprinkle the flour over the vegetables and stir well to coat them evenly. This step helps thicken the soup later. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Once combined, stir in the half-and-half. Add the diced potatoes and bring everything to a gentle boil.
Simmer the Soup
Reduce the heat to low and let the soup simmer for 20–25 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking and make sure the mixture stays smooth.
Finish and Serve
Return the cooked sausage to the pot and stir in the chopped kale. Simmer for a few more minutes until the kale has softened and turned deep green. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with a sprinkle of fresh herbs or a piece of crusty bread on the side.
Storage
Store leftover Tuscan sausage potato soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If the soup has thickened, add a splash of broth or water to loosen it. Avoid boiling once the cream has been added, as it can affect the texture.
Top Tips for Tuscan Sausage Potato Soup
Mash some potatoes for creaminess: Remove a cup of cooked potatoes, mash them, and stir back in to naturally thicken the soup.
Avoid boiling the cream: Keep the heat low once the cream is added to prevent curdling and maintain a smooth texture.
Dice potatoes evenly: Cut them into 1-inch cubes or smaller so they cook evenly and reach perfect tenderness in about 20 minutes.
Recipe
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Tuscan Sausage Potato Soup
Ingredients
- 1 lb Italian sausage casing removed or ground meat (however with this will need more extra seasoning like salt, pepper or all purpose seasoning)
- 6 cups chicken or vegetable broth
- 4 Golden potatoes diced thick, when cut it came out about 2 ½ cups
- ½ teaspoon salt or to taste
- Black pepper to taste
- 4 cups kale chopped roughly
- 1 cup half and half
- ¾ cup carrot diced into circles or half moons, not too thick
- ½ cup celery medium diced
- 2 tablespoons all purpose flour
- ¾ cup brown onion diced
- 1 tablespoon butter I used unsalted
Instructions
- Heat a Dutch oven or 4-quart pot over medium-high heat.
- Add the Italian sausage and cook, breaking it into pieces, until browned and fully cooked. Drain the drippings, reserving 1 tablespoon.
- Return the pot to the heat and add the butter, reserved drippings, carrots, celery, and onion. Season with salt and black pepper. Cook for 5–7 minutes until the vegetables are softened.
- Sprinkle the flour over the veggies and stir to coat evenly.
- Gradually pour in the broth, stirring continuously to avoid lumps. Slowly add the half-and-half, then stir in the potatoes. Bring the soup to a boil, reduce the heat, and let it simmer for 20–25 minutes, or until the potatoes are fork-tender.
- Season with additional salt and pepper as needed. Add the sausage back to the pot, along with the kale. Stir and simmer on low heat until the kale is tender.
