Tuscan Sausage Potato Soup

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A bowl of creamy potato soup with Tuscan sausage, carrots, and kale, served on an orange tiled surface.

Tuscan Sausage Potato Soup

Creamy Tuscan sausage potato soup with kale and golden potatoes. A hearty, one-pot Olive Garden favorite made easy at home.

Course Dinner, Soup

Cuisine American

Keyword tuscan sausage potato soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 447kcal

Author Ksenia Prints

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.

Notes

Nutrition