Tuscan Soup with Sausage Kale
A bowl of creamy Tuscan Soup with Sausage & Kale is perfect for a chilly evening. I love this soup – it’s one of my favorites and I make it frequently. It’s so hearty, chunky, and creamy without being too rich. Pair it with a salad or bread and butter and that’s it, dinner is served!

With hearty ingredients, a smooth texture, and rich flavors, this soup stands out. The pureed potatoes create a velvety base, Roma tomatoes add a hint of acidity, and cream rounds it off with just the right touch of indulgence.
This soup is even better the next day, making it an excellent option to prepare ahead of time. It also freezes well, so you can keep some on hand for a quick, comforting meal during colder months.

Ingredients
- Italian sausage – You can use hot or mild sausage. Use bulk sausage if you don’t want to worry about removing the casings.
- Pancetta – You can use bacon if you can’t find pancetta. Pancetta is usually found in the deli section of your grocery store.
- Onion – I cook with yellow (brown) onions but white will also work.
- Celery – Use the leaves and all! there’s terrific flavor in the leaves.
- Potatoes – Use a floury potato like russet for this soup, so it blends nicely.
- Chicken broth – Low or no sodium added.
- Roma tomatoes – You could use a regular salad tomato but they tend to have more water and seeds.
- Baby kale – If you can’t find baby kale, use regular kale but strip the leaves off the stem and discard the stems (or save them in the freezer for your next batch of vegetable broth).
- Heavy whipping cream – Use half and half cream to lighten it up.
- Salt and pepper – To taste.
- Olive oil

How To Make Creamy Tuscan Soup with Sausage & Kale
- Brown the sausage in a Dutch oven or heavy-bottomed soup pot with a teaspoon of olive oil if needed, then scoop it out and drain on a paper towel-lined plate. Set aside. Drain the fat from the pot but don’t clean it.
- Cook the pancetta in the Dutch oven or soup pot until the fat has mostly rendered and the dice are crispy. Set aside and drain all but 2 tablespoons of the fat.
- Saute the onions and celery in the remaining fat until soft, about 5 minutes.
- Add the cut potatoes, chicken broth, and tomatoes to the pot and simmer, covered, for about 15 minutes or until the potatoes are super soft.
- Pull the skins off the tomatoes, then transfer the cooked soup to a blender and blend until pureed, or use an immersion blender.
- Return the sausage to the soup pot, then add the chopped kale and simmer uncovered for 10 minutes or until the kale is soft.
- Add the heavy whipping cream, adjust the seasoning with salt and pepper, and serve with a sprinkle of the reserved pancetta on top.
Step-By-Step Process





Blender and blend until puree.

Chef Jenn’s Tips
- A heavy-bottomed pot helps prevent sticking and ensures even cooking. I use a Dutch oven for soups but if you don’t have one, a heavy pot will work.
- Blend in batches if using a traditional blender to avoid spills and be careful when blending hot liquids.
- Baby kale is tender and works well in this recipe. If using regular kale, remove the stems and slice it thinly for quicker cooking.
Recommended
Make It A Meal
Pair this soup with crusty bread or a fresh salad with a tangy vinaigrette. For a special touch, enjoy it with a glass of crisp white wine or a light Italian red.

Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Tuscan Soup with Sausage & Kale
Ingredients
- 1 tablespoon olive oil optional
- 1 pound Italian sausage casings removed
- 3 ounces pancetta diced
- 1 cup onion diced
- 1 cup celery diced
- 1 pound potatoes peeled and chopped
- 6 cups chicken broth low or no sodium added
- 3 Roma tomatoes cut in half
- 2 cups baby kale chopped
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- Brown the sausage in a Dutch oven or heavy-bottomed soup pot with a teaspoon of oil if your sausage is lean, then scoop it out and drain on a paper towel-lined plate. Set aside. Drain the fat from the pot but don’t clean it.
- Cook the pancetta in the Dutch oven or soup pot until the fat has mostly rendered and the dice are crispy. Set aside and drain all but 2 tablespoons of the fat.
- Saute the onions and celery in the remaining fat until soft, about 5 minutes.
- Add the cut potatoes, chicken broth, and tomatoes to the pot and simmer, covered, for about 15 minutes or until the potatoes are super soft.
- Pull the skins off the tomatoes, then transfer the cooked soup to a blender and blend until pureed, or use an immersion blender.
- Return the sausage to the soup pot, then add the chopped kale and simmer uncovered for 10 minutes or until the kale is soft.
- Add the heavy whipping cream, adjust the seasoning with salt and pepper, and serve with a sprinkle of the reserved pancetta on top.
Notes
Chef Jenn’s Tips
- A heavy-bottomed pot helps prevent sticking and ensures even cooking. I use a Dutch oven for soups, but if you don’t have one, a heavy pot will work.
- Blend in batches if using a traditional blender to avoid spills and be careful when blending hot liquids.
- Baby kale is tender and works well in this recipe. If using regular kale, remove the stems and slice it thinly for quicker cooking.