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A bowl of creamy Tuscan soup featuring sausage & kale, meat, and a medley of fresh vegetables.

Tuscan Soup with Sausage & Kale

Chef Jenn
Tuscan Soup with Sausage & Kale is a rich, hearty dish that’s packed with bold flavors and creamy comfort. With savory Italian sausage, tender kale, and a flavorful broth, this one-pot meal is easy to make and perfect for cozy dinners or weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 10 servings
Calories 342 kcal

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.

Nutrition

Serving: 1cupCalories: 342kcalCarbohydrates: 12gProtein: 11gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 70mgSodium: 932mgPotassium: 479mgFiber: 2gSugar: 3gVitamin A: 977IUVitamin C: 18mgCalcium: 56mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Sausage and kale soup, Tuscan soup, Tuscan Soup with Sausage & Kale
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