Creamy Chicken Sausage Tuscan Soup With Kale And Potatoes
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CREAMY TUSCAN SOUP, ALWAYS.
This is the soup I make when I want something comforting but still feel like I cooked dinner. It is creamy without being heavy, cozy without being boring, and somehow manages to feel special on a random Tuesday night.
You get tender potatoes, savory sausage, plenty of greens, and that rich, garlicky broth that simmers into something way more than the sum of its parts. It is the kind of soup that fills the kitchen with a smell that makes everyone ask, “What are you making?”
Here is how it all comes together:
- Brown Italian chicken sausage in a stock pot with a bit of olive oil
- Deglaze with white wine so it picks up all the flavor from the bottom of the pot
- Sauté onion and garlic until they smell sweet and fragrant
- Add the potatoes, kale, pancetta, chicken stock, salt, and pepper
- Let everything simmer until the potatoes are tender and the kale is soft and silky
- Stir in the cream at the end so the broth turns rich and velvety without curdling
I love a good restaurant bowl, but when this is bubbling on the stove with real ingredients and zero rush, there is honestly no comparison. One pot, simple steps, and leftovers that might be even better the next day.
If you need a soup that feels like a warm blanket and a real meal all in one bowl, this is it.
Creamy Chicken Sausage Tuscan Soup
Equipment
- Stock pot
Video
Ingredients
- 1 tbsp olive oil
- 1 pound Italian chicken sausage, pork sausage, or turkey sausage
- 8 oz pancetta
- 1 onion (diced)
- 1 tbsp chopped garlic
- 1/4 cup dry white wine
- 6 cups chicken bone broth (homemade recipe here)
- 4 red potatoes ( cubed)
- 4 cups chopped kale
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- Cannellini beans (drained and rinsed)
Instructions
- In a large stock pot over medium heat, add the olive oil and sausage. Cook until the sausage is browned.
- Add the pancetta and cook until it begins to crisp.
- Add the white wine to deglaze the pan and let it cook for 2 to 3 minutes.
- Add the onion and garlic and sauté for 2 to 3 minutes.
- Stir in the chicken bone broth, potatoes, kale, kosher salt, and black pepper. Bring to a simmer and cook for about 30 minutes, or until the potatoes are tender and the kale is wilted.
- Stir in the heavy cream and let it heat through.
- Add the drained and rinsed beans after the cream goes in, then stir until warmed through.
- Serve and enjoy.
Notes
• Add the beans after the heavy cream so they hold their texture best.
• Chicken bone broth adds a richer flavor, but regular chicken broth can still work if needed.
• Cut the potatoes into even pieces so they cook evenly.
• This soup is even better after the flavors sit for a bit. Storage • Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave until warmed through.
• If freezing, keep in mind the cream may change texture slightly once thawed.
