Creamy Chicken Sausage Tuscan Soup With Kale And Potatoes

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This Creamy Chicken Sausage Tuscan Soup is cozy in a bowl, with tender red potatoes, ribbons of purple kale, and salty little pops of pancetta in a silky broth. It comes together on the stovetop in about 50 minutes, which makes it easy enough for a weeknight but special enough to feel like a “real dinner” situation.

Dairy Free Creamy Chicken Sausage Tuscan Soup

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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

Danielle Cochran

Creamy Chicken Sausage Tuscan Soup is a one pot mix of Italian chicken sausage, red potatoes, purple kale, pancetta, and a silky cream-enriched broth. It is cozy and hearty enough for a full meal!

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Prep Time 20

Cook Time 30

Course Soup

Servings

Equipment

Stock pot

Ingredients

1 lbs Italian chicken sausage pork or turkey sausage
1 tbsp olive oil
1 onion, diced
1 tbsp garlic, chopped
4 cups purple kale, chopped
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup white wine
6 cups chicken stock
1 cup cream
4 red potatoes, cubed
8 ounces pancetta

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Instructions

In a stock pot over medium heat, add olive oil and sausage. Sauté until the sausage is browned.
Deglaze the pan with wine. Allow to cook 2-3 minutes.
Add your onion and garlic. Sauté for 2-3 minutes.
Add the rest of your ingredients, except for the cream. Allow to come to a simmer and cook until the potatoes are tender and the kale is wilted, approximately 30 minutes.
Stir in your cream and allow to heat through. Serve and enjoy!

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Frequently Asked Questions

How can I make this soup dairy free?

You can swap the cream for a neutral, unflavored dairy free cream or a rich, unsweetened plant-based milk like cashew or oat. Add it at the very end just like the cream, and avoid boiling after it is stirred in so the texture stays smooth.

Can I use a different kind of sausage?

Yes. Pork sausage or turkey sausage both work well here. Just make sure it is fully cooked and nicely browned before you add the wine and vegetables so you still get that deep, savory base flavor.

What can I serve with this soup?

Crusty bread, focaccia, or garlic toast are all great for dipping into the broth. A simple green salad with a bright vinaigrette also pairs nicely and keeps the meal feeling balanced.

Does this soup reheat well?

It reheats very well. Warm it gently on the stovetop over low to medium heat, stirring occasionally, until hot. If it thickens in the fridge, you can add a splash of stock or water to loosen it back up.

Can I make this ahead of time?

You can make the soup earlier in the day or the night before and store it in the refrigerator once cooled. For the best texture, add the cream near the end of reheating rather than during the initial cook, especially if you plan to simmer it again.

Can I add more vegetables?

Definitely. Thinly sliced fennel, extra kale, spinach, or even a handful of peas at the end all work well. Just keep an eye on cooking times so delicate vegetables go in closer to the end and do not overcook.