This hearty sausage tuscan soup is the perfect fall and winter comfort meal. Loaded with delicious and cozy flavors is every bite!
Soup season is upon us and I could not be happier about it. I could eat soup for dinner every night once the temperature drops. It’s filling, cozy and satisfying. Also, you can make it nourishing by adding a lot of veggies and protein. This sausage tuscan soup will definitely be on the weeknight dinner rotation this year.
Other soup recipes you will love:
- Minestrone soup
- Lemon chicken soup
- Creamy harissa tomato soup
- Slow cooker creamy chicken tortilla soup
- Egg roll soup
- Butternut squash and apple soup
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Thank you Courtney for developing this recipe for the blog!Print
- 1 lb. mild or hot ground Italian sausage
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 2–3 carrots, peeled and diced (roughly 3/4 cup)
- 2–3 celery stalks, diced (roughly 3/4 cup)
- 2–3 garlic cloves
- 1 large russet potato, peeled and diced into 1/4 inch cubes
- 15 oz can of cannellini beans, drained
- 2 cups vegetable broth
- 2 cups water (or 2 more cups of vegetable broth)
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1/2 cup half n half
- 1 cup chopped fresh kale or spinach
- crispy bread for serving, optional
- In a large heavy pot on medium heat, brown the italian sausage, breaking it up into chunks. Once cooked, remove and set aside.
- Drain excess fat if needed and add in the olive oil and the onion, carrots, and celery. Stir and cook until soft and fragrant – about 4-5 minutes. Add the garlic and let cook for another minute or until fragrant.
- Add in the diced potato, beans, vegetable broth, water (if using), Italian seasoning, and salt. Bring the mixture to a low boil.
- Immediately reduce to simmer, stir in the sausage, and cover. Allow to cook for about an hour to let the potatoes soften and all the flavors meld together, stirring occasionally.
- Stir in the half n half and the greens and taste for seasoning adjustments. Serve warm with some bread if desired and enjoy!
Keywords: soup, sausage, kale, potatoes