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Tuscan Sausage Potato Soup

The perfect antidote for fall and winter chilly nights, a hot bowl of tasty and hearty Tuscan Sausage Potato Soup. Creamy and perfectly seasoned, it’s true comfort food in a bowl!

Course Soup
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 people
Author Manila Spoon


  • 1 pound package hot Italian Sausage, casings removed
  • 6 cups Chicken Stock, reduced-sodium
  • 6 medium Russet Potatoes, cut into 1/2-inch cubes
  • 1/2 teaspoon Kosher Salt, more to taste
  • 1/2 teaspoon crushed Red Pepper Flakes, more to taste
  • 4 cups Kale, chopped
  • 1 cup heavy Cream


  1. Warm a Dutch oven or a 6-quart pot over medium high-heat. Once you can feel the heat when you hold your hands 6 inches above the pot, crumble in the Italian sausage. Cook, stirring occasionally and breaking up the sausage as desired until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan.

  2. Return the pot to the heat and add the chicken stock, potatoes, salt and rep pepper flakes. Boil until the potatoes are fork-tender, about 15 minutes. Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.

  3. Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes. Taste for seasoning and add salt to taste and red pepper flakes.

Recipe Notes

If you prefer, you can swap out the kale with baby spinach.