This rustic and hearty soup is substantial enough to serve as a main course. The sausage and seasonings add a lot of flavor, while big chunks of potato make for a satisfying meal. Pair with a crisp, green side salad and dinner is served!

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Tuscan Sausage and Potato Soup is hearty enough to serve as a main dish with sausage, seasonings, and chunks of potato. Pair with a salad and your favourite bread

This soup recipe takes about twenty minutes to prepare and then up to seven hours in your slow cooker.

To make this delicious soup, you’ll need pancetta and mild sausage. I won’t tell you what kind of mild sausage to get since everyone’s palate is different. The last time I visited Texas, I realized that my definition of ‘mild’ and theirs is miles apart.

You’ll also need some cooked white beans. I used cannellini in this recipe, but there are no recipe police, despite what some people think. If your grocery store only stocks navy beans, use those.

Make sure you have chicken stock, a bit of half and half cream, plenty of fresh kale, some Russet potatoes, one small onion, a small chunk of Parmesan rind and some freshly grated Parmesan handy. The spices used are red pepper flakes, fresh garlic, salt and pepper.

Be wise in your substitutions. Home-canned greens (spinach or kale) could be chopped finely and added at the last minute if fresh kale isn’t handy, and you could use a bit of onion and garlic powder if there is no fresh to be found. Just be aware that every change you make will alter the taste of the final dish.

Finished dish - bowl of Tuscan Sausage Potato Soup showing bits of kale, potato and sausage in creamy base

As I’ve said in White Bean and Kale Soup, pancetta is simply unsmoked cured bacon. It’s sometimes called Italian bacon and it really is delicious. You can make your own or buy it.

Brown pancetta in large skillet over medium high heat for 2 or 3 minutes, stirring occasionally.

Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks.

Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock. You could also use an electric pressure cooker that has a slow cook option.

Puree one can of cannellini beans – with the liquid – in a blender or food processor.

Drain and rinse the other can of cannellini beans. Add both the pureed and whole beans to your slow cooker crock.

Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine.

Season with salt and black pepper, to taste.

Cover and slow cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency.

Stir to combine and allow 5-10 minutes for kale to soften before serving.

You might like:

Slow Cooked Baked Beans – Gluten-Free, Pork-free

Zoodles with Spicy Arrabbiata Sauce

Old Fashioned Cabbage Roll Recipe Made in the Slow Cooker

Printable Recipe

Serves 6

Tuscan Sausage Potato Soup

Tuscan Sausage and Potato Soup is hearty enough to serve as a main dish with sausage, seasonings, and chunks of potato. Pair with a salad and your favourite bread

20 minPrep Time

7 hrCook Time

7 hr, 20 Total Time

Save RecipeSave Recipe
  • 4 ounces pancetta, cubed
  • 2 pounds bulk mild sausage
  • 2 15-oz. cans cannellini beans*
  • 7 cups chicken stock, divided
  • 1 Tablespoon crushed red pepper flakes
  • 2-3 cloves fresh garlic, finely minced
  • 1 small yellow onion, finely chopped
  • 2 lbs. Russet potatoes, peeled and cut into small chunks
  • 3” hard Parmesan cheese rind
  • Salt and black pepper, to taste
  • 1/2 cup half and half, tempered**
  • 3 cup fresh kale, finely chopped
  • 1/2 cup Parmesan cheese, freshly grated
  1. Brown pancetta in large skillet over medium high heat for 2 or 3 minutes, stirring occasionally.
  2. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks.
  3. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
  4. Puree one can of cannellini beans - with the liquid - in a blender or food processor.
  5. Drain and rinse the other can of cannellini beans. Add both the pureed and whole beans to your slow cooker crock.
  6. Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine.
  7. Season with salt and black pepper, to taste.
  8. Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency.
  9. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Recipe Type: Soup
7.6.8
64
https://justplainmarie.ca/tuscan-sausage-potato-soup/
ESHA Logo
Calories
3575 cal
Fat
161 g
Carbs
275 g
Protein
269 g


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