One of my favorite things for a meal when it is cold out is a nice warm bowl of soup. And this Tuscan Sausage and Potato Soup is just the cure for some winter blues. This rustic and hearty soup can be served main course.
The Sausage and seasonings in this soup add a punch of flavor. But it is the big chunks of potatoes that make the Tuscan Sausage and Potato Soup a satisfying meal. Serve this in your favorite soup cup. This soup perfect to pair with a small green side salad for an appetizer. Voila, Dinner is served.
Tuscan Sausage and Potato Soup
- 4 oz. pancetta (cubed)
- 2 lbs. bulk mild sausage
- 2 15- oz. cans cannellini beans*
- 6-7 c. chicken stock (divided)
- 1 T. 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)
- ½ c. half and half (tempered**)
- 3 c. fresh kale (finely chopped)
- ½ c. Parmesan cheese (freshly grated)
- 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.
- Puree one can of undrained cannellini beans in a blender or food processor.
- Drain and rinse the other can of cannellini beans and add the puree and whole beans to 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 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.
If you prefer a lower salt option, drain and rinse both cans of cannellini beans before pureeing one can with a little water. Temper the half and half by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.
If you’re wanting another soup to try, check out this Carrot Soup Recipe.
I love making soup and this looks like a great one that I need to try soon!
This looks so good. I love warm comfort foods all year round. I am making this.
This sounds like such a delicious and filling soup! I make soup all year round, as it is great for when someone isn’t feeling good. 🙂 Thank you so much for sharing!
This looks like a delicious comfort food and so easy to make. Thanks for the recipe!
I would love to try this, never had this kind of soup before.
Looks yummy! I’d love to try this.
Thank you for the tip about tempering the cold liquid before adding it to the crock pot! That never crossed my mind!
This is my idea of a perfect soup, and it’s nice and hearty! I’ll have to try this one.
I have made a version of this soup that was great, but this one sounds even better.
This looks delicious! Had to share it to FB. Thanks for the recipe, yummy!
This soup looks so good. I will have to try this recipe.
It looks very good for a cold winter’s night. Good flavors. (hard to think about soup when it’s 97 degrees)
My hubby would love this soup,especially with the sausage in it.
Thank you for the tip about tempering the cold liquid before adding it to the crock pot! That never crossed my mind!
This is a great fall soup. With the beans, it would be so filling.
That looks amazing. It’s getting close to Fall, the right weather for good, hot soup.
Now, this looks delicious. I love potato soup, and adding sausage and those Italian flavors are an added bonus.
This soup sounds amazing and looks delish! I’d love to try it!