This Tuscan sausage soup dish is a hit with my boyfriend, who even likes it to the Italian soup he usually orders. This is a recipe that I modified to be diabetic-friendly. Replace the yellow potato with sweet potato if you wish to prepare it that way.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 pinch red pepper flakes, or to taste
- 1 pinch ground black pepper, or to taste
- 1 pound bulk hot Italian sausage, removed from casings and crumbled
- ½ teaspoon chopped fresh basil
- ¼ teaspoon smoked paprika (Optional)
- 6 cups low-sodium chicken broth
- 4 cups chopped kale
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup peeled and chopped yellow potatoes, or more to taste
Instructions
- Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
- Mix sausage, basil, and paprika together in a bowl.
- Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.
- Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.
- To speed up cooking time, I usually steam the potatoes while I’m heating the oil and cooking the sausage. That way, I only have to heat the soup for 10 more minutes once I mix in the potatoes with everything else. But if you have the patience it’s worth it to cook the potatoes the slow way. Also, I love spices so I usually toss in a bit of cumin to cook with the onion and garlic.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 910 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I love it!! Very easy to make and very tasty. I did add carrots and I used shredded hash browns because I needed to get them out of my fridge. It’s a beautiful looking soup
We love this recipe! I use Italian sausage as I can’t do anything spicy and it’s so yummy. Sometimes I add carrots and always put more kale than called for.
This recipe is amazing, my wife’s favorite soup. The only thing that I change is I double the sausage, 1 lb hot and 1 lb mild, and I add some precooked egg noodles. Makes for a good bowl of soup
I’ve made this recipe several times now. It’s delicious every time. I’m lucky enough to have an Italian deli near my home and I use their fresh handmade “Extra Hot” Italian Sausage in this recipe. My kids have mentioned the soup is on the spicy side but there are rarely leftovers. Great recipe!
I don’t live nearby any OG soup places, so can’t attest to this soup’s authenticity; however, I made it and loved it! Subbed red onion for yellow, and added spicy pepper mix to the saute. This will be going in our regular rotation! Thanks for sharing!
I love this recipe…so delicious & easy to make. I used a bit more chicken broth & used vegetable broth & added one more cup of chopped kale. I substituted sweet potatoes for regular ones & added 2 parsnips. I will definitely make this again as a delicious way to use the kale that I love so much!
This was delicious and a perfect meal for a cool and rainy night. And ooh-wee spicy! Served it with crusty bread – yum!
I did use sweet Italian sausage instead but increased the pepper flakes. I will definitely make this again.
So good and so easy!! I made a few modifications. Used chicken and additional beef broth, more garlic, some Italian seasoning and substituted yams for the potato. I also used cumin as suggested by the chef. It turned out so wonderful on this cold weather day!
This was simple and delicious! I used Beyond Sausage Hot Italian plant protein, and it worked very well.
I made this for lunch on a wintry day and the reviews were glowing. The flavors are perfect together. I bought the sausage, kale and potatoes at the local farmer’s market. The only change I made was not peeling the potatoes. This recipe is a keeper.
Husband loved this dish. First time trying kale. Only change was hot to sweet Italian sausage. He doesn’t like hot. This recipe is a keeper.
This soup will be my go-to recipe forever. It was so delicious and very simple to make. I honestly did not expect it to be so tasty. Do yourselves a favor, ladies, and make this soup! You and your family will love it!
This is a great recipe. For dietary reasons I had to cut out the olive oil and potatoes and switch the sausage to chicken sausage but it was so good anyway!
House guests begged for recipe. Was amazing! Didn’t even taste the kale.
Awesome soup. I used what I had in hand. That said, I used spinach and added a cup a pasta to make it heartier. Will definitely make it again.
I made it! I doubled the kale and it was so good!
We really loved this and will make again! I doubled the beans because I like them!
Family loved it. Goes great with a big piece of crusty bread. One can of beans may not be enough I suggest two. Nice hearty soup for a cold Winter.
Really good and easy……………I used my wild hog italian sausage to make this!! I would add more kayle next time.
I added some diced tomatoes.