Tuscan Sausage Potato Soup

A few weeks ago, I found this recipe for Tuscan Sausage Potato Soup because I had a whole bunch of mashed potatoes sitting in the fridge. I needed to eat them or else they would go bad. At the same time, I think I had a few raw potatoes. After a short Google search for “sausage and potato soup” or something like that, that recipe looked easy enough. Before the whole COVID-19 mess descended, I was still commuting and thus wanted a recipe I could make in 35 minutes or less.

Here’s what you need:

  1. 6 potatoes, cut into cubes
  2. 1lb of sausage, chopped
  3. crushed red pepper flakes
  4. 6 cups of chicken stock
  5. 1 cup of heavy cream
  6. 1 cup of kale
  7. salt, pepper to taste
<br? That’s it! I added red onions as an extra aromatic.

That’s all you need! I added red onions as an extra aromatic!


  1. Chop the red onion and then sweat them down in the large saucepan. The original recipe called for a dutch oven but use what you have.
  2. Cook the sausage for about 5-7 minutes with the onions. Drain the sausage fat. This time I used a turkey sausage instead of beef – healthier, less fats.
  3. Add the chicken stock, potatoes, red pepper flakes, and season.
  4. Cook for about 15 minutes until the potatoes are almost tender. Take about half the potatoes out and mash them to thicken the soup. I have never seen anything like this when making potato soups and stews, but it worked. The first time I made it, I had leftover mashed potatoes and didn’t have to take do this step. Last night, I didn’t.
  5. Pour the mashed potatoes, the heavy cream, and the kale. Cook for another 3-5 minutes until the kale has softened.


While the weather in California has warmed up, it was nice to have something warm for dinner.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s