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    Creamy Tuscan Soup

    This Creamy Tuscan Soup is the ultimate bowl of cozy. Hearty sausage, sun dried tomatoes and kale (or spinach) in an amazingly flavorful creamy broth… so, so good. And it’s super easy! You can have this bowl on the table in about 30 minutes.

    We love our soup meals. From our jambalaya soup, zuppa toscana, fasolada, loaded cauliflower soup and so many more, we’re always on the lookout for a big potful of soup.

    This Tuscan soup is one of our new favorites. It’s one recipe you don’t want to miss…

    This delicious creamy Tuscan soup in a pot.

    Soup season is upon us. As the temperatures start to dip, we’re all looking for something warm and comforting to eat. This soup needs to find its way into your regular rotation. It’s that good.

    Why you’ll love this Creamy Tuscan Soup

    1. It’s jam packed with flavor. The sausage, sun dried tomatoes and kale go perfectly together, and the creamy broth is perfectly seasoned.
    2. It’s super easy. Just about 15 minutes of hands on time is all it takes.
    3. You can cook it on stovetop, or in the crockpot or instant pot. Your choice!
    4. If you’re watching carbs, this recipe only has 8 net carbs per serving.
    A bowl of this soup, loaded with sausage, kale and sundried tomatoes in a creamy broth.

    Ingredients

    • Sausage – The star. We used hot Italian sausage, but we like things a bit spicy. You can use mild if you prefer. Pork breakfast sausage would also go great here.
    • Kale – For that great veggie power.
    • Sun dried tomatoes – We recommend the jarred variety, drained. 
    • Onion
    • Chicken stock and cream – For that great broth.
    • Seasonings – Thyme, oregano, crushed red chilis, salt and pepper.
    • Garnishings – Fresh parsley and freshly shredded parmesan cheese.

    How to make this Creamy Tuscan Soup

    Angled view of the pot of soup.

    As mentioned above, this works great on stove top or in a crock pot or instant pot. Detailed instructions for each method are in the recipe card, but the basic steps are the same.

    Saute the onions for a few minutes until they start to turn translucent. Add in the garlic and give it a quick stir.

    Add sausage, casings removed, and break into chunks with a spoon. Cook for about five minutes, till it gets browned up.

    Pour in the chicken stock and stir in the sun dried tomatoes and seasonings. Then, let it all cook for a bit so the flavors mingle together.

    When you’re about ready to enjoy your bowl, add in the kale for a few minutes, until it wilts.

    Stir in the cream, get the soup nice and hot, and you’re all ready to serve! Garnish with some chopped fresh parsley and shredded parmesan cheese.

    Check out our collection of favorite Soup Recipes!

    The bowl of Tuscan soup alongside the pot.

    Some variations

    1. If you’re not a fan of kale, replace it with spinach. The kale does hold its structure better, but it’s your bowl of soup!
    2. Try adding some additional veggies. Mushrooms or bell peppers would go great. Just add them in at the same time as the onions.
    3. If you want to cut down the calories, use chicken sausage and replace the cream with half and half.

    How to store leftovers

    A wooden spoon stirring the soup.

    As with any soup, this is great as leftovers. Somehow the flavors just seem to get accentuated when it rests. It refrigerated well for 3-4 days in an airtight container. Just reheat on the stovetop or in the microwave.

    As cream doesn’t freeze well, if you are looking to freeze some, separate it out before adding the cream. It can freeze nicely up to two months in an airtight container. Thaw it overnight in the fridge, then add the cream when you reheat it.

    What to serve with this Creamy Tuscan Soup

    Our top choice is some nice crusty bread, like our no knead bread. If you’re watching carbs, you can check out our collection of favorite keto bread recipes.

    It also goes nice with a fresh salad like our zucchini carrot salad or balela salad.

    Overhead view of the bowl and pot together.

    If you try this recipe, please be sure to leave a comment and review, I love to hear from you. And if you haven’t already, join the GypsyPlate mailing list. We’re always cooking up new recipes for you!

    Creamy Tuscan Soup, on my Gypsy Plate… enjoy!

    The bowl of creamy Tuscan soup atop the Gypsy Plate.

    Try these other great soup recipes!
    Meaty Cabbage Soup
    Grilled Cheese Tomato Soup
    Korean Ground Pork Soup
    Bahamian Boiled Fish
    Moroccan Lentil Soup
    Yakamein

    Creamy Tuscan soup.

    Creamy Tuscan Soup

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes

    This Creamy Tuscan Soup is the ultimate bowl of cozy. Hearty sausage, sun dried tomatoes and kale in an amazingly flavorful creamy broth… so, so good.

    Ingredients

    • 2 Tbsp olive oil
    • 1 medium onion, chopped
    • 4-5 garlic cloves, finely chopped
    • 1lb Italian sausage, casings removed
    • 6 cups low sodium chicken broth
    • 1/2 cup sun dried tomatoes, cut into strips
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1/2 tsp crushed red chili flakes
    • 5 cups chopped kale (see note 1)
    • 1 cup heavy cream
    • Salt and pepper, to taste
    • Fresh parsley and parmesan cheese, for garnish

    Instructions

    Stovetop Method

    1. Heat oil in a heavy soup pot over medium high heat. Add onion and sauté until translucent, about 5-6 minutes.
    2. Add in garlic, stir, and cook for one minute.
    3. Add in sausage, break into chunks with a spoon, and cook until browned, about 4-5 minutes.
    4. Stir in chicken stock, sundried tomatoes, thyme, oregano, chili flakes and salt and pepper. Bring to boil, reduce heat to low and simmer 20 minutes.
    5. Add in kale and cook until it wilts, about a minute or two.
    6. Stir in cream, heat the soup until hot.
    7. Serve in bowls and garnish with parsley and parmesan cheese.

    Instant Pot Method

    1. Set instant pot to Saute mode. Heat oil, then add in onion and sauté until translucent, about 5-6 minutes.
    2. Add in garlic, stir, and cook for one minute.
    3. Add in sausage, break into chunks with a spoon, and cook until browned, about 4-5 minutes.
    4. Stir in chicken stock, sundried tomatoes, thyme, oregano, chili flakes and salt and pepper. Seal lid on pressure cooker. On Manual setting, set pressure to high and timer to five minutes. When time is up, perform a quick pressure release.
    5. Set pressure cooker back on Saute mode. Add in kale and cook until it wilts, about a minute or two.
    6. Stir in cream, heat the soup until hot.
    7. Serve in bowls and garnish with parsley and parmesan cheese.

    Crock Pot Method

    1. Heat oil in a heavy soup pot over medium high heat. Add onion and sauté until translucent, about 5-6 minutes.
    2. Add in garlic, stir, and cook for one minute.
    3. Add in sausage, break into chunks with a spoon, and cook until browned, about 4-5 minutes.
    4. Put one cup of stock into pot and stir, deglazing the brown sticking from the bottom of the pot.
    5. Transfer contents of pot to crock pot, along with remaining chicken stock, sundried tomatoes, thyme, oregano, chili flakes, salt and pepper.
    6. Cover and cook on low for 5-6 hours or high for 3-4 hours.
    7. Add in kale and cook until it wilts, about a minute or two.
    8. Stir in cream, heat the soup until hot.
    9. Serve in bowls and garnish with parsley and parmesan cheese.


    Notes

    1. Kale can be substituted with spinach.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 579Total Fat 47gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 25gCholesterol 132mgSodium 968mgCarbohydrates 8gFiber 2gSugar 2gProtein 31g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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