Go Back
Creamy Tuscan Soup is beautifully displayed as the featured image for this delicious recipe.

Perfect Creamy Tuscan Soup

This creamy Tuscan soup recipe delivers restaurant-quality flavor in the comfort of your own home. It combines Italian sausage, aromatic vegetables, and a creamy broth with Parmesan cheese and kale for a satisfying and comforting meal. Tempering the cream and using freshly grated Parmesan are key to achieving a smooth and flavorful soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, removed from casings
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup heavy cream
  • 1 cup chopped kale or spinach
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • Garlic mincer
  • Measuring spoons
  • Measuring cups
  • Bowl
  • whisk
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage from pot and set aside.
  3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  4. Pour in chicken broth, diced tomatoes (undrained), basil, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  5. Stir in the cooked sausage and kale (or spinach). Cook until the kale is tender, about 5 minutes.
  6. Reduce heat to low. In a separate bowl, whisk together heavy cream and about 1/2 cup of the hot broth.
  7. Gradually add the warmed cream mixture to the soup, stirring constantly to prevent curdling.
  8. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  9. Serve immediately, garnished with additional Parmesan cheese.

Notes

For a richer flavor, use Italian sausage with a higher fat content. To prevent the cream from curdling, ensure the soup is on low heat when adding it. Freshly grated Parmesan cheese is essential for the best flavor and texture. The soup can be adapted for a slow cooker by browning the sausage and aromatics on the stovetop, then transferring everything to a slow cooker for 4-6 hours on low. Store leftovers in an airtight container in the refrigerator for up to 3 days.