Soup Recipes

Tuscan Sausage and Potato Soup

Tuscan Sausage and Potato Soup

This rustic and hearty slow cooker sausage and potato soup is substantial enough to serve as the main course. The sausage and seasonings add a lot of flavors, while big chunks of potato make for a satisfying meal. Pair with a crisp, green side salad, and dinner is served!

Ingredients for this Recipe :

  • 4 oz. pancetta, cubed
  • 2 lbs. bulk mild sausage
  • 2 [15-oz.] cans cannellini beans
  • 6-7 cup chicken stock, divided
  • 1 tbsp 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
  • 1/2 cup half and half, tempered
  • 3 cup fresh kale, finely chopped
  • 1/2 cup Parmesan cheese, freshly grated

Tips :

  • For less salt, 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.

How to Make Sausage and Potato Soup :

Step One:

Brown pancetta in a 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 the pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.

Step Two:

Puree one can of cannellini beans (undrained) 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.

Step Three:

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.

Step Four:

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 this sausage potato soup.

Potato soup in slow cooker

Other Soup Recipes –

Daikon soup recipe – Daikon Noodle Soup

Chicken bean soup recipe – Tex-Mex Chicken and Black Bean Soup

Bean soup recipe – 15 Bean Soup Recipe

Keto turkey soup recipe – Creamy Keto Turkey Mushroom Soup

Tuscan Sausage and Potato Soup

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Soup Tuscan
Serves: 7
Prep Time: 20 minutes Cooking Time: 3-7 hours Total Time: 3-7 hours

You should try this sausage potato soup, Tuscan special soup made with pancetta, sausages, potatoes, beans, chicken stock, and cheese. This slow cooker soup is super delicious and full of flavors.

Ingredients

  • 4 oz. pancetta, cubed
  • 2 lbs. bulk mild sausage
  • 2 [15-oz.] cans cannellini beans
  • 6-7 cup chicken stock, divided
  • 1 tbsp 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
  • 1/2 cup half and half, tempered
  • 3 cup fresh kale, finely chopped
  • 1/2 cup Parmesan cheese, freshly grated

Instructions

1

Brown pancetta in a 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 the pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.

2

Puree one can of cannellini beans (undrained) 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.

3

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.

4

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.

Notes

For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.

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