Tuscan Sausage & Potato Soup
This rustic and hearty soup is substantial enough to serve as a main course. The sausage and seasonings add a lot of flavor, while big chunks of potato make for a satisfying meal. Pair with a crisp, green side salad and dinner is served!
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Ingredients
- 4 oz. pancetta cubed
- 2 lbs. bulk mild sausage
- 30 oz. cannellini beans* 2 cans 15 oz.
- 6-7 cups 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
- ½ cup half and half tempered**
- 3 cups fresh kale finely chopped
- ½ cup Parmesan cheese freshly grated
Instructions
- Brown pancetta in 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 pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- 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.
- 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.
- 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.
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.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 681kcal (34%)Carbohydrates: 44g (15%)Protein: 35g (70%)Fat: 42g (65%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 106mg (35%)Sodium: 1458mg (63%)Potassium: 1103mg (32%)Fiber: 8g (33%)Sugar: 5g (6%)Vitamin A: 1292IU (26%)Vitamin C: 19mg (23%)Calcium: 213mg (21%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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