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Hearty, rustic, and full of flavor—this one’s a dinner win.
If you’re looking for a soup that eats like a meal, this Tuscan Sausage & Potato Soup is about to become a new favorite. It’s cozy, comforting, and loaded with savory sausage, creamy cannellini beans, tender potatoes, and a touch of heat from red pepper flakes. Fresh kale and Parmesan bring it all home with that classic Tuscan vibe.
Perfect for chilly evenings, this slow cooker version makes it super easy—just set it and let your kitchen fill with that rich, savory aroma. Add a crusty loaf of bread or a crisp green salad on the side, and dinner is done.
⏱ Quick Look:
- Prep Time: 20 minutes
- Cook Time: 3–7 hours
- Serves: 6–8
🛒 Ingredients:
- 4 oz pancetta, cubed
- 2 lbs bulk mild sausage
- 2 (15 oz) cans cannellini beans*
- 6–7 cups chicken stock, divided
- 1 Tbsp crushed red pepper flakes (adjust to taste)
- 2–3 cloves 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 (see note)
- 3 cups fresh kale, finely chopped
- ½ cup freshly grated Parmesan cheese
*For a lower-sodium option, rinse and drain the beans before using.
**To temper half and half, stir in a bit of the hot soup before adding it to the slow cooker. This prevents curdling.
👩🍳 Let’s Make It:
- Brown the meat:
In a large skillet, cook the pancetta over medium-high heat for 2–3 minutes, until just crisp. Add the sausage and cook, breaking it into bite-sized chunks as it browns. Once fully cooked, remove from heat and drain off any excess fat. Transfer to your slow cooker. - Blend the beans:
Puree one can of cannellini beans (undrained) in a blender or food processor. Rinse and drain the second can. Add both the puree and whole beans to the slow cooker. - Build the soup:
Add 6 cups of chicken stock, red pepper flakes, garlic, onion, potatoes, and the Parmesan rind. Season with salt and black pepper to taste. Stir to combine. - Let it slow cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the flavors have come together. - Finish it off:
Remove the lid and stir in the tempered half and half, chopped kale, and grated Parmesan. If the soup feels too thick, add the remaining chicken stock to adjust the consistency. Let it simmer for another 5–10 minutes until the kale softens.
🍽️ To Serve:
Ladle into warm bowls and top with extra Parmesan, fresh herbs, or even a drizzle of olive oil. Serve with a green salad or toasted bread for a full meal.
This soup freezes beautifully, so stash some away for busy nights when you need something hearty in a hurry. It’s the kind of recipe that tastes even better the next day—if you have leftovers!
