Tuscan Sausage and Potato Soup Recipe

5 1 1
Tuscan Sausage and Potato Soup Recipe
Tuscan Sausage and Potato Soup Recipe photo by Taste of Home
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Tuscan Sausage and Potato Soup Recipe

Read Reviews
5 1 1
Publisher Photo
This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. —Lisa Sinicki, Erie, Pennsylvania
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1-1/2 pounds bulk Italian sausage
  • 3 pounds potatoes, peeled and sliced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups chopped Swiss chard
  • 2 cups heavy whipping cream
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside.
In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender.
Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender. Yield: 10 servings (3-3/4 quarts).
Originally published as Tuscan Sausage and Potato Soup in Taste of Home Winning Recipes 3 2012, p50

Nutritional Facts

1-1/2 cups: 400 calories, 29g fat (15g saturated fat), 101mg cholesterol, 1073mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 12g protein.

  • 1-1/2 pounds bulk Italian sausage
  • 3 pounds potatoes, peeled and sliced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups chopped Swiss chard
  • 2 cups heavy whipping cream
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside.
  2. In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender.
  3. Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender. Yield: 10 servings (3-3/4 quarts).
Originally published as Tuscan Sausage and Potato Soup in Taste of Home Winning Recipes 3 2012, p50

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Emiie User ID: 9206860 269624
Reviewed Jul. 17, 2017

"This is an absolutely wonderful soup, though it is a bit brothy."

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