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Tuscan Sausage and Potato Soup

 Tuscan Sausage and Potato Soup
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
10 ServingsPrep: 20 min. Cook: 45 min.


  • 1-1/2 pounds Johnsonville® Mild Ground 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 bacon strips, cooked and crumbled


  • 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).
Nutritional Facts: 1-1/2 cups equals 400 calories,

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Tuscan Sausage and Potato Soup (continued)

Nutritional Facts: 29 g fat (15 g saturated fat), 101 mg cholesterol, 1,073 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein.