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Tuscan Sausage and Potato Soup Recipe

Tuscan Sausage and Potato Soup Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 45 min. YIELD:10 servings


  • 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 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).

Nutritional Facts

1-1/2 cups equals 400 calories, 29 g fat (15 g saturated fat), 101 mg cholesterol, 1,073 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein.

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