Creamy Tuscan Soup-The Little Shop of Olive Oils

Creamy Tuscan Soup


  • 2 Tbsp Premium Extra Virgin Olive Oil
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 1 lb. Italian Sausage (mild or spicy, according to preference)
  • 6 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 large Potatoes, peeled and diced
  • 2 cups Kale, roughly chopped
  • 1 cup Cannellini Beans, drained and rinsed
  • 1 tsp Salt (adjust to taste)
  • ½ tsp Black Pepper (adjust to taste)
  • ½ tsp Red Pepper Flakes (optional, for extra heat)
  • Grated Parmesan Cheese, for serving
  • Fresh Basil Leaves, for garnish


  • In a large pot, heat the EVOO over medium heat.
  • Add the diced onion, sautéing until it is soft and translucent, approximately 5 minutes.
  • Incorporate the minced garlic and continue to sauté until fragrant, approximately 1 minute.
  • Integrate the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through.
  • Pour in the chicken broth, scraping the pot's bottom to release any browned bits.
  • Integrate the diced potatoes, bring the mixture to a simmer, and cook until the potatoes are tender, approximately 10-15 minutes.
  • Add the cannellini beans to the pot and allow the soup to simmer for an additional 10 minutes, letting the flavors meld together.
  • Reduce the heat to low.
  • Stir in the heavy cream, kale, salt, pepper, and red pepper flakes (if using), continuing to cook the soup until the kale has wilted and the soup is hot, about 2-3 minutes.
  • Taste and adjust the seasoning as necessary.
  • Serve the soup in individual bowls.
  • Garnish with grated Parmesan cheese and fresh basil leaves.
  • Enjoy warm with a slice of crusty bread on the side.
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