Name: Cozy Tuscan Sausage Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 4 ounces pancetta (cubed); 2 pounds bulk loose mild sausage; 2 cans cannellini beans (15 ounce size); 6-7 cups chicken stock (divided); 1 tablespoon crushed red pepper flakes; 2-3 cloves fresh garlic (finely minced); 1 small yellow onion (finely chopped); 2 pounds Russet potatoes (peeled and cut into small chunks); 3 inch piece of hard Parmesan cheese rind (optional); salt and pepper (to taste); 1/2 cup half and half; 2 cups chopped kale; 1/4 cup freshly grated Parmesan cheese

The secret to a deeply flavorful Tuscan sausage soup lies in developing rich, savory notes from the pancetta and sausage before the slow cook. This Tuscan sausage soup recipe ensures every spoonful is packed with a robust taste, making it an ideal choice for a comforting family dinner. This recipe simplifies the process of achieving complex flavors through a slow cooker, allowing the ingredients to meld beautifully. I’ve found that browning the meats thoroughly at the start is crucial for a well-rounded flavor profile that can’t be rushed.

⏱ Time: 255 min

👥 Servings: 6-8

📊 Level: Easy

🥗 13 ingredients

Cozy Tuscan Sausage Soup

Tuscan sausage soup: cook this hearty white bean and pancetta recipe in your slow cooker for a comforting meal. Perfect for chilly evenings.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 8

Course: Main Course

Cuisine: Italian

Calories: 480

Ingredients Method Notes

Ingredients

4 ounces pancetta (cubed)
2 pounds bulk loose mild sausage
2 cans cannellini beans (15 ounce size)
6-7 cups chicken stock (divided)
1 tablespoon crushed red pepper flakes
2-3 cloves fresh garlic (finely minced)
1 small yellow onion (finely chopped)
2 pounds Russet potatoes (peeled and cut into small chunks)
3 inch piece of hard Parmesan cheese rind (optional)
salt and pepper (to taste)
1/2 cup half and half
2 cups chopped kale
1/4 cup freshly grated Parmesan cheese

Method

Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally.
Add sausage to the skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and pepper, to taste.
Cover and cook on high for 3-4 hours or low for 6-7 hours.
Remove lid and scoop out a few tablespoons of hot soup, then mix with the half and half to temper it.
Add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary to achieve the desired consistency.
Stir to combine and allow 5-10 minutes for kale to soften before serving.

Notes

– For a richer flavor, use a good quality Italian mild sausage.
– Temper the half and half carefully to prevent curdling: gradually whisk a few spoonfuls of hot soup into the dairy before adding it back to the pot.
– Don’t skip the Parmesan rind; it infuses the soup with umami as it simmers.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For a richer flavor, use a good quality Italian mild sausage.
Temper the half and half carefully to prevent curdling: gradually whisk a few spoonfuls of hot soup into the dairy before adding it back to the pot.
Don’t skip the Parmesan rind; it infuses the soup with umami as it simmers.

This Tuscan sausage soup is a testament to how simple ingredients can create profound flavors. Enjoy this comforting meal and consider adding a swirl of pesto for an extra layer of brightness. Bon appétit!