This Creamy Tuscan Soup has been on the fall dinner rotation for a couple of years now, and the moment the temperature drops, it goes right back into the lineup. Other than frying a few slices of bacon, it is a complete one-pot meal, which means easy cleanup and dinner on the table in about 30 minutes.
The creamy broth is the kind you want to sip straight from the bowl. Italian sausage, bacon, garlic, and Italian seasoning build a savory base, while the sun-dried tomatoes add a rich pop of flavor that you don’t expect but absolutely cannot do without. The heavy cream stirred in at the end gives the broth a creamy depth. Add a shower of fresh Parmesan right before serving for one last layer of umami that pulls everything together.
This soup works as an easy weeknight dinner, can be on warm for entertaining guests, and reheats like a dream the next day. It is the kind of soup that earns a permanent spot in the rotation!
Why You’ll Love This Creamy Tuscan Soup
The broth is so good. This soup is so flavorful that you could sip the broth on its own.
One pot, easy cleanup. The Instant Pot (or dutch oven) handles almost everything. Sautéing the sausage and aromatics, pressure cooking the whole thing, then finishing with the kale and cream right in the same pot.
Ready in 30 minutes. Most of that time is the Instant Pot doing the work. Active hands-on time is minimal.
Two cooking methods. Both the Instant Pot and dutch oven produce the same rich, creamy result. Use whichever you have.
Flexible and easy to customize. Mild, hot, or sweet Italian sausage. Kale or baby spinach. More or less heat.
Freezer-friendly. Makes a great batch-cook soup. Freeze portions flat in bags for a ready-made dinner on any night.
Ingredients
Italian sausage: I use mild, but hot or sweet work too. Bulk ground sausage is the easiest option, but links with the casings removed work just as well.
Bacon: Cooked ahead of time and chopped before it goes into the pot. In a pinch, a small package of real bacon pieces works too.
Onion and garlic: The aromatic base that goes in right after the sausage browns.
Dried Italian seasoning: Just one teaspoon for some savory depth.
Oil-packed sun-dried tomatoes: Use oil-packed, drained and chopped, not the dry kind. The oil-packed version has a richer, more concentrated flavor that infuses the broth in a way the dry ones can’t match.
Chicken broth: Use a good quality broth since it makes up most of the liquid. I typically dissolve Better Than Bouillon Roasted Chicken Base into warm water. It’s much more flavorful and richer than regular canned broth!
Kale: Stripped from the stems, chopped, and stirred in at the very end after pressure cooking. Baby spinach is a great swap for a more delicate green.
Heavy cream: Transforms the soup from a brothy to creamy and rich.
Parmesan: Adds umami and a salty finish.
Salt and pepper: Season to taste at the very end. With the sausage, bacon, Parmesan, and broth all contributing saltiness, this soup often needs very little to no added salt. Taste before seasoning.
Instant Pot or Dutch Oven?
This soup was developed for the Instant Pot, but if you don’t have one, a dutch oven works just as well. Both methods are detailed below.
How to Make Creamy Tuscan Soup
Instant Pot Method:
Brown the sausage on sauté. Break it up as it cooks until it’s fully browned, then drain the excess fat, leaving just enough in the pot to sauté the aromatics.
Cook the aromatics. Add the garlic, onion, and Italian seasoning and stir consistently for 3 to 4 minutes until the onion softens and the garlic is fragrant.
Add everything else, pressure cook. Stir in the broth, bacon, and sun-dried tomatoes. Set to high pressure for 5 minutes. Do a quick release once the cook time is done.
Finish with kale and cream. Switch back to sauté mode, add the kale, and stir until fully wilted. Then stir in the cream until heated through.
Season and serve. Taste before adding salt. Top with freshly cracked ground pepper and Parmesan. Serve immediately.
Dutch Oven Method:
Follow the same steps on the stovetop, then bring to a simmer, cover, and cook for 15 minutes, stirring occasionally. Turn off the heat, add the kale and stir to wilt, then stir in the cream. Season and serve.
How to Serve Creamy Tuscan Soup
In wide, deep bowls with a generous shower of freshly shredded Parmesan over the top and a pinch of red pepper flakes for heat.
With crusty bread for dragging through the broth. This soup is a complete meal on its own, but bread alongside makes it even better.
For entertaining, make the soup ahead and keep it on the Instant Pot’s warm setting until guests arrive. It holds well and the flavors actually deepen as it sits.
Frequently Asked Questions
Can I double this recipe?
Yes, it scales easily. For the Instant Pot, don’t exceed the max fill line on your pot. The pressure cook time stays the same at 5 minutes regardless of the quantity. For the dutch oven, use a large pot and add about 5 extra minutes to the simmer time to make sure everything is heated through.
Can I use a different sausage?
Italian sausage is the backbone of this soup’s flavor. Ground chicken or turkey can be used as lighter alternatives and cook the same way, however you’ll need to add some additional spices. Avoid plain ground beef or pork without seasoning. The Italian spice blend in the sausage is part of what makes the broth so flavorful.
Creamy Tuscan Soup
Equipment
- Instant Pot (or dutch oven)
- skillet (for frying bacon)
- ladle
Ingredients
- 1 lb mild Italian sausage (or hot or sweet)
- 6 slices bacon (cooked ahead and chopped)
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp dried Italian seasoning
- 1 cup oil-packed sun-dried tomatoes (drained and chopped)
- 6 cups chicken broth
- 1 bunch kale (leaves stripped and chopped)
- ¾ cup heavy whipping cream
- Freshly grated or shredded Parmesan (for serving)
- salt and freshly ground black pepper (to taste)
Instructions
- Set a 6-quart Instant Pot to sauté mode. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Drain excess fat with a large spoon or ladle.
- Add the garlic, onion, and Italian seasoning. Cook, stirring constantly, until the onions are translucent and the garlic is fragrant, about 3 to 4 minutes.
- Stir in the chicken broth, cooked bacon, and sun-dried tomatoes.
- Select the manual setting. Set to high pressure and set the timer for 5 minutes.
- When cooking is done, do a quick release of the pressure.
- Switch back to sauté mode. Add the chopped kale and stir until fully wilted, about 2 to 3 minutes. Make sure the kale is completely wilted — undercooked kale will be chewy.
- Stir in the heavy cream until heated through, about 2 minutes.
- Taste before adding salt — with the sausage, bacon, and broth, this soup often needs very little. Season with salt and pepper to taste. Serve immediately topped with freshly grated Parmesan.
Notes
Prep ahead:
- Cook and chop the bacon 1-2 days in advance.
- Chop the onion and sun-dried tomatoes, and mince the garlic a few hours ahead, storing in the fridge in separate airtight containers, until ready to use.
How to store:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave in 30-second intervals, stirring between each, until heated through.
- Or reheat gently in a pot on the stovetop over medium-low heat, stirring occasionally.
Freezing:
- Freeze in freezer-safe containers or zip-top bags laid flat for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat in a pot on the stovetop over medium-low heat, stirring occasionally until heated through.
Did You Make This Recipe?
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