Recipe: Tuscan soup

Recipe: Tuscan soup
Posted on 01/17/2024
bowl of Tuscan soup on plate

Warm up with a hearty and flavorful Italian soup that originated in the Tuscany region. It became popular in the United States, particularly due to being on the menu of a well-known Italian restaurant chain. The soup is known for its rich creamy sauce and satisfying combination of potatoes, sausage, and kale.

You can find many of these local ingredients at the Lenexa Farmers Market, including meat, onions, garlic, flour, potatoes and kale.




1 pound sausage, (Italian or breakfast)
1 large onion, chopped
4 cloves garlic, smashed and minced
4 tablespoons flour
4 cups chicken broth
3 cups whole milk
2 pounds russet potatoes, sliced
1 large bunch kale, about 5 cups, chopped
2 cups heavy cream
1/2 cup Parmesan cheese, shredded
Salt and pepper to taste
Optional: crushed red pepper to taste


  1. In a large soup pot, brown sausage over medium high heat. Once sausage is brown, drain excess oil. 
  2. Add onion and garlic. Sauté until onion is translucent.
  3. Stir flour into meat mixture until it is thoroughly covered. Stir meat mixture for a couple of minutes allowing flour to be completely incorporated.
  4. Add chicken broth while stirring. The flour will thicken the broth. Continue to stir to break up flour clumps.
  5. Once flour and water are fully mixed, slowly add 3 cups of whole milk while stirring. Then add the potatoes to the pot. Turn the heat down to medium and bring to a low boil.
  6. Once the soup is at a low simmer, continue simmering for about 20 minutes, or until the potatoes are tender.
  7. When potatoes are tender, add the kale to the soup.
  8. Add two cups of cream and stir very gently, careful not to crush potatoes. 
  9. Turn the heat to low and let cook for another 15 minutes, until the kale is wilted.
  10. Gently stir in 1/2 cup Parmesan cheese.
  11. Serve with fresh shredded Parmesan cheese and crushed red pepper if desired.

Published Jan. 17, 2024