Tuscany Potato and Sausage Soup

"This is a variation of the Tuscany potato soup that is served at Olive Garden - I have left out the cream for a heart healthy soup"
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
photo by AB_Fan photo by AB_Fan
photo by Ravenseyes photo by Ravenseyes
Ready In:
1hr 45mins




  • In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
  • Add sausage and cook till sausage is done.
  • Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
  • Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
  • You could add 1 cup of heavy cream for that creamy effect.

Questions & Replies

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  1. justcallmetoni
    Have been in a carb craving mode but not wanting anything too heavy in the midst of summer. A break in the heat and this looked just perfect. My biggest regret here is that I scaled the recipe to two - albeit generous - servings. I made a few substitutions to make this suitable for my lowfat lifestyle, all of which I think preserved the original flavors of the soup. The biggest change was replacing the Italian sausage with Morningstar Italian sausage crumbles, the equivalent of about 1 3/4 cups for a full batch. In lieu of the optional cream I used what amounted to 1/2 cup in a full batch of evaporated skim milk. With my changes this was just 4 WW points per serving and well worth every drop. The one thing I should note is that in smaller batches the cooking time required was substantially less, about 30 minutes in total. At that point the potatoes were not only tender but falling apart into perfect bite-sized pieces. Made for Potluck Tag.
  2. AB_Fan
    Really, really good and fairly simple to make. One suggestion I would have, though, is to brown the sausage in another pan before adding it to the rest of the ingredients so you can skim off the fat first; other than that, this is a really great recipe that I will make again for sure! Made for ZWT4. Thanks for posting!
  3. CookingONTheSide
    Yummy soup! I used a combination of sweet and hot sausage. I used sweet Vidalia onions, fresh oregano, fresh basil, thyme and some red pepper flakes. I did add some heavy cream as well. This is really delicious and using hot sausage makes it spicy as well as the red pepper flakes. This really hits the spot and it's very filling served with some crusty bread. Made for Zingo for ZWT4 for the Tastebud Tickling Travellers.
  4. Nimz_
    Very nice soup and so easy to put together. I made this as directed except made half and it still made a large amount. I also added some dried red pepper flakes to spice it up a little more. Served this with a little cheese on top and cornbread. Thanks


I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is! I love to read recipes and than experiment...make them mine...with my flare. For if its wworth doing do it right!
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