Inspired by the Olive Garden, this spicy Tuscan soup is a healthier version of the original flavored with sausage, tender kale, and a splash of coconut milk. All you need is one pot and 30 minutes to prepare this comforting soup!
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Watch how to make this
What makes this dish special
As much as I love my soups, I just realized that I only have shared 1 or 2 on this blog - for shame! I usually have soup at least 2 or 3 times a week, either as the main course or as a side for dinner. One of my favorites, along with chickpea sofrito soup with sausage and tomato soup with grilled cheese croutons, is this spicy Tuscan soup. I discovered this soup years ago at Olive Garden and never turned back. Here is my version with spicy sausage, tender kale, creamy potato, and cannellini beans.
As good as the original spicy Tuscan soup is, I like to believe this version is a tad better. With ingredients like kale, cannellini beans, and no heavy cream, it doesn't taste as heavy as the original dish. A healthier version that's just as delicious? Yes, please!
Ingredients
- Italian sausage: Italian sausage is the primary flavor base of the soup, providing a rich and savory foundation. Its fennel-infused flavor adds depth and complexity to the soup, creating a robust taste profile.
- Red chili flakes: Red chili flakes introduce heat and a subtle spiciness to the soup. You can also use chopped Calabrian chilies or omit the chili altogether for a mild soup.
- Coconut milk: Serves as a creamy, dairy-free alternative to traditional cream, adding richness and a subtle sweetness to the soup. It helps balance the spiciness of the sausage and chili flakes while creating a smooth, luxurious texture. Unlike heavy cream, coconut milk provides a lighter feel without adding a strong coconut flavor.
- Kale: Brings texture and a slightly bitter, earthy flavor to the soup.
Substitutions and variations
- Vegetables: You can add vegetables such as sliced mushrooms, carrots, and celery. You can also replace kale with another leafy green vegetable such as spinach or Swiss chard.
- Vegetarian: Substitute chicken stock with vegetable stock and Italian sausage with vegetarian sausage or chorizo for a different flavor profile.
Step-by-step instructions
Step 1: Brown sausage
One of the things I love about this spicy Tuscan soup is that it's incredibly easy to prepare. As far as soups go, I think this may be one of the easiest ones to make. There is minimal prep work and yet the result is fantastic. Ready to give it a try?
Start by browning the bulk sausage. I prepared this soup with spicy Italian sausage, sweet Italian sausage, and regular pork sausage and all were fantastic. You can choose which you prefer. If you like spice, I recommend going with the spicy Italian sausage.
No matter which sausage you use, it's important to use one that is not cured.
Once the meat is browned and crumbled, add the chopped red onion. You can also use regular yellow onion but red onion has a milder, sweeter flavor once cooked which pairs wonderfully with the spicy notes.
Add garlic and red chili flakes and saute for 30 more seconds or until aromatic. Adjust the amount of chili flakes depending on the heat level you desire.
Step 2: Simmer
Add the potatoes, cannellini beans, and chicken stock to the pot and cook until the potatoes are tender. If you want a thicker soup, you can keep the juices from the canned beans and add them directly to the soup.
Once the potatoes are tender, add the kale and coconut milk. Feel free to swap out coconut milk for heavy cream or half and half for a creamier soup.
Continue to simmer the spicy Tuscan soup for another couple of minutes or until the kale is tender.
Normally, I like to season my food as it cooks but in this case, I season it at the very end. Depending on the type of sausage you use, you may or may not need to add more salt and pepper.
Give the soup a final taste and get ready to dig in.
I kid you not, I devoured this spicy Tuscan soup in ten minutes because it was so delicious! Although I used coconut milk, the coconut flavor was not as overpowering as expected. The flavorful spicy sausage and bitter kale balance out each other while the potato adds extra creaminess. Easy to make and oh so tasty!
Make-ahead and storage
- Make-ahead: Like all soups, this one holds well and tastes even better the following day. Prepare the soup ahead of time and reheat gently on the stove until hot.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently asked questions
Yes, but it's best to freeze it without the coconut milk and add it when reheating.
Mash some of the cannellini beans or potatoes to naturally thicken the soup.
Crusty bread goes well with this soup or if you're feeling fancy, pair it with cheesy chive biscuits.
More Italian soup recipes
Looking for more delicious Italian soups? Try these:
Recipe
Spicy Tuscan Soup
Ingredients
- 1 tablespoon olive oil
- 8 ounces bulk Italian sausage
- ½ red onion chopped
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
- 2 medium potatoes cut into ¼-inch thick matchsticks
- 3 cups chicken stock
- 14 ounce cannellini beans rinsed and drained
- 2 cups kale roughly chopped
- ½ cup coconut milk
- salt and pepper
Instructions
- Heat 1 tablespoon olive oil in a medium sauce pot over medium-high heat. Add sausage and saute until browned, breaking up the meat with a wooden spoon as it cooks.
- Add chopped red onion and cook until softened, about 3-4 minutes. Stir in the garlic and red pepper flakes and saute for 30 seconds or until aromatic.
- Add the potato, chicken stock, and cannellini beans. Cover and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes or until potatoes are cooked.
- Add chopped kale and coconut milk and cook for 2 more minutes. Season with salt and pepper. Serve.
Min
Hi Christine! I saw this on Instagram and just had to make my way over here! Gorgeous photos! I, too, love soups, and spicy tuscan soup is def one of my fav. I've never had it with coconut milk before. Thank you for the inspiration!
cma0425
Thanks for visiting!
Lydia Dunch
Hi ! Looks as though there is milk in ingredients photo but not listed in print. Will wing it. Making this today and thinking it will be a hit.. Thanks
Cherry on My Sundae
Sorry about that! I edited the recipe to include the milk (in step 3). Hope you enjoy the soup!
Kevin Anderson
I just made this with Venison Italian Sausage from my fall harvest. I subbed the coconut milk for heavy cream since I had it on hand. This is so simple and delicious. Thank you so much. You have awesome recipes.
Christine Ma
I'm so glad you enjoyed it!