Zuppa Toscana
This post may contain affiliate links. Please read my disclosure policy.
This Zuppa Toscana is the ultimate comfort food! Creamy, hearty, and loaded with Italian sausage, potatoes, and kale, it’s one of those soups that warms you up from the inside out.
This is one of those soups that sounds fancy but is actually super simple to make. Zuppa Toscana is packed with Italian sausage, potatoes, and kale, all in a creamy broth that feels like a hug in a bowl. It’s one of those comforting recipes that tastes like it took hours, but you can whip it up in no time!
Expert Tips
- Use quality sausage: The flavor of your soup really depends on the sausage. Choose a good quality Italian sausage, and go for spicy if you want a bit of heat!
- Don’t overcook the potatoes: You want them tender but not mushy, so keep an eye on them as they simmer. Fork-tender is the goal!
- Fresh kale is key: While you can use frozen kale, fresh kale gives the soup the best texture and flavor. Just chop it up and toss it in towards the end so it stays bright and slightly crisp.
- Heavy cream last: Add the heavy cream at the very end to keep it from curdling. This gives the soup that smooth, creamy finish we love.
- Taste as you go: Seasoning is everything! Taste the soup before serving and adjust salt, pepper, and spice levels to your liking.
Ingredients You’ll Need
- Italian sausage: I like to use mild Italian sausages because they have lots of flavor but you can use your favorite. Either beef or pork will work just make sure you use a good quality sausage.
- Onion and garlic: This is our flavor base for the soup.
- Potatoes: My favorite potato to use are the Yukon gold because they keep their firmness when they cook but feel free to use Russets as well.
- Chicken broth: This in combination with some water makes the base of our soup. Use low sodium or no sodium added broth. Vegetable broth also works.
- Chicken bouillon cube: Adds a flavor boost. You can skip this if your broth is already rich.
- Italian seasoning: Brings all the classic herb flavors together. If you’re out, you can make your own using my recipe here.
- Kale: Adds a fresh, hearty element. You can swap with spinach if that’s what you have.
- Heavy cream: Gives the soup that creamy, luxurious finish.
- Red pepper flakes (optional): For a little heat, if you’re into that.
- Parmesan cheese: Grated on top, it adds a salty, savory bite at the end.
Start by heating 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add 1 pound of Italian sausage (casings removed) and cook until it’s browned and crumbly, about 5-7 minutes. Break it up with a spoon as it cooks. Once browned, use a slotted spoon to remove the sausage and set it aside on a plate.
Tip: Browning the sausage first lets it develop those delicious crispy bits that add flavor to the soup.
In the same pot, add 1 finely chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then, toss in 3 minced garlic cloves and cook for another 1-2 minutes until fragrant.
Next, add 4 medium cubed potatoes to the pot, along with 4 cups of chicken broth and 2 cups of water. Stir in 1 chicken bouillon cube, 1 teaspoon Italian seasoning, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Tip: Simmer the potatoes until they’re fork-tender, but don’t let them get mushy.
Once the potatoes are tender, stir in 2 cups of chopped kale. Let it cook for another 5 minutes until the kale is wilted and softened.
Tip: Add the kale towards the end so it stays bright and slightly crisp without overcooking.
Return the browned sausage to the pot, then stir in 1 cup of heavy cream. If you like a little heat, sprinkle in ½ teaspoon of red pepper flakes. Let everything heat through for a few more minutes. Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley for garnish
Tip: Adding the cream last keeps it from curdling and gives the soup a rich, creamy finish.
How To Serve
I love serving this Zuppa Toscana with some crusty bread for dipping or a light side to balance out the richness of the soup. Here are a few great options that pair perfectly:
Easy Garlic Bread
Caesar Salad Recipe
Easy Focaccia
Antipasto Platter
Frequently Asked Questions
Can I make Zuppa Toscana in an Instant Pot?
Yes, absolutely. Here’s my recipe for Instant Pot Zuppa Toscana.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
Can I freeze Zuppa Toscana?
Yes, but keep in mind that the texture of the cream may change slightly when thawed. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It will last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge and reheat on the stove.
What’s the best way to reheat this soup?
Reheat Zuppa Toscana on the stove over medium heat, stirring occasionally until it’s heated through. If the soup thickened in the fridge, you can add a splash of broth or water to thin it out a bit.
More Delicious Soups
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Zuppa Toscana
Video
Ingredients
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 4 medium potatoes (peeled and cut into cubes (Yukon Gold or Russet))
- 4 cups chicken broth (low sodium or no sodium added)
- 2 cups water
- 1 cube chicken bouillon
- salt and pepper (to taste)
- 1 teaspoon Italian seasoning
- 2 cups kale (chopped)
- 1 cup heavy cream
- ½ teaspoon red pepper flakes (optional)
- Parmesan cheese (grated )
- fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the potatoes to the pot. Pour in 4 cups of chicken broth and 2 cups of water. Season with Italian seasoning, chicken bouillon, salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
- Return the browned sausage to the pot. Stir in 1 cup of heavy cream and heat through. If using, add ½ teaspoon of red pepper flakes for a bit of heat. Taste for seasoning and adjust with salt and pepper as needed.
- Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Equipment
Notes
- Use mild or spicy Italian sausage based on your heat preference.
- Add the kale towards the end to keep it fresh and slightly crisp.
- For a lighter version, swap the heavy cream with half-and-half or coconut milk.
- If you prefer a thicker soup, mash a few of the potatoes before adding the cream.
- Taste and adjust seasoning at the end, especially after adding the cream.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
