Zuppa Toscana is a creamy Tuscan soup that combines Italian sausage, potatoes, and kale for a hearty and comforting meal.
Author:Caroline Jones
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4–6 bowls 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 lb Italian sausage (spicy or mild)
1 tbsp olive oil (if needed)
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups russet potatoes, peeled & chopped into bite-sized cubes
4 cups chicken broth
1 cup heavy cream
2 cups chopped kale (stems removed)
Salt & cracked black pepper, to taste
Optional: pinch of red pepper flakes
Grated parmesan cheese (for topping)
Instructions
In a large pot, cook the Italian sausage until browned and crumbled—this gives bold flavor and hearty texture. Remove and set aside.
In the same pot, cook onion until softened, then add garlic and red pepper flakes for a flavorful, crave-worthy base. Deglaze with a splash of broth if needed.
Add in chopped potatoes and chicken broth. Bring to a boil, then lower heat and simmer 10–12 mins, until potatoes are tender and creamy-soft.
Return sausage to the pot and stir in the heavy cream. Simmer for 5 mins until everything is rich and dreamy.
Stir in chopped kale and let it wilt (about 2 minutes). Season to taste with salt and black pepper. Serve hot with crusty bread and parmesan.
Notes
For a spicier version, use spicy Italian sausage.
Feel free to add more vegetables like carrots or celery for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days.