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Zuppa Toscana

Zuppa Toscana

Zuppa Toscana is a hearty Italian-inspired soup combining spicy Italian sausage, creamy russet potatoes, and nutritious kale in a rich chicken broth with a touch of heavy cream. Perfectly balanced with garlic, onions, and subtle heat from red pepper flakes, this comforting soup is ideal for cozy evenings and easy weeknight meals.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Meat and Protein

  • 1 lb Italian sausage (spicy or mild, based on preference)

Vegetables

  • 4 medium russet potatoes, diced evenly
  • 4 cups chopped kale
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids

  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil

Seasonings

  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the sausage: Start by browning the Italian sausage in a large pot over medium heat. Break it apart with a spoon and cook until fully browned and fragrant, building the foundational flavors for your soup.
  2. Sauté aromatics: Add the diced onions and minced garlic to the pot with the sausage fat and sauté until softened and translucent, layering a sweet, savory base that complements the sausage perfectly.
  3. Add potatoes and broth: Dice the russet potatoes evenly and add them to the pot along with the chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender and flavors have melded.
  4. Stir in kale and cream: Once the potatoes are soft, add the chopped kale and heavy cream to the soup. Cook gently until the kale has wilted and the soup is warmed through, creating a signature creamy texture.
  5. Season to taste: Finish by adding red pepper flakes, salt, and freshly ground black pepper. Adjust seasoning carefully to balance the soup’s spicy and savory elements without overpowering any component.

Notes

  • Use high-quality Italian sausage for the best flavor.
  • Don’t skip browning the sausage and aromatics; it deepens flavor.
  • Cut potatoes into uniform pieces for even cooking.
  • Add kale last and cook just until wilted to preserve color and nutrients.
  • For a lighter soup, substitute heavy cream with half-and-half or reduce the cream slightly.
  • For dairy-free versions, replace cream with coconut or cashew cream.
  • To thicken the soup, mash some potatoes in the broth or add a cornstarch slurry during the final simmer.
  • This soup stores well refrigerated for up to 3 days and freezes best without cream; add cream after reheating.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 800 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 70 mg

Keywords: Zuppa Toscana, Italian soup, sausage soup, kale soup, comfort food, creamy soup, rustic soup