Zuppa Toscana Soup – A Cozy, Hearty Classic

Zuppa Toscana is the kind of soup you crave on chilly evenings or when you want something comforting without a lot of fuss. It’s rich, creamy, and full of bold flavor from Italian sausage, tender potatoes, and kale. If you’ve ever loved the restaurant version, you’ll be amazed at how easy it is to make at home.

The best part? You can tweak it to fit your tastes and make a big pot for the week. Simple, satisfying, and always a crowd-pleaser.

Zuppa Toscana Soup - A Cozy, Hearty Classic

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Ingredients

  

• 1 lb (450 g) Italian sausage (spicy or sweet, casings removed)
• 1 tbsp olive oil (if needed)
• 1 medium yellow onion, diced
• 3–4 garlic cloves, minced
• 1 tsp crushed red pepper flakes (adjust to taste)
• 4–5 cups (950–1,200 ml) low-sodium chicken broth
• 4 medium russet or Yukon Gold potatoes, sliced thin or cut into half-moons
• 1 cup heavy cream (or half-and-half for a lighter version)
• 4 packed cups kale, stems removed and leaves torn
• Salt and black pepper, to taste
• Optional: 2–3 slices bacon, chopped
• Optional garnish: grated Parmesan, a squeeze of lemon, chopped parsley

Instructions

 

• Crisp the bacon (optional): In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove and set aside. Leave 1–2 teaspoons of drippings in the pot.
• Brown the sausage: Add the Italian sausage. Break it up with a spoon and cook until browned with crispy edges. If there’s excess fat, spoon off a bit, leaving about a tablespoon for flavor.
• Sauté aromatics: Add diced onion to the pot and cook until translucent, about 4–5 minutes. Stir in garlic and red pepper flakes and cook 30–60 seconds, just until fragrant.
• Add broth and potatoes: Pour in the chicken broth and scrape the bottom to release browned bits. Add sliced potatoes and bring to a gentle boil. Reduce heat and simmer 12–15 minutes, or until potatoes are tender.
• Stir in cream and kale: Lower the heat. Add the heavy cream and kale. Simmer 3–5 minutes, just until the kale softens and turns deep green.
• Season and finish: Taste and add salt and pepper as needed. If you cooked bacon, stir some back in or use it as a crunchy topping. Add Parmesan or a squeeze of lemon if you like.
• Serve warm: Ladle into bowls and top with more red pepper flakes, Parmesan, or parsley. Crusty bread on the side makes it a full meal.

What Makes This Special

This soup strikes the perfect balance of hearty and fresh.

The sausage brings heat and savory depth, while the potatoes give it body and creaminess without needing too much dairy. Kale adds a clean, earthy finish, so every spoonful feels complete. It cooks in one pot, comes together quickly, and tastes even better the next day.

It’s comfort food that still feels wholesome.

Ingredients

• 1 lb (450 g) Italian sausage (spicy or sweet, casings removed)
• 1 tbsp olive oil (if needed)
• 1 medium yellow onion, diced
• 3–4 garlic cloves, minced
• 1 tsp crushed red pepper flakes (adjust to taste)
• 4–5 cups (950–1,200 ml) low-sodium chicken broth
• 4 medium russet or Yukon Gold potatoes, sliced thin or cut into half-moons
• 1 cup heavy cream (or half-and-half for a lighter version)
• 4 packed cups kale, stems removed and leaves torn
• Salt and black pepper, to taste
• Optional: 2–3 slices bacon, chopped
• Optional garnish: grated Parmesan, a squeeze of lemon, chopped parsley

How to Make It

1. Crisp the bacon (optional): In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove and set aside. Leave 1–2 teaspoons of drippings in the pot.
2. Brown the sausage: Add the Italian sausage.

   Break it up with a spoon and cook until browned with crispy edges. If there’s excess fat, spoon off a bit, leaving about a tablespoon for flavor.

3. Sauté aromatics: Add diced onion to the pot and cook until translucent, about 4–5 minutes. Stir in garlic and red pepper flakes and cook 30–60 seconds, just until fragrant.
4. Add broth and potatoes: Pour in the chicken broth and scrape the bottom to release browned bits.

   Add sliced potatoes and bring to a gentle boil. Reduce heat and simmer 12–15 minutes, or until potatoes are tender.

5. Stir in cream and kale: Lower the heat. Add the heavy cream and kale.

   Simmer 3–5 minutes, just until the kale softens and turns deep green.

6. Season and finish: Taste and add salt and pepper as needed. If you cooked bacon, stir some back in or use it as a crunchy topping. Add Parmesan or a squeeze of lemon if you like.
7. Serve warm: Ladle into bowls and top with more red pepper flakes, Parmesan, or parsley.

   Crusty bread on the side makes it a full meal.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time.
• Freezer: This soup freezes best without the cream. If you plan to freeze, cook through the potato step, cool, and freeze up to 2 months.

  Reheat, then add cream and kale and simmer just before serving.

• Reheating: Warm gently on the stovetop over medium-low heat. Avoid boiling after adding cream to prevent curdling.
• Make-ahead tip: Slice potatoes just before cooking or store them in cold water to prevent browning.

Benefits of This Recipe

• One-pot simplicity: Minimal cleanup and straightforward steps.
• Customizable heat: Adjust spice by choosing sweet or hot sausage and tweaking red pepper flakes.
• Balanced comfort: Creamy and hearty with plenty of greens for freshness.
• Budget-friendly: Uses everyday ingredients you likely already have.
• Meal prep friendly: Great for leftovers and easy to scale up for a crowd.

Pitfalls to Watch Out For

• Rubbery kale: Add kale near the end so it stays tender and bright.
• Broken or curdled cream: Lower the heat before adding dairy and avoid boiling afterward.
• Greasy broth: Spoon off excess sausage fat before adding broth if there’s a lot.
• Underseasoning: Taste at the end. Potatoes and cream absorb salt, so adjust before serving.
• Mushy potatoes: Simmer gently and test at 12 minutes.

  Thin slices cook quickly.

Recipe Variations

• Lighter version: Use turkey sausage and half-and-half or evaporated milk. Add more broth if needed.
• Dairy-free: Swap cream with full-fat coconut milk. Flavor stays rich with a subtle twist.
• Extra veggies: Add diced carrots, celery, or zucchini with the onions for more texture.
• Smoky touch: Use smoked sausage or add smoked paprika for depth.
• Bean boost: Stir in a can of cannellini beans (drained) for extra protein and creaminess.
• No kale on hand: Use spinach or Swiss chard.

  Add spinach in the last minute to avoid overcooking.

• Gluten-free: The base is naturally gluten-free. Just check your sausage and broth labels.
• Herb forward: Finish with fresh thyme or rosemary for a fragrant twist.

Can I make Zuppa Toscana without sausage?

Yes. For a vegetarian version, skip the sausage and bacon, sauté the onions in olive oil, and season with extra garlic, fennel seeds, smoked paprika, and a splash of soy sauce or tamari for savory depth.

Add cannellini beans for protein.

What kind of potatoes work best?

Russets give a soft, silky texture as they break down slightly. Yukon Golds hold their shape a bit more and stay creamy. Both work well, so use what you have or prefer.

How can I thicken the soup without adding more cream?

Mash a few cooked potato slices against the side of the pot and stir them in.

This naturally thickens the broth without extra dairy.

Is it very spicy?

It depends on your sausage and red pepper flakes. Use sweet Italian sausage for mild flavor, or go half sweet and half spicy. You can always add heat at the end.

Can I use pre-washed, bagged kale?

Absolutely.

Just tear large pieces into bite-size pieces and remove any tough stems for the best texture.

What can I serve with it?

Crusty bread, garlic bread, or a simple green salad works perfectly. The soup is hearty enough to stand alone for lunch or dinner.

In Conclusion

Zuppa Toscana is a reliable, flavorful soup that checks every box: simple to make, deeply comforting, and adaptable to your needs. With just a few staples and one pot, you get a creamy, savory bowl that feels special without being fussy.

Keep this recipe in your rotation for busy weeknights, cozy weekends, and everything in between. It’s the kind of meal that brings people to the table and makes seconds almost guaranteed.