This creamy, comforting Zuppa Toscana soup is loaded with flavorful Italian sausage, tender potatoes, and hearty kale in a rich, garlicky broth. It’s a cozy one-pot meal that comes together quickly and tastes like it’s been simmering all day.
Why You’ll Love This Recipe
I love how satisfying this soup is without being overly heavy. The sausage adds bold flavor, the potatoes make it hearty, and the cream ties everything together in a silky, savory broth. It’s a great meal for busy nights or lazy weekends when I want something filling and delicious with minimal fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound Italian-style sausage (halal)
1 small onion, diced
2 teaspoons garlic, minced
5 cups chicken broth
3 cups water
4 cups russet potatoes, peeled and cubed
1½ cups chopped kale
1 cup heavy cream
Salt and pepper, to taste
Pinch of red pepper flakes (optional)
Parmesan cheese, for serving (optional)
Directions
In a large pot or Dutch oven over medium heat, I brown the Italian sausage, breaking it up as it cooks. Once it’s fully cooked, I remove it with a slotted spoon and set it aside.
In the same pot, I add the diced onion and sauté it for 2–3 minutes until it’s soft and translucent. Then I stir in the garlic and cook for another 30 seconds.
I return the sausage to the pot and pour in the chicken broth, water, and cubed potatoes. I bring it all to a boil, then lower the heat and let it simmer, covered, for about 10–15 minutes or until the potatoes are fork-tender.
Next, I stir in the chopped kale and let it simmer for another 2–3 minutes so it softens.
I reduce the heat to low and stir in the heavy cream. I season the soup with salt, pepper, and red pepper flakes to taste, letting everything simmer a few more minutes until it’s heated through.
I serve it hot, with a sprinkle of Parmesan cheese if I want to add a little extra richness.
Servings and timing
Servings: 10
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I switch potatoes for cauliflower when I want a lower-carb option.
Baby spinach works well in place of kale for a milder green.
If I want a lighter version, I use half-and-half instead of heavy cream.
I sometimes add white beans for extra texture and protein.
storage/reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Once cooled, I freeze it for up to 3 months.
Reheating: I reheat it gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, I add a splash of broth or water to loosen it.
FAQs
Can I use chicken or turkey sausage?
Yes, I use either chicken or turkey sausage when I want something leaner, and they both work great in this soup.
What cream alternatives can I use?
Coconut milk or a dairy-free cream substitute can be used if I want to skip dairy. It gives a slightly different flavor but still tastes great.
Can I make this ahead of time?
Absolutely. I make it a day ahead, and the flavors deepen overnight. I just reheat gently and it’s ready to go.
Do I need to peel the potatoes?
I prefer peeling them for a smoother texture, but if I’m using thin-skinned potatoes like Yukon gold, I sometimes leave the skins on for added texture.
How do I keep the kale from getting too soft?
I add the kale toward the end and only simmer it for a couple of minutes. That keeps it tender but not mushy.
Conclusion
This version of Zuppa Toscana is one of my favorite comfort foods. It’s warm, creamy, and full of flavor, yet simple enough for a weeknight dinner. Whether I’m cooking for family or just myself, it always hits the spot.
This creamy Zuppa Toscana soup features Italian sausage, tender potatoes, and kale in a rich, garlicky broth. A cozy one-pot meal perfect for any night of the week.
Ingredients
1 pound Italian-style sausage (halal)
1 small onion, diced
2 teaspoons garlic, minced
5 cups chicken broth
3 cups water
4 cups russet potatoes, peeled and cubed
1½ cups chopped kale
1 cup heavy cream
Salt and pepper, to taste
Pinch of red pepper flakes (optional)
Parmesan cheese, for serving (optional)
Instructions
In a large pot over medium heat, brown the Italian sausage, breaking it up as it cooks. Remove with a slotted spoon and set aside.
Add diced onion to the pot and sauté for 2–3 minutes until soft and translucent. Stir in garlic and cook for another 30 seconds.
Return sausage to the pot. Add chicken broth, water, and cubed potatoes. Bring to a boil, then reduce heat and simmer, covered, for 10–15 minutes until potatoes are tender.
Stir in chopped kale and simmer for 2–3 minutes until softened.
Reduce heat to low and stir in heavy cream. Season with salt, pepper, and red pepper flakes to taste. Simmer a few more minutes until heated through.
Serve hot, optionally topped with Parmesan cheese.
Notes
Use cauliflower instead of potatoes for a low-carb version.
Spinach can substitute kale for a milder taste.
Half-and-half can be used instead of heavy cream for a lighter soup.
