Zuppa Toscana Soup (Print Page)

Hearty Italian soup with sausage, potatoes, kale, and creamy broth. Rustic Tuscan comfort in every spoonful.

# What You Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), casing removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 medium russet potatoes, scrubbed and thinly sliced
05 - 3.5 oz curly kale, stems removed and chopped

→ Broth & Dairy

06 - 4.2 cups chicken broth
07 - 1 cup heavy cream

→ Oils & Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1/2 tsp red pepper flakes (optional, for heat)
11 - Salt and black pepper, to taste

→ Garnish

12 - Freshly grated Parmesan cheese (optional)
13 - Chopped fresh parsley (optional)

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned throughout, about 5 to 6 minutes.
02 - Add the diced onion and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Add the sliced potatoes, dried oregano, red pepper flakes, and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 12 to 15 minutes.
04 - Stir in the chopped kale and simmer until wilted and tender, about 3 to 4 minutes.
05 - Lower the heat and stir in the heavy cream. Warm through gently without bringing to a boil. Season with salt and black pepper to taste.
06 - Ladle into bowls and garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The creamy broth paired with spicy sausage creates a flavor combo that tastes like it took hours but only needs forty five minutes.
  • It uses one pot which means cleanup is almost nonexistent and that is always a win in my book.
  • Kale wilts down so beautifully here that even people who swear they hate greens will go back for seconds.
02 -
  • Never let the soup boil after adding the cream or it can curdle and separate, which ruins the silky texture you worked for.
  • Slice the potatoes uniformly thin so they all finish cooking at the same time and you avoid crunchy pieces in your bowl.
03 -
  • Check the ingredient list on your sausage carefully because some brands sneak in gluten fillers that ruin the naturally gluten free status of this soup.
  • Let the soup rest off the heat for ten minutes before serving because the flavors settle and the broth thickens into something even more comforting.

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