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zuppa toscana soup A creamy bowl of Zuppa Toscana soup, featuring chunks of potatoes, crumbled sausage, kale, and crispy bacon, garnished with fresh parsley and black pepper.

Zuppa Toscana Recipe

A comforting, creamy, and rich Zuppa Toscana Recipe with Italian sausage, tender potatoes, and fresh kale in a savory broth.
5 from 1 vote
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Course: Main dish, Soup
Cuisine: Italian
Keyword: comfort food, Creamy Soup, Italian Soup, Zuppa Toscana
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 350kcal
Cost: $8

Ingredients

  • 1 tablespoon olive oil for sautéing
  • 1 lb. ground mild Italian pork sausage for rich flavor and texture
  • 1 onion finely diced (adds savory sweetness)
  • 3 cloves garlic minced (for aroma and depth)
  • 2 medium russet potatoes peeled and cubed (about 3–4 cups; starchy potatoes for creamy texture)
  • 6 cups chicken broth or water + Better Than Bouillon chicken base
  • 2 stalks kale stems removed, finely chopped (2–3 cups; for a fresh, hearty green addition)
  • ¾ cup heavy cream for a creamy finish
  • Salt and pepper to taste for seasoning
  • Freshly grated Parmesan for topping (adds rich flavor)
  • 1 loaf crusty bread for serving; can be store-bought or homemade

Instructions

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Add the sausage and cook until browned and fully cooked through, breaking it apart as it cooks.
  • Add the finely diced onion and minced garlic to the sausage. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
    Ground sausage and onions being sautéed in a red pot on the stovetop, with the ingredients beginning to brown and release their aroma.
  • Add the cubed potatoes and chicken broth. Bring to a simmer and cook for 7–10 minutes, or until the potatoes are just tender. Be careful not to overcook them as they may become mushy.
  • Stir in the chopped kale and heavy cream. Simmer for an additional 5 minutes, until the kale is wilted and tender.
    A close-up of cream being poured into a simmering pot of Zuppa Toscana, filled with kale, sausage, and potatoes in a creamy broth.
  • Season with salt and pepper to taste, then ladle into bowls. Finish with freshly grated Parmesan cheese and serve with crusty bread on the side.
    A wooden spoon stirring Zuppa Toscana soup in a red pot, with sausage, kale, and potatoes in a creamy base, simmering on the stovetop.

Notes

This hearty Zuppa Toscana is rich and savory, with the sausage giving it a deep flavor. For a twist, try using baby potatoes without peeling them for an earthy flavor.

Nutrition

Serving: 1bowl | Calories: 350kcal (18%) | Carbohydrates: 22g (7%) | Protein: 20g (40%) | Fat: 22g (34%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 70mg (23%) | Sodium: 850mg (37%) | Potassium: 900mg (26%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 200IU (4%) | Vitamin C: 90mg (109%) | Calcium: 15mg (2%) | Iron: 10mg (56%)
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