Zuppa Toscana is a hearty Italian soup that brings together crispy sausage, tender potatoes, and fresh kale all swimming in a creamy, flavorful broth. It’s warm and filling without being heavy, making it a perfect dish for chilly days when you want something comforting and satisfying. The combination of spicy sausage and earthy kale makes every bite interesting and delicious.
I love making Zuppa Toscana because it’s so easy to throw together but tastes like you’ve spent hours cooking. One of my favorite tricks is to cook the sausage until it’s nice and crispy, which adds a great texture to the soup. Plus, the potatoes soften up just right, soaking in all the tasty broth, and the kale adds that fresh pop of color and flavor that brightens the whole bowl.
When I serve this soup, I like to pair it with some crusty bread that’s perfect for dipping. It’s a meal that always feels a bit like a warm hug, and I’ve found that friends and family love it just as much as I do. Whether for a simple weeknight dinner or a cozy weekend lunch, Zuppa Toscana hits the spot every time.
Key Ingredients & Substitutions
Italian sausage: This brings the soup its signature spicy and savory flavor. If you prefer less heat, choose mild sausage or swap for ground turkey or chicken for a lighter option.
Potatoes: Russet or Yukon Gold work best due to their creamy texture after cooking. Keep the skins on for extra nutrients and a rustic look. Sweet potatoes can be a fun twist if you like a sweeter flavor.
Kale: Fresh kale adds earthiness and color. If kale is not available, try spinach or Swiss chard. Just add these greens near the end since they cook faster.
Heavy cream: This makes the broth rich and creamy. For a lighter soup, substitute with half-and-half or coconut milk, though this changes flavor slightly.
How Can You Cook the Sausage Perfectly for Great Texture?
Cooking the sausage well is key to flavor and texture. Here’s how I do it:
- Heat the oil or butter well before adding sausage to prevent sticking.
- Break the sausage into small pieces while cooking so it browns evenly and crisps up nicely.
- Cook over medium heat to avoid burning but ensure the sausage gets a good sear.
- Drain excess fat if there’s too much—it keeps the soup from getting greasy.
This method helps the sausage add a nice, meaty bite that really shines throughout the soup.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning sausage and simmering the soup evenly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Sharp knife – makes chopping potatoes, kale, and onions quick and easy.
- Cutting board – a sturdy surface helps keep your prep organized and safe.
- Ladle – handy for serving hot soup into bowls without mess.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo to add smoky heat and a different flavor profile.
- Add cooked crispy bacon or pancetta for extra smoky depth and crunch.
- Mix in other greens like spinach or swiss chard if you want a milder or more tender leafy texture.
- Stir in shredded Parmesan or Pecorino cheese before serving for extra richness and a salty punch.
How to Make Zuppa Toscana?
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casings removed
- 4 cups chicken broth
- 2 cups water
- 4 medium russet or Yukon Gold potatoes, cut into 1-inch chunks (leave skin on for texture)
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon olive oil or butter
- Fresh parsley or additional kale for garnish (optional)
How Much Time Will You Need?
This recipe takes about 40 minutes from start to finish. You’ll spend 10-15 minutes prepping the ingredients and about 25-30 minutes cooking as the soup simmers and the flavors come together. It’s a straightforward, hands-on soup that fills your kitchen with a warm, cozy aroma.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and fully cooked through, about 5 to 7 minutes. If you like, drain any extra fat from the pot.
2. Sauté Onions and Garlic:
Add the diced onion to the pot with the sausage and cook until the onions are soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Broth and Potatoes:
Pour in the chicken broth and water, and bring the mixture to a boil. Add the potato chunks along with the dried oregano, thyme, salt, black pepper, and red pepper flakes if you like some heat. Lower the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
4. Stir in the Kale:
Once the potatoes are tender, add the chopped kale. Let it simmer for about 5 minutes until the kale softens and becomes bright green.
5. Add the Cream:
Turn the heat to medium-low. Slowly pour the heavy cream into the soup, stirring gently. Heat the soup for 3 to 5 minutes to warm through but avoid boiling it to prevent the cream from curdling.
6. Season and Serve:
Give the soup a taste and add more salt or pepper if you need. Serve the soup hot, garnished with fresh parsley or extra kale if you like. It goes perfectly with warm crusty bread for dipping!
Can I Use Frozen Sausage Instead of Fresh?
Yes, you can use frozen sausage, but make sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and prevents releasing excess water that can make the soup watery.
What Can I Substitute for Heavy Cream?
If you want a lighter soup, use half-and-half or whole milk instead of heavy cream. For a dairy-free option, coconut milk works well but will add a slight coconut flavor.
How Should I Store Leftovers?
Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream.
Can I Make Zuppa Toscana Ahead of Time?
Absolutely! The flavors actually improve after sitting overnight. Just reheat gently on the stove before serving, and add fresh kale at the last minute to keep its color and texture bright.
