Zuppa Toscana is a hearty and comforting Italian soup that’s packed with flavorful ingredients like spicy Italian sausage, tender potatoes, crisp kale, and a creamy broth. It’s the kind of dish that feels warm and satisfying, perfect for chilly days or when you just want something cozy and filling.
One of my favorite things about Zuppa Toscana is how easy it is to make but still feels like a special treat. I like to use a little bit of smoky bacon along with the sausage for extra depth, and cooking the potatoes right in the broth makes them perfectly soft. The kale adds a nice bit of color and texture that balances out the creaminess, and I always make sure to salt the broth well so all the flavors shine.
I like to serve Zuppa Toscana with some crusty bread for dipping, and it’s great as a simple dinner or a starter for a bigger meal. It’s also a soup that everyone seems to enjoy, whether they’re used to Italian flavors or not. Whenever I make it, I feel like I’m bringing a little bit of comfort and warmth to the table, which is exactly what this soup is all about.
Key Ingredients & Substitutions
Italian Sausage: This gives Zuppa Toscana its spicy, savory base. You can use mild or spicy depending on your preference. For a lighter version, try ground turkey or chicken sausage, but add extra seasoning for flavor.
Potatoes: Russets are great for their fluffiness, but red potatoes work well too if you want a firmer texture. Just keep them in larger chunks so they don’t fall apart during cooking.
Kale: This adds color and a nice bite. If kale isn’t your favorite, replace it with spinach for a milder flavor or Swiss chard for a similar texture.
Heavy Cream: It makes the soup creamy and rich. You can swap with half-and-half or coconut milk for a dairy-free option, but the texture may be lighter or slightly different.
How Do You Get Potatoes Tender Without Falling Apart?
Cook the potatoes carefully to keep their shape but ensure they become tender. Here’s how:
- Cut potatoes into uniform chunks, about 1-2 inches, to cook evenly.
- Add them to the boiling broth and cook uncovered for 15-20 minutes.
- Test by piercing with a fork; they should slide in easily but not break apart.
- Stir gently while cooking to avoid mashing potatoes.
Be patient and don’t rush—they’ll soak up flavors better and keep a nice texture in the soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering soup all in one pan.
- Wooden spoon – helps break up sausage and stir without scratching your pot.
- Chef’s knife – for chopping onions, garlic, kale, and potatoes easily and safely.
- Cutting board – a sturdy surface to prep all your veggies and herbs.
- Ladle – makes serving the soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo to add smoky heat and a different twist.
- Use spinach instead of kale if you prefer a softer green with milder flavor.
- Add cooked, crumbled bacon for an extra layer of smoky richness.
- Stir in Parmesan cheese right before serving to boost umami and creaminess.
How to Make Zuppa Toscana?
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casing removed
- 4 cups chicken broth
- 3 large russet potatoes, cut into chunks (or red potatoes as shown)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups kale, chopped and tough stems removed
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped (optional, to match the photo)
- 2 tbsp olive oil
- 1 tsp crushed red pepper flakes (optional for heat)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your ingredients, and about 30 minutes to cook everything together. So, plan for around 40 minutes total from start to finish. It’s an easy, satisfying meal that’s perfect any day of the week!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until the sausage is nicely browned. Then, remove the sausage from the pot and set aside, leaving the flavorful drippings in the pot.
2. Cook the Aromatics:
Add the chopped onion to the pot and sauté until it’s soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another minute until it smells wonderful.
3. Simmer Potatoes and Broth:
Put the browned sausage back in the pot. Pour in the chicken broth, then add your potatoes, sun-dried tomatoes (if you’re using them), oregano, thyme, crushed red pepper flakes, salt, and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 15 to 20 minutes, or until the potatoes are tender when you poke them with a fork.
4. Add Kale and Cream:
Stir in the chopped kale and cook for 3 to 5 minutes until the kale has wilted. Then, slowly pour in the heavy cream, stirring gently. Warm the soup through, but don’t let it boil after adding the cream or it might separate.
5. Final Taste and Serve:
Give your soup a taste and add extra salt, pepper, or red pepper flakes if you like it spicier. Ladle the hot soup into bowls and sprinkle with fresh parsley. Enjoy with some crusty bread on the side to soak up all that delicious broth!
Can I Use Frozen Sausage for Zuppa Toscana?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This ensures even browning and helps keep the texture nice.
Can I Make Zuppa Toscana Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream.
What Can I Substitute for Kale?
If you don’t have kale or prefer a milder green, spinach or Swiss chard both make great substitutes. Add them in the last 3-5 minutes of cooking so they don’t overcook.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm the soup slowly on the stovetop to keep the cream from separating, stirring occasionally.
