Zuppa Toscana is a hearty and comforting Italian soup that brings together spicy Italian sausage, tender potatoes, kale, and a creamy broth. It’s a wonderful mix of flavors and textures, with the richness of the sausage and cream balanced by the fresh, slightly bitter kale and the soft potatoes. This soup always feels like a warm hug in a bowl.
I love making Zuppa Toscana on chilly evenings when I want something satisfying but not too heavy. One of my favorite things about it is how easy it is to prepare, yet it tastes like you spent hours making it. I usually use mild Italian sausage, but feel free to add a bit more spice if you like a little kick. Plus, the leftovers taste just as good the next day!
To serve, I like to pair Zuppa Toscana with some crusty bread or a simple green salad for a complete meal that never fails to please everyone at the table. It’s one of those dishes that brings people together and makes you feel cozy and cared for. Whenever I make it, I’m reminded of family dinners and the joy of sharing good food with the people I love.
Key Ingredients & Substitutions
Italian Sausage: This sausage adds big flavor and a bit of spice. If you can’t find it, try turkey sausage or a plant-based Italian sausage for a lighter or vegetarian version. Mild works well, but spicy gives a nice kick.
Red Potatoes: I like red potatoes for their firm texture that holds up in soup. Yukon Gold or white potatoes also work fine. Just avoid waxy potatoes like fingerlings—they get mushy quickly.
Kale: Fresh kale adds great color and a slight bitterness. If you want a milder green, spinach or chard are good alternatives but add them at the end since they cook faster.
Heavy Cream: This makes the soup rich and creamy. For a lighter option, use half-and-half, whole milk, or coconut milk. Add cream slowly and gently heat to avoid curdling.
How Do You Keep Potatoes Tender but Not Mushy in Zuppa Toscana?
Potatoes can be tricky—they need enough time to cook but not so long they fall apart. Here’s how I do it:
- Slice potatoes into even chunks so they cook evenly.
- Add them to boiling broth and simmer, covered, for about 15 minutes or until just tender.
- Check with a fork early to avoid overcooking.
- Keep the heat at a gentle simmer after adding potatoes; high heat can break them up faster.
Following these steps makes sure your potatoes stay soft but intact, adding perfect texture to your soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking sausage and simmering the soup all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you chop potatoes, onions, and kale quickly and safely.
- Cutting board – keeps your prep organized and clean.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a lighter taste.
- Use spinach instead of kale for a milder, softer green.
- Add cooked bacon pieces for extra smoky flavor and crunch.
- Stir in shredded parmesan cheese just before serving for extra richness.
How to Make Zuppa Toscana?
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 4 cups (960 ml) chicken broth
- 4 medium red potatoes, sliced into half-moons or chunks
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups kale, chopped (stems removed)
- 1 cup heavy cream
- 1 tsp red pepper flakes (optional, for a bit of heat)
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (if needed)
- Fresh parsley or Italian seasoning for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so about 35 minutes total. It’s a quick and satisfying soup that comes together easily, perfect for a cozy meal.
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven over medium heat, brown the Italian sausage, breaking it into small pieces as it cooks. When it’s fully cooked and browned, drain excess fat if there’s a lot, but leave some for flavor.
2. Sauté Onion and Garlic:
Add the diced onion to the pot and cook for 3-4 minutes until soft. Add the minced garlic and cook for another minute until you can smell its aroma.
3. Add Broth and Potatoes:
Pour in the chicken broth and bring it to a gentle boil. Add sliced potatoes, dried oregano, and red pepper flakes if using. Lower the heat, cover, and simmer about 15 minutes until potatoes are tender.
4. Add Kale and Cream:
Stir in the chopped kale and let it simmer for 3-5 minutes until the kale is wilted and soft. Lower the heat to medium-low and slowly stir in the heavy cream. Warm the soup through, but don’t let it boil to avoid curdling.
5. Season and Serve:
Taste and add salt and pepper as needed. Serve hot with a sprinkle of fresh parsley or Italian seasoning if you like. This soup tastes great with crusty bread or a simple salad on the side.
Can I Use Frozen Sausage for This Soup?
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 cook through properly.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half, whole milk, or a dairy-free alternative like coconut milk. Just add it slowly and avoid boiling to prevent curdling.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the cream from separating.
Can I Make This Soup Ahead of Time?
Yes! It actually tastes even better the next day when flavors have melded. Just refrigerate after cooking and reheat thoroughly before serving.
