Zuppa Toscana Soup (Print version)

Hearty Italian soup with sausage, potatoes, kale, and creamy broth for comforting weeknight meals.

# What goes in:

→ Meats

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

→ Vegetables

02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 5.3 oz fresh kale, stems removed and chopped

→ Dairy

06 - 1 cup heavy whipping cream
07 - 1 oz grated Parmesan cheese, for garnish (optional)

→ Liquids

08 - 5 cups low-sodium chicken broth
09 - 1 tablespoon extra-virgin olive oil

→ Seasonings

10 - 1 teaspoon crushed red pepper flakes (optional)
11 - Kosher salt and freshly ground black pepper, to taste

# Cooking steps:

01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it apart with a wooden spoon into small crumbles. Cook until evenly browned and no longer pink, approximately 5 minutes. Transfer the browned sausage to a plate lined with paper towels and set aside.
02 - In the same pot with the rendered drippings, add the diced onion and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes. Add the minced garlic and stir continuously for 1 minute until fragrant.
03 - Add the thinly sliced potatoes and chicken broth to the pot. Bring the liquid to a rolling boil, then reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, or until the potatoes are fork-tender but not falling apart.
04 - Stir the chopped kale and the reserved browned sausage into the pot. Continue simmering for an additional 5 minutes until the kale has wilted and the sausage is heated through.
05 - Reduce the heat to low. Pour in the heavy cream and stir gently to combine. Season with crushed red pepper flakes, kosher salt, and freshly ground black pepper to taste. Allow the soup to warm through gently, but do not bring to a boil after adding the cream.
06 - Ladle the hot soup into serving bowls. Garnish each portion with grated Parmesan cheese if desired. Serve immediately alongside crusty bread.

# Tips from flavorandfeast:

01 -
  • The creamy broth soaks into the potatoes and makes every bite feel like a warm blanket on a cold night.
  • It comes together in under an hour with everyday ingredients you probably already have.
02 -
  • Never let the soup boil after adding the cream or it will curdle and look grainy instead of smooth.
  • Slicing the potatoes uniformly is the single most important step because uneven slices mean some turn to mush while others stay hard.
03 -
  • Resist the urge to stir the sausage constantly while browning because those dark crusty bits on the bottom of the pot are where the deepest flavor lives.
  • Add the kale at the very last minute if you want it bright green and slightly chewy rather than dull and overcooked.

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