Description
This Zuppa Toscana soup recipe is a creamy, comforting Italian-inspired dish made with savory Italian sausage, tender potatoes, and fresh kale simmered in a rich, garlicky broth. Perfect for cozy nights, it’s an easy one-pot meal that delivers restaurant-quality flavor at home.
Ingredients
1 lb Italian sausage (mild or spicy)
6 cups chicken broth (low-sodium preferred)
3 cups diced potatoes (Yukon gold or russet)
1 cup heavy cream
1 large onion, finely chopped
3 cloves garlic, minced
2 cups chopped kale (stems removed)
4 slices bacon, cooked and crumbled
1 tablespoon olive oil
Salt and black pepper, to taste
½ teaspoon crushed red pepper flakes (optional)
Instructions
Heat olive oil in a large soup pot over medium heat. Add Italian sausage and cook until browned, breaking it apart with a spoon. Remove and set aside.
In the same pot, sauté chopped onion until translucent, then add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and scrape up browned bits. Add diced potatoes and bring to a boil. Reduce heat and simmer for 10–12 minutes, or until potatoes are tender.
Return the sausage to the pot and add chopped kale. Simmer for 3–5 minutes until the greens are wilted.
Stir in heavy cream and season with salt, pepper, and optional red pepper flakes.
Ladle into bowls, top with crumbled bacon and grated Parmesan if desired, and serve warm.
Notes
Use turkey or chicken sausage for a lighter version.
Substitute kale with spinach for a milder flavor.
For a dairy-free option, use full-fat coconut milk instead of cream.
The soup tastes even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 420
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 85 mg