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
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1 lb Italian sausage (mild or spicy)
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6 cups chicken broth (low-sodium preferred)
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3 cups diced potatoes (Yukon gold or russet)
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1 cup heavy cream
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1 large onion, finely chopped
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3 cloves garlic, minced
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2 cups chopped kale (stems removed)
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4 slices bacon, cooked and crumbled
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1 tablespoon olive oil
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Salt and black pepper, to taste
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½ teaspoon crushed red pepper flakes (optional)
Instructions
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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.
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In the same pot, sauté chopped onion until translucent, then add minced garlic and cook for 30 seconds until fragrant.
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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.
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Return the sausage to the pot and add chopped kale. Simmer for 3–5 minutes until the greens are wilted.
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Stir in heavy cream and season with salt, pepper, and optional red pepper flakes.
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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