Print

20 Minute Zuppa Toscana Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This 20 Minute Zuppa Toscana Soup is a hearty, creamy, and comforting Italian-inspired dish packed with spicy sausage, tender potatoes, and fresh kale in a rich, flavorful broth—perfect for busy weeknights.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage (spicy or mild)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 3–4 cups russet potatoes, thinly sliced or diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups chopped kale
  • Salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
  2. Add chopped onion and garlic, and sauté for 2–3 minutes until softened and fragrant.
  3. Stir in sliced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes until potatoes are tender.
  4. Add chopped kale and cook for another 2–3 minutes until wilted.
  5. Reduce heat to low, stir in the heavy cream, and simmer for 2–3 more minutes to warm through.
  6. Season with salt, pepper, and crushed red pepper flakes if using.
  7. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

  • Use half-and-half or milk instead of cream for a lighter option.
  • Swap in spinach or Swiss chard if kale isn’t available.
  • For extra depth, cook chopped bacon with the sausage.
  • For a vegetarian version, use plant-based sausage and vegetable broth.
  • To thicken the soup, mash a few cooked potatoes into the broth.

Nutrition

Find it online: https://thefamilycooking.com/20-minute-zuppa-toscana-soup/