Why You’ll Love This Recipe
- Rich, creamy, and deeply comforting
- Packed with hearty sausage and tender potatoes
- Easy one-pot meal for busy nights
- Full of savory flavor with simple ingredients
- Great for meal prep and leftovers
- Perfect balance of creamy broth and fresh kale
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound Italian sausage
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced thinly
- 5 cups chicken broth
- 1 cup heavy cream
- 3 cups chopped kale
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese for serving
Directions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- In the same pot, cook the Italian sausage until browned, breaking it into crumbles as it cooks.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the sliced potatoes and chicken broth. Bring the soup to a boil.
- Reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
- Stir in the heavy cream and chopped kale.
- Simmer for another 5 minutes until the kale softens.
- Season with salt, black pepper, and red pepper flakes if using.
- Serve warm topped with crispy bacon and grated Parmesan cheese.
Servings and timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Use spicy Italian sausage for extra heat.
- Substitute spinach for kale if preferred.
- Add white beans for additional protein and texture.
- Use half-and-half instead of heavy cream for a lighter version.
- Include extra vegetables like carrots or celery for added flavor.
Storage/Reheating
Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat or microwave individual portions until heated through. Add a splash of broth or cream if the soup thickens too much.
This soup can also be frozen for up to 2 months, though the cream texture may slightly change after thawing.
FAQs
What does Zuppa Toscana mean?
“Zuppa Toscana” translates to “Tuscan Soup” in Italian.
What type of sausage works best?
Italian sausage, either mild or spicy, provides the best flavor.
Can I make this soup lighter?
Yes, use turkey sausage and substitute half-and-half for heavy cream.
Is kale necessary?
Kale is traditional, but spinach can also be used.
Can I make this soup dairy-free?
Yes, replace the cream with coconut milk or a dairy-free alternative.
What potatoes work best?
Russet potatoes are commonly used because they become tender and creamy.
Can I prepare this soup ahead of time?
Yes, the flavors often become even better after resting overnight.
How spicy is this soup?
The spice level depends on the sausage and whether red pepper flakes are added.
What can I serve with Zuppa Toscana?
Crusty bread, garlic bread, or a fresh salad pair wonderfully.
Can I freeze leftovers?
Yes, although creamy soups may separate slightly after thawing. Stir well when reheating.
Conclusion
Zuppa Toscana is a hearty and comforting soup filled with savory sausage, creamy potatoes, tender kale, and rich broth. Easy to prepare and packed with flavor, this cozy one-pot meal is perfect for family dinners, meal prep, or warming up on cold days with a satisfying bowl of comfort food.
PrintZuppa Toscana
Zuppa Toscana is a rich and comforting Italian-inspired soup made with savory sausage, tender potatoes, fresh kale, and a creamy flavorful broth. This hearty one-pot meal is perfect for cozy dinners, chilly evenings, and satisfying family meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 1 pound Italian sausage
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, sliced thinly
- 5 cups chicken broth
- 1 cup heavy cream
- 3 cups chopped kale
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- In the same pot, cook the Italian sausage until browned, breaking it into crumbles as it cooks.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the sliced potatoes and chicken broth. Bring the soup to a boil.
- Reduce the heat and simmer for 15 to 20 minutes until the potatoes are tender.
- Stir in the heavy cream and chopped kale.
- Simmer for another 5 minutes until the kale softens.
- Season with salt, black pepper, and red pepper flakes if using.
- Serve warm topped with crispy bacon and grated Parmesan cheese.
Notes
- Use spicy Italian sausage for extra heat.
- Spinach can replace kale for a softer texture.
- Add white beans for additional protein and texture.
- Half-and-half can be used instead of heavy cream for a lighter soup.
- Extra vegetables like carrots or celery add more flavor and nutrition.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 2 months, stirring well after reheating if separation occurs.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 75 mg
