If you’ve ever craved a hearty, comforting soup that warms you to your soul, Zuppa Toscana is the answer. This rich, creamy, and flavorful soup is packed with sausage, potatoes, kale, and a creamy broth that makes every bite feel like a hug in a bowl.

Why You’ll Love This Recipe?
Zuppa Toscana is the ultimate comfort food, especially when the weather gets chilly. It’s a little spicy, a little savory, and perfectly creamy. Whether you’re feeding a crowd or just treating yourself to a cozy night in, this soup hits the spot every time. Plus, it’s easy to make and will quickly become one of your go-to recipes for busy weeknights or special gatherings.

Ingredients
Here’s a preview of what you’ll need to make this delightful soup:

Italian sausage (I love the spicy variety, but you can use mild if you prefer)
Russet potatoes (the creamy texture they provide is key)
Kale (adds a lovely green pop and balance to the richness of the soup)
Heavy cream (because why not make it extra creamy?)
Chicken broth (for the base of the soup)

Full list of ingredients below!

Directions

Step 1: Brown the Sausage

Start by heating a large pot over medium heat. Add the Italian sausage and cook until it’s browned and crumbled. This will add so much flavor to your soup, so make sure to really let it get that beautiful golden color. Once browned, remove the sausage from the pot and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add a little bit of olive oil if needed and sauté the onions until they’re soft and translucent. Then, toss in the garlic and cook for another minute, just until it becomes fragrant. You’ll know it’s ready when your kitchen smells amazing!

Step 3: Add the Potatoes and Broth

Now, it’s time to add the potatoes and chicken broth. Bring everything to a simmer, and let it cook for about 10-15 minutes, or until the potatoes are tender and easily pierced with a fork. This step allows the potatoes to absorb all those delicious flavors from the sausage and garlic.

Step 4: Add the Cream and Kale

Once the potatoes are soft, pour in the heavy cream and give it a good stir. Then, add the kale. Let the kale wilt into the soup, which should only take a couple of minutes. At this point, add the sausage back in, and let everything simmer together for a few more minutes.

Step 5: Season and Serve

Taste your soup and adjust the seasoning with salt and pepper as needed. Once everything is well-seasoned and the soup is hot and creamy, it’s time to serve! Ladle the soup into bowls, and feel free to garnish with some extra Parmesan if you like.

Expert Tips and Tricks

If you like your soup a little spicier, try using a spicier Italian sausage or adding a pinch of red pepper flakes.
For a slightly healthier version, you can swap out the heavy cream for half-and-half or even milk, though it won’t be quite as rich.
Make sure to cut the potatoes into uniform pieces to ensure even cooking.

Recipe Variations and Possible Substitutions

You can easily make this soup vegetarian by swapping the sausage for a plant-based sausage or using extra vegetables like mushrooms or bell peppers.
If you’re not a fan of kale, spinach is a great alternative and wilts beautifully in the soup.
Swap chicken broth for vegetable broth if you want a completely vegetarian version of the soup.

Serving and Pairing Suggestions
Zuppa Toscana pairs perfectly with a fresh, crusty loaf of bread—ideal for dipping! A simple side salad with a light vinaigrette also works well to balance out the richness of the soup. A nice glass of white wine, like a crisp Sauvignon Blanc, would be a great choice to complement the meal.

Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, simply warm the soup over low heat on the stove, adding a splash of broth or cream to thin it out if needed. This soup also freezes well! Just let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw in the fridge overnight and reheat.

4 FAQs

Can I use another type of sausage?
Yes, you can substitute the Italian sausage with ground turkey, chicken sausage, or even chorizo for a different flavor profile.
Can I make Zuppa Toscana ahead of time?
Absolutely! In fact, this soup tastes even better the next day after the flavors have had time to meld together.
What can I use instead of kale?
Spinach is a great alternative, or you can even use collard greens or Swiss chard if you prefer.
How do I make this recipe dairy-free?
To make it dairy-free, you can use coconut cream instead of heavy cream and skip the Parmesan garnish.

Conclusion
Zuppa Toscana is one of those cozy, comforting dishes that you’ll want to make again and again. It’s flavorful, satisfying, and perfect for any occasion—whether you’re feeding a crowd or just looking to enjoy a comforting meal at home. So, gather your ingredients and get ready for a bowl of pure comfort!

Zuppa Toscana: A Cozy, Comforting Soup You’ll Want to Make Again and Again

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Zuppa Toscana is a rich, creamy, and soul-warming soup made with spicy Italian sausage, tender potatoes, fresh kale, and a comforting broth. It’s the perfect cozy dish for chilly nights, packed with hearty flavor and easy to whip up for weeknight dinners or special gatherings.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Instructions

In a large pot over medium heat, brown the Italian sausage until cooked through. Remove and set aside.
In the same pot, add olive oil if needed. Sauté onions until soft, about 5 minutes. Add garlic and cook for 1 minute.
Add the sliced potatoes and chicken broth. Bring to a simmer and cook 10–15 minutes until potatoes are fork-tender.
Stir in the heavy cream and chopped kale. Cook until the kale is wilted, about 2–3 minutes.
Return the sausage to the pot and simmer for another 5 minutes.
Season with salt and pepper to taste. Serve hot, garnished with Parmesan and red pepper flakes if desired.

Notes

For a healthier version, use half-and-half instead of heavy cream.
You can substitute spinach for kale.
To make this soup vegetarian, use plant-based sausage and vegetable broth.
This soup freezes well—just leave out the cream until reheating for best texture.