This Homemade Zuppa Toscana Soup is a creamy and comforting Italian soup featuring tender potatoes, savory sausage, and fresh kale in a rich, flavorful broth. Perfect for cozy nights, this easy-to-make dish is sure to become a family favorite.
Why You’ll Love This Recipe
I love how this Zuppa Toscana delivers a restaurant-quality dish right at home. The combination of hearty potatoes, slightly spicy sausage, and rich, creamy broth makes it the ultimate comfort food. It’s quick to prepare, perfect for meal prep, and adaptable for different dietary preferences. Plus, it pairs wonderfully with crusty bread, creating a satisfying meal for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb Italian sausage (mild or spicy)
4 cups russet potatoes, peeled and sliced thinly
1 medium onion, chopped
4 cups chicken broth
2 cups water
1 cup heavy cream
2 cups kale, chopped and stems removed
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
2 tbsp olive oil
Directions
Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a wooden spoon. Remove the sausage from the pot and set aside.
In the same pot, add the onion and garlic. Sauté for 3-4 minutes until fragrant and softened.
Pour in the chicken broth and water, then add the sliced potatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
Stir in the cooked sausage, heavy cream, and kale. Let the soup simmer for 5-7 minutes, allowing the kale to wilt and the flavors to meld.
Season with crushed red pepper flakes (if using), salt, and pepper to taste. Adjust seasoning as needed.
Serve hot with crusty bread or your favorite soup toppings.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 380 kcal per serving
Variations
Vegetarian Option: Replace sausage with plant-based sausage or omit it entirely, and use vegetable broth instead of chicken broth.
Lower-Calorie Version: Substitute heavy cream with half-and-half or coconut milk for a lighter option.
Extra Veggies: Add carrots, celery, or zucchini for added nutrition and texture.
Spicier Kick: Use hot Italian sausage and increase the crushed red pepper flakes for more heat.
Gluten-Free: This recipe is naturally gluten-free, but double-check your sausage and broth labels to ensure no hidden gluten.
Storage/Reheating
Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened during storage.
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FAQs
Can I make this soup ahead of time?
Yes, Zuppa Toscana tastes even better the next day as the flavors meld. Simply store it in the refrigerator and reheat before serving.
Can I use spinach instead of kale?
Absolutely! Spinach is a great substitute if you prefer a milder leafy green. Add it toward the end of cooking, as it wilts much faster than kale.
Can I make this soup dairy-free?
Yes, you can replace the heavy cream with coconut milk or another dairy-free alternative for a creamy yet dairy-free option.
What type of potatoes work best for this recipe?
I recommend russet potatoes for their hearty texture, but Yukon Gold potatoes also work well and add a buttery flavor.
How do I thicken the soup if needed?
If you prefer a thicker soup, mash some of the cooked potatoes directly in the pot or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).
Conclusion
This homemade Zuppa Toscana is a hearty and comforting dish that’s simple to prepare and packed with flavor. Whether you’re making it for a cozy family dinner or meal prepping for the week, it’s sure to warm you up and leave you satisfied. Pair it with crusty bread and enjoy a bowl of this creamy Italian classic.
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Homemade Zuppa Toscana Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Homemade Zuppa Toscana Soup is a creamy and flavorful Italian soup featuring tender potatoes, savory sausage, and fresh kale in a rich broth. Perfect for cozy nights, this easy-to-make dish delivers restaurant-quality comfort food at home. Serve it with crusty bread for an irresistible meal your family will love.
Ingredients
1 lb Italian sausage (mild or spicy)
4 cups russet potatoes, peeled and sliced thinly
1 medium onion, chopped
4 cups chicken broth
2 cups water
1 cup heavy cream
2 cups kale, chopped and stems removed
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
2 tbsp olive oil
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Remove and set aside.
- Sauté Aromatics: In the same pot, add the onion and garlic. Sauté for 3-4 minutes until softened.
- Cook the Potatoes: Add chicken broth, water, and potatoes to the pot. Bring to a boil, reduce heat, and simmer for 15 minutes until potatoes are tender.
- Combine and Simmer: Return the sausage to the pot, then add heavy cream and kale. Simmer for 5-7 minutes until the kale wilts.
- Season and Serve: Add crushed red pepper flakes (if using), salt, and pepper to taste. Serve hot with crusty bread.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Dietary Options: Swap heavy cream with coconut milk for a dairy-free version, or use plant-based sausage for a vegetarian option.
Additions: Include extra veggies like carrots or celery for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 380 kcal
