Zuppa Toscana Soup

Why You’ll Love Zuppa Toscana Soup Recipe

This Zuppa Toscana Soup is the perfect blend of comforting flavors and satisfying textures. The creamy broth is infused with garlic and spices, while crumbled sausage adds depth and protein. Potatoes bring a soft, starchy element, and kale adds a fresh, slightly bitter contrast that balances the richness beautifully. Whether you’re cooking for a weeknight meal or a cozy weekend dinner, this recipe will warm you from the inside out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy)

• Yellow onion

• Garlic cloves

• Russet potatoes

• Chicken broth

• Heavy cream

• Fresh kale

• Salt

• Black pepper

• Crushed red pepper flakes (optional)

• Olive oil

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon.

2. Add chopped onions and sauté until translucent. Stir in minced garlic and cook for another minute until fragrant.

3. Add thinly sliced potatoes to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat and let simmer until the potatoes are fork-tender, about 15–20 minutes.

4. Lower the heat and stir in the heavy cream. Add chopped kale and simmer for another 5–10 minutes, or until the kale is tender.

5. Season with salt, black pepper, and red pepper flakes to taste.

6. Serve hot with crusty bread or a sprinkle of grated Parmesan if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Use turkey or chicken sausage for a leaner version.

• Add bacon for an extra layer of smoky flavor.

• Substitute spinach for kale if you prefer a milder green.

• For a dairy-free version, use coconut milk or a non-dairy cream alternative.

• Add white beans for additional protein and texture.

Storage/Reheating

Let the soup cool completely before storing. Refrigerate in an airtight container for up to 4 days.
To reheat, warm on the stovetop over medium heat until heated through, stirring occasionally. You can also microwave individual portions for 1–2 minutes.
If freezing, leave out the cream and kale. Add them fresh when reheating for best texture and flavor. Freeze for up to 3 months.

FAQs

How do I make Zuppa Toscana less spicy?

Use mild Italian sausage and omit the red pepper flakes.

Can I make this soup ahead of time?

Yes, it’s great for meal prep. The flavors even improve after sitting overnight in the fridge.

Is Zuppa Toscana gluten-free?

Yes, as long as your sausage and broth are gluten-free, this soup is naturally gluten-free.

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes also work well, though they may have a slightly different texture.

What can I substitute for kale?

Spinach, Swiss chard, or collard greens are great alternatives.

Can I make this in a slow cooker?

Yes, brown the sausage and sauté the onions first, then add everything (except cream and kale) to the slow cooker. Cook on low for 6–7 hours, stir in the cream and kale 30 minutes before serving.

Is it okay to freeze Zuppa Toscana?

Yes, but for best results, freeze without the cream and kale, then add them fresh when reheating.

Can I use milk instead of heavy cream?

You can, but the soup will be less rich and creamy. Whole milk or half-and-half are better alternatives than low-fat milk.

How can I thicken the soup?

Mash some of the cooked potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a thicker consistency.

What should I serve with Zuppa Toscana?

Crusty bread, garlic toast, or a light green salad pairs well with this soup.

Conclusion

Zuppa Toscana Soup is a simple yet satisfying meal that brings together bold flavors and nourishing ingredients. Whether you’re cooking for family or guests, this creamy, savory soup is sure to become a staple in your kitchen. With easy variations and make-ahead options, it’s a versatile recipe you’ll want to revisit again and again.