This hearty soup combines creamy comfort with bold flavors: savory Italian-style sausage, tender potatoes, leafy greens, and a rich broth that warms you from the inside out. It’s perfect for chilly nights or when you want a satisfying one-pot meal that doesn’t feel like a chore.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (≈ 450 g) mild or hot Italian-style sausage, casings removed or crumbled
1 small onion (about 150 g), diced
2 cloves garlic, minced
4 cups (≈ 950 ml) chicken broth
2 lb (≈ 900 g) potatoes (russet or Yukon gold), peeled and diced into 1-inch cubes
In a large heavy pot or Dutch-oven over medium heat, add the sausage and cook, breaking it into crumbles, until browned and fully cooked (about 8-10 minutes). Drain off excess fat if there’s too much.
Add the diced onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil. Add the diced potatoes, reduce heat to a simmer, cover, and cook until the potatoes are fork-tender (about 15-20 minutes).
Stir in the cooked sausage, chopped kale, and heavy cream. Simmer gently for another 5-8 minutes until the kale is wilted and everything is heated through.
Season with salt and pepper to taste. If desired, sprinkle with bacon pieces, grated Parmesan, and/or red pepper flakes before serving.
Servings and timing
Makes about 6 servings.
Preparation time: ~10 minutes
Cooking time: ~30 minutes
Total time: ~40 minutes
Variations
Swap the kale for baby spinach if you prefer a milder green.
Use half-and-half instead of heavy cream for a lighter version.
Replace the sausage with chicken sausage or plant-based sausage for a different protein option.
Add a pinch of crushed red pepper or use hot Italian sausage if you’d like more heat.
Substitute some or all of the potatoes with cauliflower florets for a lower-carb alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low-medium heat until heated through, stirring occasionally. If the soup thickens too much when cooled, you can stir in a splash of chicken broth or water when reheating.
You may also freeze the soup (without any optional garnishes) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
FAQs
What type of sausage should I use?
You can use mild or hot Italian-style sausage based on your heat preference. Remove the casing if needed and crumble the sausage as it cooks.
Can I make this recipe gluten-free?
Yes—this recipe is naturally gluten-free if you ensure your sausage and chicken broth are labeled gluten-free. Avoid adding any thickening agents that contain gluten.
Can I use a different green instead of kale?
Absolutely—baby spinach works well if you prefer a more tender green. Add it toward the end of cooking so it just wilts.
Can I use half-and-half rather than heavy cream?
Yes—substituting half-and-half will lighten the richness but still give you a creamy texture. Just be gentle when heating so it doesn’t curdle.
How can I make it spicier?
Use hot Italian sausage or add a pinch of crushed red pepper flakes when you stir in the cream.
What kind of potatoes work best?
Russet or Yukon gold potatoes are ideal. Cut them into uniform 1-inch cubes so they cook evenly and become tender without falling apart.
Can I make this ahead of time?
Yes—this soup develops even more flavor if made ahead. Store in the fridge for up to 2 days before reheating and serving. If freezing, wait to add any garnishes until after reheating.
Is this recipe keto or low-carb friendly?
You can make it lower-carb by replacing the potatoes with cauliflower florets or additional greens. The rest of the ingredients are compatible with a lower-carb diet.
What should I serve with this soup?
Crusty bread, garlic bread, or a simple side salad pair nicely. The soup itself is quite filling and works well as a complete meal.
My soup became too thick after sitting—what should I do?
When reheating, stir in a little chicken broth or water until you reach your desired consistency. Reheat gently to avoid curdling the cream.
Conclusion
Warm up your kitchen and your soul with this creamy, comforting version of Zuppa Toscana. With its satisfying mix of sausage, potatoes, greens, and rich broth, it’s a crowd-pleaser that comes together fairly quickly and stores beautifully for later. Whether you’re serving it for a family dinner or keeping some for lunch later in the week, it’s sure to become a favorite in your rotation.
Zuppa Toscana is a rich and hearty Italian-inspired soup made with sausage, potatoes, kale, and a creamy broth. It’s a comforting one-pot meal perfect for chilly nights or family dinners.
Ingredients
1 lb (≈ 450 g) mild or hot Italian-style sausage, casings removed or crumbled
1 small onion (≈150 g), diced
2 cloves garlic, minced
4 cups (≈ 950 ml) chicken broth
2 lb (≈ 900 g) potatoes (russet or Yukon gold), peeled and diced into 1-inch cubes
In a large pot or Dutch oven, cook the sausage over medium heat, breaking it into crumbles, until browned and fully cooked (about 8–10 minutes). Drain excess fat if necessary.
Add diced onion and sauté for 4–5 minutes until translucent. Add garlic and cook for 1 more minute.
Pour in the chicken broth and bring to a boil. Add the diced potatoes, reduce heat, cover, and simmer until fork-tender (about 15–20 minutes).
Stir in the cooked sausage (if removed), chopped kale, and heavy cream. Simmer gently for 5–8 minutes until the kale is wilted and everything is heated through.
Season with salt and pepper to taste. Serve hot with optional garnishes like bacon, Parmesan, or red pepper flakes.
Notes
Spinach can be used in place of kale for a milder flavor.
Half-and-half can replace heavy cream for a lighter version.
To lower carbs, swap potatoes for cauliflower.
Hot sausage or red pepper flakes will add a spicy kick.
Leftovers thicken—add broth when reheating for desired consistency.
