This Zuppa Toscana recipe is cozy, creamy, and packed with flavor. It’s one of those soups that feels like a warm hug in a bowl. I love making this on a cold night when everyone’s hungry and wants something hearty but still simple. The combo of sausage, potatoes, and kale with a creamy broth just hits the spot every time.
Why I Love This Recipe
There’s a reason this soup is always on repeat in my kitchen:
- The broth is rich and creamy but still feels light
- Uses just one pot (fewer dishes!)
- Comes together fast
- Perfect for meal prep
- Tastes even better the next day
My first time trying Zuppa Toscana was at Olive Garden years ago, and it instantly became my comfort food. I’ve tested and tweaked this version to be even better—thicker, heartier, and with just enough kick.
Servings and Cook Time
Servings: 6
Cook Time: 40 minutes
Macros (per serving – approx.)
- Calories: 420
- Protein: 17g
- Fat: 30g
- Carbs: 22g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The fat from the sausage cooks down and blends into the broth, giving it richness without needing heavy cream. The starch from the potatoes slightly thickens the soup naturally. Adding kale at the end keeps it vibrant and not mushy.
Common Mistakes
- Using low-fat sausage: It doesn’t add enough flavor
- Overcooking the potatoes: They can turn mushy fast
- Adding kale too early: It wilts too much and loses color
- Boiling after adding cream: Can make the soup separate
What You’ll Need
- 1 lb Italian sausage (mild or spicy)
- 5 cups chicken broth
- 1 cup heavy cream
- 4 cups Russet potatoes, thinly sliced (about 3 medium potatoes)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- 2 cups kale, chopped with stems removed
- 1 tbsp olive oil
Pro Tips
- Cut the potatoes thin and evenly so they cook at the same rate
- Brown the sausage really well—it builds flavor
- Stir the cream in slowly at the end so it blends perfectly
- Add the kale last to keep it bright and fresh
- Want more kick? Use hot Italian sausage and extra chili flakes
Tools Required
- Large Dutch oven or soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Ladle
Substitutions and Variations
- Sausage: Use turkey sausage or plant-based sausage
- Potatoes: Sub with Yukon Gold or cauliflower for low-carb
- Cream: Swap with half & half or coconut milk for dairy-free
- Kale: Use spinach if you prefer a softer green
Make Ahead Tips
- Brown the sausage and store in the fridge 2 days ahead
- Dice onion and garlic in advance and store airtight
- Entire soup can be made ahead and reheats beautifully
Instructions
Step 1: Brown the Sausage
Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add 1 lb Italian sausage and break it up with a wooden spoon. Cook for 6–8 minutes until browned and fully cooked.
Step 2: Add Onion and Garlic
To the pot with sausage, add 1 diced yellow onion and 3 minced garlic cloves. Stir and cook for 3–4 minutes until the onion is soft and fragrant.
Step 3: Pour in Broth and Potatoes
Pour in 5 cups chicken broth and add 4 cups of thinly sliced Russet potatoes. Stir and bring to a simmer. Cover and cook for 12–15 minutes, or until potatoes are fork-tender.
Step 4: Add Seasoning
Add 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes. Stir well to combine and let simmer for 2 more minutes.
Step 5: Stir in Cream
Reduce heat to low and slowly pour in 1 cup heavy cream. Stir gently to mix. Don’t let it boil.
Step 6: Add Kale
Add 2 cups chopped kale and stir. Let cook for 2–3 minutes until wilted and tender.
Step 7: Serve and Enjoy
Ladle the soup into bowls and serve hot. Optionally top with extra red pepper flakes or a sprinkle of Parmesan.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat—don’t boil. You can freeze it, but the cream might separate a bit. Stir well after thawing and reheating.
Conclusion
Zuppa Toscana is one of those recipes you’ll make once and then crave again and again. It’s simple, rich, and super satisfying. I hope you give it a try, and when you do, come back and leave a comment with how it went or ask any questions you’ve got!
