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Zuppa Toscana

Zuppa Toscana is a creamy Italian sausage soup with tender potatoes and wilted kale simmered until flavorful. Brown the sausage, sauté onion and garlic, then simmer in chicken broth and finish with heavy cream for a rich, cozy texture.
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Prep Time 40 minutes
Cook Time 24 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use spicy if you want extra heat.
Potatoes
  • 4 cup diced potatoes Dice to similar size for even simmering.
Onion and garlic
  • 1 small onion, diced Dice small so it softens quickly.
  • 3 clove garlic, minced Minced for faster flavor release.
Broth
  • 4 cup chicken broth Low-sodium is fine; adjust salt to taste at the end.
Cream
  • 1 cup heavy cream Stir in after simmering so it stays smooth.
Kale
  • 2 cup chopped kale Add near the end to keep it vibrant.
Seasoning
  • 0.25 Salt and pepper, to taste Season gradually and adjust before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a Dutch oven over medium-high heat and brown the Italian sausage, breaking it into crumbles, until cooked through. Set the sausage aside while you cook the aromatics.
Sauté aromatics
  1. In the same Dutch oven, add the diced onion and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
Simmer the soup base
  1. Add the diced potatoes and chicken broth, then bring to a simmer. Cook at a steady simmer for 15–18 minutes, until the potatoes are tender.
Finish with cream
  1. Return the browned sausage to the pot and stir to combine. Reduce to a gentle simmer and pour in the heavy cream, stirring until smooth.
Wilt kale
  1. Add the chopped kale to the soup and cook for 3–4 minutes, until wilted. Keep the heat at a gentle simmer to avoid scorching.
Season and serve
  1. Season the soup with salt and pepper to taste right before serving. Ladle into bowls while hot.

Notes

Pro tip: Use spicy Italian sausage if you want more heat, and add the kale at the end so it stays deep green and vibrant. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently on the stove. Freezing: yes, but cream soups can thicken after thawing—reheat with a splash of broth and stir until silky again. For a lighter option, swap heavy cream for half-and-half (or a milk/cream blend) and simmer on lower heat to prevent curdling.