Zuppa Toscana Italian Soup (Printable)

Hearty Italian soup with sausage, potatoes, kale, and a rich creamy broth for comforting weeknight meals.

# What You'll Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 5 oz fresh kale, stems removed and chopped

→ Dairy

06 - 1 cup heavy whipping cream
07 - 1 oz grated Parmesan cheese, for serving (optional)

→ Liquids and Oils

08 - 5 cups low-sodium chicken broth
09 - 1 tablespoon extra-virgin olive oil

→ Seasonings

10 - 1 teaspoon crushed red pepper flakes (optional)
11 - Kosher salt and freshly ground black pepper, to taste

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it into small crumbles with a wooden spoon. Cook until evenly browned and no longer pink, approximately 5 minutes. Transfer the sausage to a plate using a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - In the same pot with the residual drippings, add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and continue cooking for 1 minute until fragrant, being careful not to let it brown.
03 - Add the sliced potatoes and chicken broth to the pot. Bring to a rolling boil over medium-high heat, then reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, or until the potatoes are fork-tender but not falling apart.
04 - Return the browned sausage to the pot and add the chopped kale. Stir to combine and simmer for an additional 5 minutes, allowing the kale to wilt and the flavors to meld together.
05 - Reduce the heat to low. Slowly stir in the heavy cream and add the crushed red pepper flakes, salt, and black pepper to taste. Heat the soup through gently, making sure not to bring it to a boil, which could cause the cream to separate.
06 - Ladle the hot soup into serving bowls. Garnish each portion with grated Parmesan cheese if desired, and serve immediately alongside crusty bread for dipping.

# Expert Tips:

01 -
  • The creamy broth pairs with the slight heat from sausage in a way that makes you close your eyes after the first spoonful.
  • It comes together in under an hour with ingredients you probably already have hanging around your kitchen.
  • Leftovers taste even better the next day once the flavors have had time to mingle and deepen overnight.
02 -
  • Never let the soup boil after adding the cream or it will curdle and turn grainy instead of smooth.
  • Slice the potatoes as evenly as possible so some pieces do not dissolve while others remain firm and undercooked.
  • Check the label on your sausage carefully if you are cooking for someone with gluten sensitivities, as some brands use fillers that contain gluten.
03 -
  • The soup thickens as it sits, so if you are making it ahead, add a splash of broth when reheating to loosen it back up.
  • Browning the sausage well before removing it creates little caramelized bits on the bottom of the pot that dissolve into the broth and add tremendous depth of flavor.

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