I love Zuppa Toscana because it delivers restaurant-quality comfort with minimal effort. The broth is creamy but not heavy, the potatoes make it hearty, and the kale adds a wonderful freshness. I also appreciate how easy it is to customize — I can make it spicy, mild, dairy-free, or even vegetarian. It’s a one-pot wonder that tastes even better the next day as the flavors deepen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 ounces spicy Italian sausage 8 slices beef ½ large onion, diced 2 to 3 cloves garlic, minced 28 ounces chicken broth (low-sodium) 24 ounces water (3 cups) 5 russet potatoes, medium, thinly sliced 1 teaspoon crushed red pepper flakes (optional) Salt and pepper (optional) 4 cups chopped kale 1 cup heavy whipping cream
Directions
I start by heating a large pot over medium-high heat. I add the sausage and beef, breaking the sausage apart with a spoon as it cooks. Once both meats are browned and cooked through, I add the diced onion and minced garlic, sautéing for 2–3 minutes until the onion becomes translucent and fragrant.
Next, I pour in the chicken broth and water, stirring to combine. I add the thinly sliced potatoes and bring the soup to a simmer. I let it cook for about 20–25 minutes, or until the potatoes are tender and beginning to break down slightly.
Once the potatoes are cooked, I stir in the chopped kale and let it wilt into the soup. Then I lower the heat and pour in the heavy whipping cream, stirring gently to create a rich, creamy broth. I season with crushed red pepper flakes, salt, and pepper to taste, and let the soup simmer for another 5 minutes so all the flavors meld together.
I serve the Zuppa Toscana hot, often with a side of crusty bread for dipping.
Servings and Timing
This recipe makes about 8 servings. It takes 5 minutes to prep and 40 minutes to cook, for a total of 45 minutes.
Variations
Sometimes I make a lighter version by using half-and-half instead of heavy cream. If I want a vegetarian option, I skip the meat and use vegetable broth with extra vegetables like carrots, celery, or white beans. For a spicier kick, I add more crushed red pepper flakes or a dash of hot sauce. When I’m craving something smoky, I use smoked paprika or a bit of liquid smoke for depth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The soup reheats beautifully on the stovetop over low heat — I just add a splash of broth or water if it thickens too much. It also freezes well for up to 3 months; I thaw it overnight in the fridge before reheating.
FAQs
Can I use different greens instead of kale?
Yes, I sometimes use spinach or Swiss chard — they both work wonderfully.
What kind of potatoes are best for this soup?
Russet potatoes give the soup body, but Yukon Golds work well too.
Can I make this soup dairy-free?
Yes, I use coconut cream or another dairy-free substitute instead of heavy cream.
Can I use ground turkey instead of sausage?
Yes, I do that often for a leaner version.
How do I make it thicker?
I mash a few potatoes against the side of the pot or simmer it uncovered for a few extra minutes.
Can I use only one type of meat?
Absolutely, using just sausage or beef still makes a delicious soup.
What can I serve with Zuppa Toscana?
I love pairing it with crusty bread, garlic breadsticks, or a fresh green salad.
Can I make this in a slow cooker?
Yes, I brown the meat first, then cook everything on low for 6–7 hours or high for 3–4 hours, adding the cream at the end.
Can I freeze this soup?
Yes, it freezes very well. I just leave out the cream, then add it when reheating.
How can I reduce the spice level?
I use mild sausage and skip the red pepper flakes for a gentler flavor.
Conclusion
Zuppa Toscana is one of those timeless recipes that I keep coming back to for its simplicity and comfort. The creamy broth, tender potatoes, and hearty meat create a perfect balance of flavors, while the kale adds freshness and texture. Whether I make it for a family dinner or meal prep, this soup always delivers warmth, satisfaction, and a taste of rustic Italian comfort.
Zuppa Toscana is a creamy, hearty Italian-inspired soup made with sausage, potatoes, kale, and a rich broth. It’s full of comforting flavors and comes together easily in one pot, making it perfect for both busy weeknights and relaxed weekend dinners.
Ingredients
16 ounces spicy Italian sausage
8 slices beef (or bacon, chopped)
1/2 large onion, diced
2–3 cloves garlic, minced
28 ounces chicken broth (low-sodium)
24 ounces water (3 cups)
5 medium russet potatoes, thinly sliced
1 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
4 cups chopped kale
1 cup heavy whipping cream
Instructions
Heat a large pot over medium-high heat. Add the sausage and beef, breaking the sausage apart as it cooks until browned and cooked through.
Add the diced onion and minced garlic, sautéing for 2–3 minutes until the onion is translucent and fragrant.
Pour in the chicken broth and water, then add the sliced potatoes. Stir well and bring the soup to a simmer. Cook for 20–25 minutes, or until the potatoes are tender and slightly breaking down.
Stir in the chopped kale and cook for another 2–3 minutes until wilted.
Lower the heat and pour in the heavy whipping cream, stirring gently to create a creamy broth.
Season with crushed red pepper flakes, salt, and pepper to taste. Simmer for another 5 minutes to let the flavors meld together.
Serve hot, optionally with crusty bread for dipping.
Notes
Use half-and-half or coconut milk for a lighter or dairy-free version.
Substitute spinach or Swiss chard for kale if preferred.
For a thicker soup, mash a few potatoes in the pot before serving.
Add more crushed red pepper flakes for extra spice.
Freezes best if cream is added after thawing and reheating.
