Description
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.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 390
- Sugar: 3g
- Sodium: 840mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg
