Zuppa Toscana is a hearty and flavorful Italian soup that’s become a favorite in many homes. It combines spicy sausage, tender potatoes, fresh kale, and a creamy broth that all come together in a comforting bowl. The mix of textures from the soft potatoes and slightly crunchy kale makes every spoonful satisfying and full of warmth.
I love making Zuppa Toscana when I want something that feels like a big warm hug on a chilly day. One of my favorite tips is to use good-quality Italian sausage and let it brown well so it adds a lot of depth to the soup. The creamy broth comes together quickly with simple ingredients, and it’s always a crowd-pleaser whenever I serve it to family or friends.
Serving this soup with crusty bread or a fresh green salad makes for a perfect meal that’s both filling and comforting. I often find that the leftovers taste even better the next day, with the flavors melding even more. Whenever I make Zuppa Toscana, it brings back cozy memories of shared dinners and happy moments around the table.
Key Ingredients & Substitutions
Italian Sausage: This is the heart of the soup. I prefer using mild sausage for a balanced flavor, but spicy works well if you like a kick. For a lighter option, try turkey sausage or plant-based sausage alternatives.
Potatoes: Russet potatoes are great because they hold their shape but become tender. Yukon gold works too if you want a creamier texture. Just avoid waxy potatoes as they can get mushy.
Kale: Fresh kale adds color and a slight bite. Remove tough stems for easier eating. If kale isn’t your favorite, try spinach or Swiss chard as a mild substitute.
Heavy Cream: Heavy cream adds richness, but you can swap in half-and-half or coconut milk for a lighter or dairy-free option. Just note it changes the soup’s texture slightly.
Bacon: Adds a smoky flavor and crunch. You can skip it or use smoked turkey bacon if preferred. It’s a nice touch but not mandatory.
How Do You Get the Potatoes Perfectly Tender Without Falling Apart?
Potatoes are a key element, but overcooking makes them mushy. Here’s how I handle it:
- Cut potatoes evenly—about 1-inch chunks work well for even cooking.
- Bring the broth and water to a boil before adding potatoes so cooking time is consistent.
- Lower heat to simmer after boiling; this gentle cooking helps keep potatoes intact.
- Check tenderness with a fork at around 15 minutes. Potatoes should be fork-tender but still hold shape.
- If you’re worried, start checking a few minutes earlier to catch the perfect texture.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – perfect for browning sausage and simmering soup evenly.
- Sharp knife – for cutting potatoes, onions, and kale with ease and precision.
- Cutting board – keeps your workspace clean and organized while prepping ingredients.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to add the right amounts of broth, cream, and spices.
Flavor Variations & Add-Ins
- Use spicy Italian sausage for more heat when you want a bolder taste.
- Swap kale for spinach or Swiss chard if you prefer a milder green with softer texture.
- Add a splash of white wine when sautéing onions for a subtle depth of flavor.
- Include diced carrots or celery for extra crunch and natural sweetness.
How to Make Zuppa Toscana?
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casings removed
- 4 large russet potatoes, peeled and cut into bite-sized chunks
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- 6 cups kale, chopped (remove tough stems)
- ½ tsp red pepper flakes (optional, for heat)
- 4–6 slices bacon, cooked and crumbled
- Salt and freshly ground black pepper, to taste
- Olive oil (if needed for browning)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 30 minutes to cook, so you can have a delicious, hearty soup ready in roughly 40 minutes. It’s a perfect dish for a weeknight dinner or a cozy meal when you want something warm and satisfying.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and use a spoon to break it apart. Cook until browned and cooked through, about 7–8 minutes. Remove the sausage from the pot and set aside, leaving the fat behind. If there isn’t much fat, add a little olive oil.
2. Cook Onion and Garlic:
Add the diced onion to the pot and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
3. Simmer Potatoes:
Add the chopped potatoes to the pot. Pour in the chicken broth and water. Bring everything to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Add Sausage and Cream:
Return the browned sausage to the pot. Pour in the heavy cream, stir everything together, and simmer for a few minutes until heated through.
5. Stir in Kale and Bacon:
Add the chopped kale and cook for 3–5 minutes until the kale wilts but still has some texture. Mix in the crumbled bacon. Season with salt and freshly ground black pepper to your taste.
6. Serve:
Ladle the soup into bowls and serve hot. It’s wonderful with crusty bread on the side for dipping.
Can I Use Frozen Kale Instead of Fresh?
Yes, you can use frozen kale—just thaw it well and drain any excess water before adding it to the soup. This helps prevent the broth from becoming too watery.
How Do I Store Leftover Zuppa Toscana?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! Half-and-half or whole milk can work for a lighter soup, but the texture will be less rich and creamy. For dairy-free, try coconut milk, though it will add a subtle coconut flavor.
Is It Okay to Make This Soup Ahead of Time?
Yes! Making it a day ahead allows the flavors to meld beautifully. Just store it in the fridge and gently reheat when ready to serve, adding a splash of broth or cream if it thickens too much.
