Let’s be honest, the Zuppa Toscana you know and crave probably isn’t on any menu in Tuscany. But who cares? It’s a masterpiece of comfort, a hug in a bowl that somehow feels both rustic and indulgent.

It’s that magical combination of spicy sausage, earthy kale, and creamy potato that has won over so many hearts. This version takes that beloved concept and coaxes out every last bit of its potential, creating something truly special for your own kitchen.

What Exactly is Zuppa Toscana?

Literally translating to “Tuscan Soup,” the name is a bit of a misnomer. In Italy, you’d more likely find a simple, brothy vegetable soup, perhaps with beans and crusty bread.

The creamy, sausage-laden version is an Italian-American invention, popularized by a certain chain restaurant. But its soul is rooted in the hearty, use-what-you-have spirit of Tuscan peasant cooking, making the name feel earned in its own way.

Ingredients Needed for the Recipe

• 1 tablespoon olive oil
• 1 pound Italian sausage, hot or mild, casings removed
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 celery stalks, diced
• 1 small fennel bulb, cored and diced (optional, but fantastic)
• 1 teaspoon fennel seeds
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 8 cups chicken stock or broth
• 1-2 Parmesan rinds (highly recommended)
• 1 large bunch Lacinato kale, stems removed, leaves torn
• 1 1/2 pounds russet potatoes, cut into irregular chunks
• 1 cup heavy cream
• Kosher salt and freshly ground black pepper
• Grated Parmigiano-Reggiano, for serving

The Hearty Comfort of a One-Pot Wonder

There’s something deeply satisfying about a meal that comes together in a single pot. It means less cleanup, for one thing, but it also speaks to a simpler, more connected way of cooking.

Every ingredient in this soup gets to know its neighbors, simmering together until their flavors become one cohesive, incredible whole. It’s the kind of dish that makes a house feel like a home.

How to make Zuppa Toscana?

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Browning the Sausage

Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s nicely browned and cooked through. This isn’t just about cooking the meat; it’s about building a foundation of flavor.

Those browned bits at the bottom of the pot? That’s liquid gold. Use a slotted spoon to remove the sausage, leaving behind that glorious rendered fat.

Sautéing the Aromatics

To the pot, add the onion, garlic, celery, and fresh fennel if you’re using it. Throw in the fennel seeds and red pepper flakes, too. Now, just listen to that sizzle.

Cook, stirring often, until the vegetables have softened and the entire kitchen smells absolutely incredible. You’re not just softening veggies; you’re blooming the spices and infusing everything with that signature sausage flavor.

Building the Broth

Slowly pour in the chicken stock, scraping the bottom of the pot to loosen all those tasty browned bits. This is called deglazing, and it’s the secret to a deeply flavorful soup.

Drop in the Parmesan rinds now, if you have them. They’ll simmer away, lending a subtle, savory umami depth that is utterly transformative. Bring this all to a gentle boil.

Adding the Kale and Potatoes

Stir in the torn kale leaves and let them simmer for about 10 minutes. They’ll wilt down and start to become tender, their earthy flavor beginning to meld with the broth.

Now, add those irregular potato chunks. The uneven edges and different sizes are intentional; they’ll cook at different rates, with some pieces melting into the soup to thicken it naturally.

The Final Simmer

Return the cooked sausage to the pot. Let the soup simmer, stirring occasionally, for about 30 minutes. You’ll know it’s ready when the potatoes are tender and the kale is silky.

The broth will have thickened slightly from the potato starch, becoming rich and velvety. Skim off any excess fat that pools on the surface for a cleaner finish.

Finishing with Cream

Remove the pot from the heat. Fish out the Parmesan rinds (you can nibble on the softened cheese, it’s a cook’s treat!). Stir in the heavy cream.

This addition at the end keeps the cream from curdling and gives the soup its final luxurious texture. Taste and season generously with salt and black pepper.

Choosing Your Sausage: A Flavor Guide

The sausage is the undisputed star of this show, so choose wisely. Hot Italian sausage will give you a pronounced, spicy kick that cuts through the richness beautifully.

Mild sausage is a great choice for a broader audience or if you want the other flavors to shine a bit more. For the absolute best result, seek out a good-quality sausage from a local butcher.

Tips

Don’t rush the step of browning the sausage and sautéing the aromatics. This is where the soup’s soul is built. Let the vegetables soften properly and the spices bloom in the fat.

If your soup gets too thick upon standing, don’t worry. Simply thin it out with a little warm chicken broth or water when you reheat it. It will be just as delicious.

For the best texture, use Lacinato (also called dinosaur or Tuscan) kale. It’s more tender and less bitter than its curly cousin, and it holds up beautifully in the soup.

How to Store and Reheat Leftovers

This soup stores wonderfully, making it a fantastic make-ahead meal. Let it cool completely before transferring it to an airtight container; it will keep in the refrigerator for up to 4 days.

Reheating is key. Gently warm it over medium-low heat on the stove, stirring occasionally. Avoid a rolling boil to prevent the cream from separating. You may need to add a splash of broth or water as it will thicken in the fridge.

The Perfect Pairing: What to Serve Alongside

A thick, crusty loaf of garlic bread is the undisputed champion of Zuppa Toscana pairings. It’s perfect for sopping up every last drop of the creamy broth from the bottom of the bowl.

For a lighter option, a simple, crisp salad with a sharp vinaigrette provides a refreshing contrast to the soup’s richness. Think of it as a palate cleanser between those wonderfully hearty spoonfuls.

And of course, a glass of wine never hurts. A medium-bodied red like a Chianti or a crisp white like Pinot Grigio both stand up nicely to the robust flavors in the soup.

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Zuppa Toscana Recipe

Author: Elly Cooking Method: Stovetop Cuisine: Italian Courses: Soup Recipe Keys: E easy soup F fall recipe I Italian soup W winter

Difficulty: easy Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Estimated Cost: $ 8.00 Calories: 480

Best Season: Fall, Winter

Description

This Creamy Zuppa Toscana is a rich, comforting Italian-inspired soup loaded with savory Italian sausage, tender potatoes, and fresh kale, all simmered in a creamy broth. It's a restaurant-quality favorite that's surprisingly easy to make at home and ready in under an hour. Perfect for chilly nights and guaranteed to become a family staple.

Ingredients

Servings

• 1 lb Italian sausage (sweet or hot, casings removed)
• 6 oz thick-cut bacon (chopped)
• 1 medium yellow onion (chopped)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 2 cups water
• 1 lb red potatoes (peeled and sliced 1/4-inch thick)
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional, for heat)
• 1 cup heavy cream
• 5 oz kale (stems removed, leaves chopped (about 5 cups))
• 1 tsp salt (or to taste)
• ½ tsp black pepper (or to taste)

Instructions

1. Cook the Bacon

   In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
   Mark as complete

2. Brown the Sausage

   Add the Italian sausage to the bacon fat in the pot. Break it apart with a spoon and cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage to the plate with the bacon, leaving the drippings in the pot.
   Mark as complete

3. Sauté Aromatics

   Add the chopped onion to the pot and cook in the sausage and bacon drippings for 4-5 minutes, until softened. Stir in the minced garlic and cook for 1 minute more, until fragrant.
   Mark as complete

4. Simmer the Soup

   Pour in the chicken broth and water. Add the sliced potatoes, dried oregano, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
   Mark as complete

5. Finish the Soup

   Stir in the heavy cream, chopped kale, cooked sausage, and reserved bacon. Simmer for an additional 5-10 minutes, or until the kale is wilted and tender.
   Mark as complete

6. Season and Serve

   Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls and serve immediately.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 36gg56%

Saturated Fat 16gg80%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 1100mgmg46%

Potassium 950mgmg28%

Total Carbohydrate 22gg8%

Dietary Fiber 3gg12%

Sugars 4gg

Protein 18gg36%

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Calcium 100mg mg

Iron 3.0mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: This soup tastes even better the next day! Store it in the refrigerator for up to 4 days. Reheat gently on the stove, stirring frequently. The soup will thicken upon standing; stir in a little broth or water to reach your desired consistency.
• Freezing: Freeze the soup (without the cream) for up to 3 months. Thaw in the refrigerator and reheat gently on the stove, then stir in the heavy cream.
• Variations: Use ground turkey or chicken sausage for a lighter version. Swap kale for spinach or Swiss chard. For a thicker broth, mash some of the potatoes against the side of the pot before adding the cream.
• Spice level: Adjust the red pepper flakes to your preference. Start with ¼ tsp for mild heat.
• Serving suggestion: Serve with crusty bread or garlic bread for dipping. A sprinkle of freshly grated Parmesan cheese adds a lovely salty note.

Keywords: zuppa toscana, creamy soup, Italian sausage soup, potato soup, kale soup, homemade soup, easy dinner, comfort food