Hey y'all! If you're on the hunt for a soul-warming soup that's creamy, hearty, and packed with bold flavors, this Zuppa Toscana Soup with Sausage and Kale is about to become your new favorite. Bursting with savory Italian sausage, tender potatoes, and vibrant kale, it's perfect for cozy weeknights, family gatherings, or anytime you need a big bowl of comfort. Let's get cooking!
Why You'll Love This Zuppa Toscana Soup with Sausage and Kale
- Rich, creamy broth with layers of flavor from sausage and garlic.
- Loaded with nutritious kale and melt-in-your-mouth potatoes for a satisfying meal.
- Easy, one-pot recipe—minimal cleanup required!
- Ready in under an hour, making it perfect for busy weeknights.
- Family-friendly and easily customizable for different dietary needs.
Ingredients for Zuppa Toscana Soup with Sausage and Kale
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, sliced into ¼-inch rounds (about 3 medium potatoes)
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 cups kale, stems removed and leaves chopped
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (if needed)
- Optional: ½ cup cooked, chopped bacon for garnish
- Optional: Grated Parmesan cheese for serving
How to Make Zuppa Toscana Soup with Sausage and Kale
Step 1: Brown the Sausage
Heat a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and break it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. If needed, add a tablespoon of olive oil. Transfer the sausage to a plate, leaving about 1 tablespoon of fat in the pot.
Step 2: Sauté Onions and Garlic
Add the diced onion to the pot and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 3: Simmer the Soup
Add the sliced potatoes and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to simmer. Cook uncovered for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Add Kale and Cream
Return the cooked sausage to the pot. Stir in the chopped kale and let it wilt, about 2 minutes. Pour in the heavy cream and add the crushed red pepper flakes, if using. Simmer for another 3-4 minutes, stirring occasionally. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
Ladle the Zuppa Toscana Soup with Sausage and Kale into bowls. Top with chopped bacon and grated Parmesan cheese, if desired. Serve piping hot with crusty bread!
Notes for the Best Zuppa Toscana Soup with Sausage and Kale
- For an even richer soup, substitute half of the heavy cream with half-and-half or whole milk. Learn more about dairy substitutes here.
- Cut potatoes into even rounds for uniform cooking and a creamy texture.
- If you prefer less spice, use mild Italian sausage and skip the red pepper flakes. See more on cooking sausage.
Variations on Zuppa Toscana Soup with Sausage and Kale
- Vegetarian: Substitute sausage with plant-based Italian sausage and use vegetable broth.
- Low-Carb: Use cauliflower florets instead of potatoes for a keto-friendly option.
- Turkey Sausage: Swap Italian pork sausage for lean turkey sausage for a lighter version.
Required Equipment
- Large Dutch oven or soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Ladle
Storage Instructions for Zuppa Toscana Soup with Sausage and Kale
Let the soup cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. This soup can also be frozen for up to 2 months—thaw overnight in the fridge before reheating. Note: The cream may separate slightly after freezing, but a good stir will bring it back together.
Suggested Pairings & Serving Recommendations
- Serve with warm, crusty Italian bread or a side of garlic bread.
- Pair with a crisp green salad dressed with balsamic vinaigrette for a balanced meal.
- Enjoy with a glass of Pinot Grigio or Chianti for a classic Italian touch.
Pro Tips for Perfect Zuppa Toscana Soup with Sausage and Kale
- Brown the sausage well to build depth of flavor in the broth (learn more about browning meat).
- Add the kale just before serving to keep it bright and vibrant.
- Use low-sodium chicken broth to control the saltiness of your final dish.
Frequently Asked Questions about Zuppa Toscana Soup with Sausage and Kale
- Can I make this soup ahead of time?
- Absolutely! Zuppa Toscana Soup with Sausage and Kale tastes even better the next day after the flavors meld together.
- Can I use spinach instead of kale?
- Yes, baby spinach is a great substitute—just add it at the end and cook until wilted.
- How do I make it dairy-free?
- Swap heavy cream for coconut milk or a dairy-free cream alternative for a deliciously creamy result without dairy.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, sliced into ¼-inch rounds
- 6 cups chicken broth
- 2 cups kale, chopped and stems removed
- 1 cup heavy cream
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
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1Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if necessary.
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2Add diced onion to the pot and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
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3Add sliced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
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4Stir in chopped kale and simmer for 5 minutes until wilted.
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5Reduce heat to low and pour in the heavy cream. Add crushed red pepper flakes, salt, and black pepper to taste. Stir well and heat through without boiling.
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6Serve hot, garnished with extra red pepper flakes or grated Parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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