Name: Zuppa Toscana – Creamy Sausage & Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage (mild or spicy); 1 small onion, diced; 3 cloves garlic, minced; 4 cups russet potatoes, thinly sliced (about 3–4 medium potatoes); 4 cups chicken broth; 2 cups water; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon crushed red pepper flakes (optional); 3 cups kale, chopped and stems removed; 1 cup heavy cream (or canned coconut milk for dairy-free option); ½ cup cooked bacon, crumbled (optional topping)

A warm, cozy bowl of Zuppa Toscana is exactly what I crave on a chilly evening. This homemade version of the classic Olive Garden favorite is creamy, savory, and loaded with flavor. With hearty Italian sausage, tender potatoes, fresh kale, and a touch of cream, it’s everything I want in a comforting soup. Best of all, it comes together in just 40 minutes with minimal cleanup, thanks to its one-pot approach.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 pound Italian sausage (mild or spicy)

3 cloves garlic, minced

1 small onion, diced

4 cups russet potatoes, thinly sliced (about 3–4 medium potatoes)

4 cups chicken broth

2 cups water

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon crushed red pepper flakes (optional)

3 cups kale, chopped and stems removed

1 cup heavy cream (or canned coconut milk for dairy-free option)

½ cup cooked bacon, crumbled (optional topping)

Directions

I start by heating the olive oil in a large pot or Dutch oven over medium heat. I cook the Italian sausage until browned, breaking it into crumbles with a spoon, which takes about 6–8 minutes. Then, I remove the sausage and set it aside, leaving the flavorful drippings in the pot.

Next, I sauté the diced onion in the same pot for 3–4 minutes until soft. I add the garlic and cook for one more minute until fragrant.

Then I add the sliced potatoes, chicken broth, water, salt, black pepper, and crushed red pepper flakes. I bring the mixture to a boil.

Once boiling, I reduce the heat and let the soup simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

I stir in the cooked sausage and chopped kale, cooking everything for another 5–7 minutes until the kale is wilted and tender.

Finally, I lower the heat and stir in the heavy cream (or coconut milk). I let it warm through for 2–3 minutes without boiling.

I serve the soup hot, topped with crumbled bacon if I’m feeling indulgent.

Servings and timing

This recipe serves 6 people and is ready in just 40 minutes:

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Calories per serving: approximately 390 kcal

Variations

I sometimes swap the heavy cream for canned coconut milk to make it dairy-free. It still tastes rich and creamy.

For a spicier version, I use hot Italian sausage and don’t skip the red pepper flakes.

If I want to make it lighter, I use half-and-half instead of heavy cream.

I can add more vegetables like spinach, zucchini, or mushrooms for extra texture and nutrients.

For a low-carb version, I replace the potatoes with cauliflower florets.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight.
To reheat, I warm the soup on the stovetop over medium heat until heated through. If I’m using a microwave, I heat it in short intervals, stirring occasionally. I avoid boiling it to keep the cream from separating.

FAQs

How can I make Zuppa Toscana dairy-free?

I substitute the heavy cream with canned coconut milk. It gives a similar creamy texture and works great with the flavors in the soup.

Can I freeze Zuppa Toscana?

I don’t recommend freezing it with the cream already added, as it can separate. If I plan to freeze, I do so before adding the cream, then stir it in fresh when I reheat.

What type of potatoes are best?

I prefer russet potatoes because they break down slightly and help thicken the soup. Yukon golds also work well if I want them to hold their shape more.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, but I always double-check that the sausage and broth I use don’t have hidden gluten ingredients.

Can I use pre-cooked sausage?

I can, but I prefer raw Italian sausage for the best flavor. If I use pre-cooked, I brown it lightly before adding to the soup for added depth.

Conclusion

This Zuppa Toscana is everything I want in a cozy, satisfying soup—rich, hearty, and full of bold Italian flavor. Whether I’m meal prepping for the week or whipping it up for a simple family dinner, it always hits the spot. I love how customizable it is and how quickly it comes together in just one pot. It’s a true comfort food classic that I’ll keep making all season long.

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