Zuppa Toscana Soup
Cozy, creamy, and loaded with flavor — this Zuppa Toscana Soup is the ultimate comfort food. Packed with Italian sausage, tender potatoes, and fresh kale in a rich, garlicky broth, it’s the perfect cold-weather dinner that tastes like it simmered all day (but secretly comes together in under 40 minutes). Serve it up with crusty bread, extra Parmesan, and a little lemon for brightness — it’s a crowd-pleaser that even kids devour.
Zuppa Toscana Soup
Creamy, cozy, and loaded with Italian sausage, kale, and tender potatoes—this one-pot classic beats the restaurant version and comes together fast.
Weeknight-winning soup with big flavor and minimal fuss. Brown the sausage, simmer the potatoes, finish with cream and kale—done. Serve with Parmesan and crusty bread.
- Dutch Oven: Even heat + easy cleanup—perfect for one-pot soups and stews.
Make it your own with turkey sausage, spinach instead of kale, or a pinch of red pepper flakes for heat.
Ingredients
- 1 tbsp olive oil
- 1 lb ground Italian sausage (or turkey sausage)
- 2 tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ~3 cups potatoes, chopped
- 1 cup kale, stems removed and torn small
- 32 oz chicken broth
- 1½ cups heavy whipping cream
- Salt & pepper, to taste
- 1 lemon, juiced (to taste)
- Parmesan cheese, for serving
Directions
- Heat a large pot or Dutch oven over medium heat. Add olive oil and the sausage; cook, breaking it up, until browned. Transfer sausage to a plate and set aside.
- Add butter and diced onion to the pot. Sauté until translucent and fragrant, 3–4 minutes. Stir in garlic and cook 1–2 minutes more.
- Pour in chicken broth and add the potatoes. Season with salt and pepper. Bring to a boil, then cover and simmer on low for ~15 minutes, or until potatoes are fork-tender.
- Return the sausage to the pot. Stir in heavy cream and kale; simmer 2–3 minutes until the kale wilts and the soup is creamy.
- Stir in lemon juice (start with half the lemon, add more to taste). Adjust seasoning. Ladle into bowls and finish with grated Parmesan.
Storage & Shelf Life
Refrigerate in an airtight container up to 4 days or freeze up to 2 months. Reheat gently over low heat; add a splash of broth or cream to bring it back to silky.
Swaps: Spinach works in place of kale; use turkey sausage for a lighter version. Add red pepper flakes for heat or crispy bacon bits on top for extra savor.
