Zuppa Toscana

Why You’ll Love This Recipe

Zuppa Toscana is the perfect balance of rich, savory flavors and creamy texture. It combines Italian sausage, russet potatoes, and fresh kale in a delicious broth, creating a filling meal that’s both comforting and nutritious. The hint of heat from the sausage paired with the creaminess of the soup makes each spoonful irresistible. Plus, it's incredibly easy to make and perfect for meal prep, making it a great go-to recipe for any occasion. Whether you're serving it to family, friends, or just enjoying a cozy night in, Zuppa Toscana will quickly become a favorite.

Ingredients

• 1 lb Italian sausage (mild or spicy, depending on preference)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 large russet potatoes, thinly sliced

• 6 cups chicken broth

• 1 bunch kale, chopped (remove stems)

• 1 cup heavy cream

• ½ teaspoon red pepper flakes (optional, for extra heat)

• Salt and pepper, to taste

• Olive oil (for sautéing)

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

Directions

1. In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove the sausage from the pot and set aside.

2. In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.

3. Add the sliced potatoes to the pot and cook for another 5 minutes, stirring occasionally.

4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender.

5. Return the cooked sausage to the pot and stir in the chopped kale. Let the soup simmer for an additional 5 minutes, until the kale has softened.

6. Reduce the heat to low and stir in the heavy cream. Season with salt, pepper, and red pepper flakes (if using). Simmer for another 5 minutes, allowing the flavors to meld together.

7. Serve hot, and enjoy!

Servings and Timing

• Servings: 6-8

• Total Time: 45 minutes

  • Prep Time: 10 minutes

  • Cook Time: 35 minutes

Variations

• Vegetarian Version: Replace the Italian sausage with plant-based sausage or omit it entirely. You can add extra vegetables like carrots or bell peppers for additional flavor.

• Spicy Kick: For an added heat, use hot Italian sausage or increase the red pepper flakes to your liking.

• Low-Carb: Swap out the potatoes with cauliflower florets for a lower-carb version of the soup.

• Dairy-Free: Use coconut milk or almond milk in place of the heavy cream for a dairy-free option.

Storage/Reheating

• Storage: Allow the soup to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Zuppa Toscana can be frozen for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container.

• Reheating: Reheat the soup in a pot over medium heat until warm. If the soup has thickened, add a bit of broth or water to reach your desired consistency. You can also reheat individual servings in the microwave.

FAQs

1. Can I use a different type of sausage for this recipe?

Yes, you can use any type of sausage you prefer, such as chicken sausage or turkey sausage. For a spicier soup, opt for a spicy sausage.

2. Can I make this soup ahead of time?

Yes, Zuppa Toscana can be made ahead of time and stored in the fridge for 3-4 days. The flavors will develop even more as it sits!

3. Can I make this soup in a slow cooker?

Yes, to make this soup in a slow cooker, brown the sausage and sauté the onions and garlic beforehand. Then, add all the ingredients (except the cream) to the slow cooker and cook on low for 6-8 hours. Stir in the cream at the end and heat through.

4. What can I use instead of kale?

You can substitute the kale with spinach or Swiss chard. Both will work well in this recipe, though spinach will cook down much quicker than kale.

5. Can I make Zuppa Toscana without heavy cream?

Yes, you can replace the heavy cream with half-and-half or milk for a lighter version of the soup. For a dairy-free version, use coconut milk or almond milk.

6. Is this soup spicy?

Zuppa Toscana has a mild heat from the sausage and optional red pepper flakes, but it is not overwhelmingly spicy. You can adjust the level of heat to your liking.

7. Can I freeze Zuppa Toscana?

Yes, you can freeze this soup. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

8. How can I thicken Zuppa Toscana?

If you want a thicker soup, you can mash a portion of the potatoes in the soup or add a cornstarch slurry (cornstarch mixed with water) to thicken it.

9. Can I use another type of potato?

Russet potatoes work best in this recipe, but you can substitute them with Yukon Gold or red potatoes if you prefer. The texture might vary slightly.

10. Can I add other vegetables to the soup?

Yes, you can add additional vegetables like carrots, celery, or bell peppers to enhance the flavor and texture of the soup.

Conclusion

Zuppa Toscana is a cozy and flavorful soup that's perfect for any occasion. With its rich broth, tender potatoes, savory sausage, and fresh greens, it’s a meal that will leave you feeling satisfied and warm. Whether you're serving it for a weeknight dinner or making it for a family gathering, this soup is sure to impress. Plus, with its versatility and ease of preparation, it’s a recipe you’ll return to time and time again. Enjoy!

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Zuppa Toscana is a hearty, comforting Italian soup with a rich and creamy broth, spicy sausage, tender potatoes, and fresh greens. It’s the ultimate dish for cold weather or whenever you need something satisfying and flavorful.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Calorie

Ingredients

1 lb Italian sausage (mild or spicy, depending on preference)

1 medium onion, diced

3 cloves garlic, minced

4 large russet potatoes, thinly sliced

6 cups chicken broth

1 bunch kale, chopped (remove stems)

1 cup heavy cream

½ teaspoon red pepper flakes (optional, for extra heat)

Salt and pepper, to taste

Olive oil (for sautéing)

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Instructions

1. In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
3. Add the sliced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender.
5. Return the cooked sausage to the pot and stir in the chopped kale. Let the soup simmer for an additional 5 minutes, until the kale has softened.
6. Reduce the heat to low and stir in the heavy cream. Season with salt, pepper, and red pepper flakes (if using). Simmer for another 5 minutes, allowing the flavors to meld together.
7. Serve hot, and enjoy!

Notes

• For a vegetarian version, replace the Italian sausage with plant-based sausage or omit it entirely.
• If you prefer more heat, increase the red pepper flakes or use hot Italian sausage.
• For a lower-carb option, swap the potatoes with cauliflower florets.
• Dairy-free options include using coconut milk or almond milk in place of heavy cream.
• Store leftovers in the refrigerator for 3-4 days, or freeze for up to 3 months.
• If the soup thickens too much, add more broth or water when reheating.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 40mg