I simmer Italian sausage and diced potatoes in a savory broth, then finish with kale (or spinach) and cream to create a comforting, hearty Tuscan-style soup that warms me from the inside out.
Why I’ll Love This Recipe
I adore how this soup delivers big flavor with minimal fuss—it’s got savory sausage, tender potatoes, and leafy greens all in one bowl. With a silky, creamy broth and crispy ingridiants, it feels like a cozy Italian dinner that’s easy enough for a weeknight but rich enough to impress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 lb Italian sausage (mild or spicy)
- 1 small yellow or white onion, chopped
- 3 cloves garlic, minced
- 4–5 medium potatoes (Yukon Gold or russet), peeled and diced
- 4–6 cups chicken broth
- 2–3 cups kale or spinach, chopped
- 1 cup heavy cream or half‑and‑half
- Salt & black pepper
- Optional: red pepper flakes, Parmesan cheese
directions
- I cook the sausage in a large pot over medium heat until browned and broken into small pieces, about 6–8 minutes. I transfer it to a bowl, leaving the rendered fat behind
- I add the onion and garlic to the same pot and sauté until softened, around 4 minutes .
- I add potatoes and broth, simmering until the potatoes are tender—about 15–20 minutes
- I stir in the greens (kale or spinach) and let them wilt for a few minutes
- I return sausage to the pot, then stir in cream and simmer gently—avoiding boiling—to keep the broth smooth and creamy
- I season to taste with salt, pepper, and optional red pepper flakes. I serve it garnished with and freshly grated Parmesan .
Servings and timing
- Serves: 6–8 bowls
- Prep time: ~15 minutes
- Cook time: ~35–45 minutes
- Total time: ~50–60 minutes
Variations
- Greener version: Swap kale for spinach or Swiss chard.
- Lighter broth: Use half‑and‑half or milk instead of full cream to reduce richness
- Bean boost: Add white beans (cannellini or Great Northern) alongside sausage for extra texture and protein
- Vegetarian twist: Skip sausage —sauté onions, garlic, diced carrots and celery instead, then use vegetable broth, greens, cream, and beans .
- Spicy kick: Stir in red pepper flakes or use spicy sausage for more heat .
storage/reheating
I cool leftovers before storing them in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stove or microwave, adding a splash of cream or broth if it thickened. While it’s freezable, the cream may separate—so I prefer freezing before adding dairy, then stir in cream when reheating.
FAQs
Can I make this gluten-free?
Yes—as long as the sausage and broth are gluten-free, all other ingredients are naturally gluten-free.
Can I prep this ahead?
Absolutely. I cook everything up to the greens stage, refrigerate, then reheat and finish with cream and kale when ready to serve.
How do I keep the cream from curdling?
To avoid curdling, I use room-temperature cream, add it off-heat, then gently reheat—avoiding heavy boiling .
Conclusion
I absolutely love Zuppa Toscana for its rich, creamy broth and satisfying mix of sausage, potatoes, and greens. It’s one-pot comfort food that’s both rustic and luxurious. Whether I’m craving a cozy family meal or seeking a restaurant-style experience at home, this Tuscan-inspired soup always hits the spot.
Print
- Total Time: 35 minutes
- Yield: 6 servings
Description
A comforting Italian-inspired soup of spicy sausage, tender potatoes, earthy kale, and a creamy broth—hearty and perfect for chilly evenings
Ingredients
1 lb spicy Italian sausage (casings removed)
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
3 cups potatoes, thinly sliced (Russet or Yukon Gold)
1 cup heavy cream or half-and-half
2 cups kale, chopped
½ tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 Tbsp cooked pieces or crumbles (optional garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook, breaking it apart, until browned and cooked through, about 5–7 minutes.
Add diced onion and sauté until softened, about 3–4 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
Pour in chicken broth and bring to a simmer. Add sliced potatoes and oregano; simmer until potatoes are tender, about 10–12 minutes.
Reduce heat to low. Stir in the heavy cream and kale; cook for another 3–5 minutes until the kale is wilted and the soup is heated through.
Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
Serve hot, garnished with extra kale leaves if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
