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MealDinnerSoupsPorkChickenDairyGlutenPorkChickenUnder 1 HourComfort FoodItalian

Zuppa Toscana

Zuppa Toscana is a rich and creamy Italian soup that blends savory sausage, tender potatoes, and vibrant kale in a flavorful broth. The combination of garlic, onion, and a hint of spice creates a comforting, soul-warming dish perfect for any season. A touch of cream brings a smooth, velvety texture that balances the heartiness of the ingredients. Whether served as a starter or a main course, this soup is sure to satisfy with every spoonful.

Sarah Banh
Tasty Team
96% would make again
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Zuppa Toscana
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Ingredients

for 4 servings

  • 1 lb spicy italian sausage, ground
  • 2 tablespoons unsalted butter
  • ½ white onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon red pepper flakes
  • ½ tablespoon garlic powder
  • 1 tablespoon italian seasoning
  • 2 tablespoons kosher, divided
  • 6 cups chicken broth
  • 2 cups water
  • 5 yellow potatoes, cut into 1-inch pieces
  • 1 tablespoon chicken bouillon
  • 2 cups heavy cream
  • ½ teaspoon freshly ground black pepper, plus more for garnish
  • 4 cups chopped kale
  • bacon bit, for garnish
  • grated parmesan cheese, for garnish
  • toasted bread, for serving

Nutrition Info

  • Calories 1120
  • Fat 83g
  • Carbs 85g
  • Fiber 9g
  • Sugar 12g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. In a pot over medium heat, sauté the ground sausage until crispy and the fat has rendered, about 5 minutes. Remove sausage from the pan, leaving behind the sausage fat.
  2. Add in the butter and melt. Add in the onions, garlic, and red pepper flakes. Cook for 5 minutes or until softened and browned. Add in the garlic powder, Italian seasoning, and 1 tablespoon of salt. Mix to combine for another minute to allow the spices to toast.
  3. Add in the chicken broth and water, and bring to a boil. Add in the cubed potatoes.
  4. Simmer the soup for about 10-15 minutes or until the potatoes are tender. Add back in the sausage, 1 tablespoon of chicken bouillon, heavy cream, 1 tablespoon salt, and pepper.
  5. Stir in the kale and cook for 2 minutes or until bright green and soft.
  6. Serve soup garnished with bacon, Parmesan cheese, cracked black pepper and a few slices of toasted bread on the side.
  7. Enjoy!
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Zuppa Toscana