Dinner

Zuppa Toscana Recipe

Name: Zuppa Toscana Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 lb. ground mild Italian pork sausage; 1 onion, finely diced; 3 cloves garlic, minced; 2 medium russet potatoes, peeled and cubed (about 3-4 cups); 6 cups chicken broth; 2 stalks of kale, stems removed, finely chopped (2-3 cups); 3/4 cup heavy cream; salt and pepper to taste; freshly grated Parmesan to taste, for topping; 1 loaf crusty bread, with butter

ByMaya Arden January 4, 2026January 4, 2026

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Introduction

Zuppa Toscana is a hearty Italian soup featuring savory sausage, tender potatoes, and nutritious kale in a creamy broth. This comforting dish is perfect for chilly evenings and pairs wonderfully with crusty bread.

A close-up view of a bowl filled with creamy soup showing three clear layers: the top has a light orange oily sheen mixing with the creamy white base, the middle has chunks of golden yellow potatoes, bright green kale pieces, and small crumbled brown ground meat spread evenly, and the bottom blends the creamy broth with specks of herbs. The bowl is speckled beige ceramic with some chips on the edge, sitting on a white marbled surface. There is a simple silver spoon resting inside the bowl on the right side, partially submerged in the soup. On the left side of the bowl, pieces of bread with a creamy white spread sit on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 lb. ground mild Italian pork sausage

1 onion, finely diced
3 cloves garlic, minced

2 medium russet potatoes, peeled and cubed (about 3-4 cups)
6 cups chicken broth

2 stalks of kale, stems removed, finely chopped (2-3 cups)
3/4 cup heavy cream
Salt and pepper to taste

Freshly grated Parmesan to taste, for topping
1 loaf crusty bread, with butter

Instructions

Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground sausage and cook, breaking it apart, until fully browned and cooked through.

Step 2: Add the diced onion and minced garlic to the cooked sausage. Sauté for 5 to 7 minutes until the onions are soft and fragrant.
Step 3: Stir in the peeled and cubed potatoes, then pour in the chicken broth. Bring the mixture to a simmer and cook for 7 to 10 minutes until the potatoes are tender but not falling apart.
Step 4: Add the chopped kale and heavy cream to the soup. Simmer for an additional 5 minutes until the kale has wilted and the soup is heated through.

Step 5: Season the soup with salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan. Serve hot with buttered crusty bread for dipping.

Tips & Variations

Use mild or spicy Italian sausage depending on your preference for heat and flavor.
Swap kale for Swiss chard or spinach if you want a milder green.

For a lighter version, substitute half-and-half for heavy cream.
Adding a pinch of red pepper flakes can give the soup a subtle kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. The soup may thicken after refrigeration; add a splash of broth or water to loosen the consistency if needed.