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A steaming bowl of Zuppa Toscana, featuring sausage, kale, and potatoes, is shown as the featured image for a recipe article.

Best Ever Zuppa Toscana

This creamy and savory Zuppa Toscana recipe delivers a perfectly balanced flavor with a subtle kick. Achieve the ultimate soup experience by rendering the sausage properly, layering flavors, and adding kale and cream at the right time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage hot or mild, or a combination
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth low sodium preferred
  • 5 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 teaspoon red pepper flakes adjust to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1 bunch kale, stems removed and chopped
  • 1 cup heavy cream
  • Salt to taste
  • Freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving optional

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Ladle

Method
 

  1. Brown the Sausage: In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon until browned and cooked through. Remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Add the diced onion to the pot with the sausage fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  3. Build the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, red pepper flakes, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Add the Greens: Stir in the chopped kale and cook until wilted, about 5 minutes.
  5. Cream It Up: Stir in the cooked sausage and heavy cream. Heat through, but do not boil.
  6. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese, if desired.

Notes

For a creamier soup, ensure the potatoes are cooked until very tender. Do not boil the soup after adding cream to prevent curdling. Taste and adjust seasonings at each stage. For a smoother texture, use lacinato kale (Tuscan kale). Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For more spice, add a pinch of cayenne pepper or a few drops of your favorite hot sauce. You can substitute spinach for kale if desired.