Recipe

Classic Zuppa Toscana

A cozy, restaurant-style soup with Italian sausage, tender potatoes, and kale in a garlicky, creamy broth. Weeknight-friendly and dangerously slurpable.

By Matt Campbell

•

4.8

A steaming bowl of creamy zuppa toscana with Italian sausage, potato slices, and kale on a wooden table with a spoon and crusty bread nearby

Jump to Recipe

Zuppa Toscana is one of those soups that feels like it took all day, even when it absolutely did not. You get spicy sausage, buttery potatoes, and a creamy broth that tastes like it has secrets. Then kale shows up to keep things bright and give you that perfect chewy bite between spoonfuls of cozy.

This is my classic, no-drama version: accessible ingredients, clear steps, and a couple of small tricks that make it taste like you swiped it from your favorite Italian spot. The big one is building flavor in layers. Brown the sausage hard, soften the onions in the drippings, and let the potatoes simmer until the broth turns naturally silky. Finish with cream and kale at the very end so everything stays vibrant and not sad.

A pot of zuppa toscana simmering on the stovetop with visible sausage crumbles, potato slices, and kale in a creamy broth

Why It Works

Big flavor, minimal fuss: browning the sausage adds deep, savory depth fast.
Creamy without being heavy: starchy potatoes thicken the broth naturally before the cream goes in.
Kale that stays bright: it gets added at the end, so it keeps a little bite and a fresh green pop.
Flexible heat level: use hot or mild sausage, plus crushed red pepper if you want extra spark.

Pairs Well With

Crusty bread sliced on a cutting board next to a bowl of creamy soup

Crusty bread or garlic bread: you need something to drag through the bowl.
Simple Caesar salad: crisp romaine and lemony dressing keep the meal feeling balanced.
Roasted broccoli or green beans: quick oven sides that do not compete with the soup.
Grated Parmesan and black pepper: not optional in my kitchen.

Storage Tips

Refrigerate: Cool the soup, then store in airtight containers for up to 3 to 4 days.

Reheat: Warm gently on the stove over medium-low heat, stirring often. Avoid a hard boil after the cream is in, since it can separate.

Freezing note: Creamy soups can get a little grainy after freezing. If you plan to freeze, freeze the soup before adding cream. Thaw overnight in the fridge, reheat, then stir in cream at the end. Freeze up to 2 months.

Potatoes tip: Potatoes soften as they sit. Still delicious, just a bit more stew-like the next day, which I consider a win.

Common Questions

Is this Olive Garden-inspired zuppa toscana?

It is the classic creamy sausage, potato, and kale situation people love, made at home with simple steps and better control over salt and spice.

Can I use spinach instead of kale?

Yes. Add spinach at the very end and stir for 30 to 60 seconds until wilted. Kale holds up longer, spinach is more delicate.

How do I make it less spicy?

Use mild Italian sausage and skip crushed red pepper. If it is already too spicy, add a splash more cream or a bit more broth to mellow it. A tiny pinch of sugar can help too if the heat feels sharp.

Can I make it dairy-free?

You can swap the cream for full-fat coconut milk or an unsweetened dairy-free cooking cream (oat or soy are more neutral). Coconut milk will add a light coconut note, but it stays rich and satisfying.

What potatoes work best?

Yukon Golds are my favorite for a creamy texture. Russets work too, but they break down more and thicken the broth faster.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (5 to 7 quart)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

The first time I made zuppa toscana at home, I was chasing that restaurant feeling: warm bowl, loud flavor, zero effort once you sit down. It turned into one of my favorite “friend’s coming over and I need dinner in under an hour” meals. Brown sausage, simmer potatoes, toss in kale, finish with cream, and suddenly the kitchen smells like you had a plan all along. Also, I have learned the hard way that you should make the full pot, because everyone goes back for seconds, including the person who “just wants a little taste.”

Classic Zuppa Toscana

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tablespoon olive oil (optional, depending on sausage fat)
1 1/4 pounds Italian sausage (hot or mild), casings removed
1 medium yellow onion, finely chopped (about 1 to 1 1/2 cups)
4 cloves garlic, minced
1/2 teaspoon crushed red pepper (optional)
6 cups low-sodium chicken broth
1 1/2 pounds Yukon Gold potatoes, halved and thinly sliced (about 1/8-inch)
1/2 teaspoon kosher salt to start, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 cups chopped curly kale (stems removed, loosely packed, bite-size pieces)
3/4 cup heavy cream
2 tablespoons finely grated Parmesan, plus more for serving (optional but recommended)
Pre-cooked, crumbled bacon pieces for topping (optional)

Optional add-in: 1 can (15 ounces) cannellini beans, drained and rinsed, stirred in near the end for extra body.

Instructions

Brown the sausage. Heat a large Dutch oven over medium-high heat. Add sausage and cook, breaking it up, until deeply browned in spots, 6 to 8 minutes. If the pot looks dry, add a drizzle of olive oil. After browning, if there is a lot of fat, spoon off excess, leaving about 1 to 2 tablespoons for flavor.
Build the base. Add onion and cook until softened, 3 to 4 minutes. Stir in garlic and crushed red pepper (if using) and cook 30 seconds, just until fragrant.
Simmer the potatoes. Pour in chicken broth, scraping up any browned bits. Add sliced potatoes, salt, and black pepper. Bring to a boil, then reduce to a steady simmer. Cook until potatoes are tender, 12 to 15 minutes. If your slices are thicker than 1/8-inch, plan on a few extra minutes.
Make it creamy. Reduce heat to low (keep it gentle so the dairy stays smooth). Stir in heavy cream and Parmesan (if using). Taste and adjust salt and pepper.
Add kale last. Stir in kale and cook 2 to 3 minutes until it turns bright green and softens slightly. Do not overcook it.
Serve. Ladle into bowls and finish with extra black pepper, Parmesan, and bacon if you are feeling fancy. Eat immediately with bread nearby.

Matt’s small trick: Slice potatoes thin and evenly. They cook fast and help the broth turn naturally velvety without extra thickeners.

Nutrition information is estimated.

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