Recipe

Zuppa Toscana Soup

Creamy Italian sausage, tender potatoes, and kale in a garlicky broth that tastes like you worked harder than you did.

By Matt Campbell

•

4.8

A steaming bowl of Zuppa Toscana soup with Italian sausage, sliced potatoes, and kale in a creamy broth on a wooden table with a spoon beside it

Zuppa Toscana is one of those soups that hits every comfort button at once: cozy carbs, a little spice, and a creamy broth that somehow still tastes bright because garlic and greens refuse to be ignored.

This version is weeknight-friendly and built for real life. We brown the sausage (hello, flavor), soften onions in the drippings, simmer potatoes until tender, then finish with kale and cream right at the end so nothing turns sad and gray. Taste as you go, because that is not only allowed, it is the whole point.

A kitchen counter with raw Italian sausage, Yukon Gold potatoes, kale, onion, garlic, chicken broth, cream, and seasonings laid out in small bowls

Why It Works

Big flavor fast: Browning the sausage and cooking the onions in the drippings builds a deep, savory base without extra steps.
Potatoes that stay tender, not mushy: Slice them evenly (about 1/8 to 1/4 inch) so they cook through at the same time.
Greens that stay vibrant: Kale goes in at the end, just long enough to turn silky but keep its bite.
Creamy but not heavy: Cream is sturdy, but keeping the heat low helps prevent any breaking or separating and keeps the texture smooth.

Pairs Well With

Storage Tips

Refrigerator: Store cooled soup in an airtight container for up to 4 days. The potatoes will soak up some broth, so expect it to thicken.

Reheat: Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water to loosen. Once it is creamy, keep it below a simmer for the smoothest texture.

Freezer: Cream-based soups can separate when frozen. If you want the best texture, freeze the soup before adding the cream (up to 3 months). Thaw overnight in the fridge, reheat, then stir in cream at the end.

Common Questions

What is Zuppa Toscana, exactly?

It is a creamy soup often made with Italian sausage, potatoes, and kale (sometimes spinach or Swiss chard) in a garlicky broth. Many people know it as the restaurant copycat-style soup that is cozy, a little spicy, and extremely repeatable.

Can I make it less spicy?

Yep. Use mild Italian sausage and skip the red pepper flakes. You can always add heat at the table with chili oil or crushed red pepper.

Do I have to use kale?

No. Kale holds up best, but you can use baby spinach. Add spinach in the last 1 to 2 minutes so it just wilts.

How do I thicken Zuppa Toscana without adding more cream?

Two easy options: mash a few potato slices against the side of the pot, or stir in a quick slurry of 1 tablespoon cornstarch + 2 tablespoons cold water and simmer for 2 minutes.

Can I make it in a slow cooker?

Yes, but still brown the sausage (and bacon, if using) and soften the onion first for flavor. Add broth and potatoes and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the potatoes are tender. Stir in kale during the last 20 to 30 minutes, then add cream at the end and warm gently.

Can I use half-and-half instead of heavy cream?

Yes. It will be a little lighter and a little less silky. Because half-and-half is more likely to split, keep the heat low and do not let the soup boil after adding it.

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 pot (5 to 7 quarts)
Wooden spoon for breaking up sausage
Chef’s knife and cutting board
Measuring cups and spoons
Ladle for serving

I have a soft spot for soups that feel like a complete meal, no extra math required. Zuppa Toscana is that for me. The first time I tried making it at home, I got a little too enthusiastic and boiled the cream like it owed me money. The soup still tasted great, but the texture was… not cute. Now I keep it simple: simmer the potatoes, lower the heat, then add the cream like a calm person. Same cozy payoff, way less chaos.

Zuppa Toscana Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 pound Italian sausage (mild or hot), casings removed if needed
4 slices bacon, chopped (optional but very good)
1 medium yellow onion, diced
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
6 cups chicken broth (low sodium preferred)
1 1/2 pounds Yukon Gold potatoes, thinly sliced into half-moons (about 1/8 to 1/4 inch thick)
3 cups chopped kale, ribs removed
1 cup heavy cream
1 to 2 teaspoons lemon juice (optional, for brightness at the end)
Grated Parmesan, for serving

Italian sausage browning in a Dutch oven with a wooden spoon breaking it into crumbles on a home stovetop

Instructions

Crisp the bacon (optional) and brown the sausage. Set a large Dutch oven over medium heat. Add chopped bacon and cook until the fat renders and edges crisp, 5 to 7 minutes.

Add the sausage and cook, breaking it into crumbles, until browned and cooked through, 6 to 8 minutes. If there is a lot of grease, spoon off excess, leaving 1 to 2 tablespoons in the pot.
Soften the onion. Add diced onion to the pot and cook until translucent and softened, 4 to 5 minutes, scraping up the browned bits.
Add garlic and seasonings. Stir in the garlic, salt, pepper, and red pepper flakes (if using). Cook for 30 seconds to 1 minute, just until fragrant.
Simmer the potatoes. Pour in the chicken broth and add the sliced potatoes. Bring to a gentle boil, then reduce to a steady simmer. Cook until potatoes are tender, 12 to 15 minutes.
Add kale. Stir in the chopped kale and simmer 3 to 5 minutes, until softened but still bright.
Finish with cream. Reduce heat to low. Stir in the heavy cream and warm for 2 to 3 minutes. Keep it below a simmer so the soup stays smooth and silky.
Taste and adjust. Add lemon juice if you want the broth to pop. Adjust salt and pepper. Serve hot with Parmesan.