Zuppa Toscana Italian Soup (Printable)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth. Comforting Tuscan flavors in every spoonful.
# What You'll Need:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casing removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 medium russet potatoes, scrubbed and thinly sliced
05 - 3.5 oz curly kale, stems removed and chopped
→ Broth & Dairy
06 - 4.2 cups chicken broth
07 - 1 cup heavy cream
→ Oils & Seasonings
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Garnish
12 - Freshly grated Parmesan cheese (optional)
13 - Chopped fresh parsley (optional)
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until evenly browned and no longer pink, about 5 to 6 minutes.
02 - Add the diced onion to the pot and sauté until softened and translucent, 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Add the sliced potatoes, dried oregano, red pepper flakes, and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 12 to 15 minutes.
04 - Stir in the chopped kale and continue simmering until the leaves are wilted and tender, about 3 to 4 minutes.
05 - Reduce heat to low and pour in the heavy cream, stirring gently to combine. Warm through without bringing to a boil. Season with salt and black pepper to taste.
06 - Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve hot alongside crusty bread.
# Expert Tips:
01 -
- The creamy broth paired with crumbled sausage and tender potatoes is the kind of combination that makes you close your eyes after the first spoonful.
- It reheats beautifully the next day which means lunch is already handled with zero extra effort.
02 -
- Boiling the soup after the cream goes in can cause it to break and look curdled so keep the heat gentle.
- Thin potato slices are non negotiable because thick ones will leave you with crunchy centers while everything else overcooks.
03 -
- Let the sausage develop real color before you start stirring because those browned bits on the bottom of the pot are pure concentrated flavor.
- A parmesan rind tossed into the simmering broth dissolves slowly and adds a savory depth that no amount of salt can replicate.