Zuppa Toscana soup

Imagine cradling a warm bowl of rich, creamy Zuppa Toscana soup between your hands, the aromatic steam carrying hints of savory sausage, fresh kale, and earthy potatoes. This beloved Italian-American classic combines rustic charm with indulgent flavors, creating a hearty meal that feels like a comforting embrace on a chilly evening. Originally hailing from Tuscany but popularized by a certain well-known Italian chain restaurant, Zuppa Toscana soup has become a staple in home kitchens across America. You’ll learn how to create this soul-warming soup with simple ingredients while achieving restaurant-quality results that will have your family requesting it weekly.

Why You’ll Love This Recipe

This Zuppa Toscana soup recipe stands out for its perfect balance of flavors and textures. The spicy kick from Italian sausage plays beautifully against the creamy broth, while tender potatoes provide heartiness and fresh kale adds a nutritious crunch. Unlike many cream-based soups that can feel overwhelmingly heavy, this Tuscan potato soup maintains a lightness that keeps you coming back for another spoonful.

What truly sets this recipe apart is its impressive depth of flavor achieved through minimal effort. The soup builds complexity as it simmers, allowing the rendered fat from the sausage to infuse the broth with savory goodness. The ingredients work together in perfect harmony – from the subtle heat of red pepper flakes to the gentle bite of garlic and the smooth finish of heavy cream.

Best of all, this Zuppa Toscana soup requires just one pot and comes together in under an hour, making it accessible for weeknight dinners yet special enough for entertaining guests. The combination of convenience and incredible flavor makes this a recipe you’ll treasure for years to come.

Ingredients

To create this authentic Zuppa Toscana soup, you’ll need:

• 1 lb (450g) spicy Italian sausage, casings removed
• 1 large onion, diced (about 1 cup)
• 3-4 cloves garlic, minced (approximately 1 tablespoon)
• ¼ teaspoon red pepper flakes (adjust to taste)
• 4 cups (950ml) chicken broth
• 3 cups (700ml) water
• 3 medium russet potatoes (about 1.5 lbs/680g), sliced into ¼-inch thick half-moons
• 1 bunch kale, stems removed and leaves chopped (about 4 cups chopped)
• 1 cup (240ml) heavy cream
• Salt and black pepper to taste
• 2 tablespoons fresh bacon bits (optional)

The quality of your Italian sausage significantly impacts the final flavor – choose a premium brand with visible herbs and spices for best results. For the kale, fresh Lacinato (Tuscan) kale is traditional, though curly kale works beautifully as well. The heavy cream provides the signature velvety texture that makes this Italian potato sausage soup so irresistible.

Pro Tips

Proper Sausage Browning: Don’t rush the first step of browning your Italian sausage. Allow it to develop a deep caramelization by cooking over medium-high heat and breaking it into small, bite-sized pieces. This creates more surface area for browning, which translates directly to enhanced flavor throughout your Zuppa Toscana soup. The browned bits on the bottom of the pot (fond) are flavor gold – deglaze with a splash of broth to incorporate all that goodness into your soup.

Potato Preparation: Slice your potatoes uniformly to ensure even cooking. The ideal thickness is about ¼-inch – any thinner, and they’ll disintegrate; thicker, and they’ll take too long to cook. Leave the skins on for added texture and nutritional value. For a more authentic Tuscan soup experience, use Yukon Gold potatoes instead of russets for a buttery flavor and creamy texture that holds its shape beautifully.

Cream Integration: Add the heavy cream during the last 5 minutes of cooking to prevent curdling or separation. For the silkiest texture, temper your cream by slowly adding a ladleful of hot broth to it before pouring the mixture back into the pot. This gradual temperature adjustment creates the perfectly smooth, velvety broth that makes Zuppa Toscana soup so crave-worthy.

Instructions

Step 1: Brown the Sausage
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and break it into small pieces with a wooden spoon. Cook for 5-7 minutes until deeply browned and cooked through. Transfer the sausage to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot.

Step 2: Sauté Aromatics
Reduce heat to medium and add the diced onion to the pot. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic, as it will impart a bitter taste to your Zuppa Toscana soup.

Step 3: Add Liquids and Potatoes
Pour in the chicken broth and water, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits dissolve and enhance your broth’s flavor. Add the sliced potatoes and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Incorporate Remaining Ingredients
Return the cooked sausage to the pot. Add the chopped kale in batches, stirring until wilted, about 2 minutes. Reduce heat to low and slowly stir in the heavy cream. Season with salt and black pepper to taste, remembering that the sausage adds considerable salt to the Zuppa Toscana soup.

Step 5: Final Simmer and Serve
Allow the soup to simmer gently for an additional 5 minutes to let the flavors meld. Be careful not to boil after adding the cream. Taste and adjust seasonings if necessary. Ladle the hot soup into bowls and garnish with fresh bacon bits if desired. Serve immediately with crusty Italian bread for a complete Tuscan experience.

Variations

Lighter Version: Create a healthier Zuppa Toscana soup by substituting the heavy cream with half-and-half or evaporated milk. Replace the spicy Italian sausage with turkey or chicken sausage to reduce fat content while maintaining flavor. For additional vegetables, add diced carrots and celery during the onion-sautéing step.

Dairy-Free Option: For those avoiding dairy, this creamy Tuscan soup can be adapted using full-fat coconut milk instead of heavy cream. The subtle coconut flavor works surprisingly well with the savory elements. To enhance the creaminess without dairy, blend 1 cup of the cooked potatoes with some broth and return it to the pot before adding the coconut milk.

Vegetarian Adaptation: Transform this into a meat-free potato kale soup by omitting the sausage and using vegetable broth. For umami depth, add 8 ounces of sliced mushrooms (cremini or portobello work best) and sauté them until browned before adding the onions. Include 1 teaspoon of smoked paprika and ½ teaspoon of fennel seeds to mimic the flavor profile of the sausage.

Storage and Serving

Store leftover Zuppa Toscana soup in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they have time to meld. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. Avoid microwave reheating if possible, as it may cause the soup to split.

For freezing, it’s best to prepare the soup without adding the cream, then freeze in portion-sized containers for up to 3 months. When ready to serve, thaw completely, reheat, and add fresh cream just before serving.

Serve this hearty Zuppa Toscana soup as a complete meal with a side of garlic bread for dipping into the flavorful broth. For a traditional Tuscan experience, pair it with a simple arugula salad dressed with lemon juice and olive oil. To elevate your presentation, drizzle a small amount of high-quality olive oil on top of each serving and sprinkle with freshly grated Pecorino Romano cheese and cracked black pepper.

FAQs

Can I make Zuppa Toscana soup in a slow cooker?
Yes! Brown the sausage and aromatics as directed, then transfer to a slow cooker with the broth, water, and potatoes. Cook on low for 5-6 hours or high for 3-4 hours. Add the kale during the last 30 minutes and stir in the cream just before serving.

What can I substitute for kale?
Spinach makes an excellent substitute, though it will wilt more quickly than kale. Swiss chard or escarole also work well in this Zuppa Toscana soup. Add leafy greens based on their cooking time – heartier greens earlier, delicate ones at the end.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, provided your chicken broth doesn’t contain gluten additives. Always check the labels of store-bought broths to be certain.

How can I thicken my soup if it’s too thin?
Create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir into the simmering soup and cook for an additional 5 minutes. Alternatively, mash some of the cooked potatoes against the side of the pot.

Can I use bacon instead of sausage?
While not traditional, 8 ounces of chopped bacon can replace the sausage. Cook the bacon first, remove and drain, then use 1 tablespoon of the rendered fat to sauté the onions. Add 1 teaspoon of Italian seasoning to compensate for the herbs in the sausage.

Print