Go Back
Zuppa Toscana soup with Italian sausage, potatoes, kale, bacon, and Parmesan

Zuppa Toscana Soup with Italian Sausage and Potatoes

Zuppa Toscana Soup with Italian Sausage and Potatoes is a hearty, creamy soup with tender potatoes, wilted kale, and savory sausage. It is an easy, comforting choice for a cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 pound (454 g) Italian sausage
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 6 cups chicken broth
  • 4 medium Russet potatoes, diced
  • 2 cups kale, chopped
  • 1 cup heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Grated Parmesan, for serving
  • Crumbled cooked bacon, for serving

Method
 

Cooking
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the Italian sausage and cook until browned, breaking it apart into small pieces as it cooks.
  3. Add the chopped onion and minced garlic. Cook until the onion becomes soft.
  4. Pour in the chicken broth and add the diced Russet potatoes. Bring the soup to a boil.
  5. Lower the heat and simmer for about 15 minutes, or until the potatoes are tender.
  6. Add the kale, heavy cream, salt, black pepper, and red pepper flakes. Cook for a few minutes, until the kale has wilted.
  7. Taste the soup and adjust the salt, black pepper, or red pepper flakes as needed.
  8. Ladle the soup while hot and finish with grated Parmesan and crumbled cooked bacon, if desired.

Notes

Cool the soup completely before refrigerating it in an airtight container for up to 4 days, or freeze it for up to 3 months.