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Zuppa Toscana Soup

Hearty Zuppa Toscana Soup: Cozy Comfort in Every Spoonful

Enjoy a warm bowl of Zuppa Toscana Soup, brimming with savory Italian sausage, tender potatoes, and vibrant kale, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Italian sausage Substitute turkey or chicken sausage for a lighter option.
  • 1 onion Use yellow or white onion for the best results.
  • 3 garlic cloves, minced Fresh cloves are recommended; substitute with garlic powder if needed.
  • 6 cups chicken broth Bone broth can be used for added nutrition.
  • 4 medium Russet potatoes, diced Can substitute with Yukon Gold for a buttery flavor.
  • 2 cups kale, chopped Spinach can be a substitute, though kale holds up better in cooking.
  • to taste salt Adjust to taste.
  • to taste black pepper Adjust to taste.
  • 2 tablespoons olive oil Can be replaced with any cooking oil of your choice.
For the Creamy Texture
  • 1 cup heavy cream For dairy-free, use coconut milk or cashew cream.
Optional Add-Ons
  • to taste red pepper flakes Adjust to taste based on spice preference.
  • to taste grated Parmesan Omit for dairy-free versions.
  • to taste crumbled cooked bacon Can be skipped for a vegetarian option.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 pound of Italian sausage and cook for 5-7 minutes until browned.
  2. Stir in 1 chopped onion and 3 minced garlic cloves, sautéing for 3-5 minutes until the onion is translucent.
  3. Add 6 cups of chicken broth and 4 medium diced Russet potatoes, bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
  4. Lower the heat and stir in 1 cup of heavy cream, warm through for 5 minutes without boiling.
  5. Add 2 cups of chopped kale to the soup and simmer for an additional 5-10 minutes until the kale is wilted.
  6. Season with salt and black pepper to taste. Serve hot, garnished with optional grated Parmesan and bacon.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze the soup without cream for up to 3 months.

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