There’s something about sausage, potatoes, and greens simmering together that just feels right. Creamy Zuppa Toscana Soup brings all that warmth in one bowlrich, a little spicy, totally satisfying.
I first tried this in Portland one rainy November, watching a chef bloom the red pepper flakes in the sausage drippings before adding anything else. That step alone changed everythingit deepens the heat and flavor without any bitterness. After testing it a dozen times over the years, I’ve learned that letting the kale wilt gently in the broth (not boil hard) keeps it tender and bright green.
PrintCreamy Zuppa Toscana Soup Recipe Easy and Delicious
Creamy Zuppa Toscana Soup is a comforting dish filled with Italian sausage, kale, and potatoes in a rich, creamy broth. This easy recipe is perfect for a quick meal and sure to please any crowd with its delicious flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 pound hot ground Italian sausage
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large Russet potatoes or gold potatoes peeled quartered and then chopped in ¼ inch slices
- 5 slices bacon cooked and crumbled
- 4 1/2 cups low-sodium chicken broth
- 1 cups water
- 3 cups chopped kale ribs/stems removed
- 1 1/2 cups heavy whipping cream
- salt and freshly ground black pepper to taste
- crushed red pepper flakes to taste if desired
Instructions
- Heat a large soup pot over medium-high and brown the hot Italian sausage, breaking it up as it cooks. Drain excess grease and push sausage to one side.
- Add the chopped onion, minced garlic, and quartered potatoes and cook for a few minutes until slightly tender.
- Pour in the chicken broth and water and bring the mixture to a boil.
- Lower heat to medium-low and simmer until potatoes are fork tender, about 8 to 10 minutes.
- Incorporate the crumbled bacon, kale, and heavy cream, then season with salt, pepper, and optional red pepper flakes. Heat through for 2 to 3 minutes before serving.
Notes
- Kale can be swapped with spinach
- For slow cooker use, sauté sausage, onion, garlic, and potatoes then transfer to slow cooker with liquids and cook on LOW for 5 hours or HIGH for 3
- Stir in cream and season at the end
- Instant Pot instructions include sautéing ingredients then pressure cooking for 4 minutes with a natural release
- The soup can be made ahead and refrigerated for 1–3 days
- To freeze, prepare soup without cream and fully cooking potatoes, then freeze for up to 3 months and add cream after reheating
Nutrition
- Serving Size: 1 bowl
- Calories: 460kcal
- Sugar: 5g
- Sodium: 615mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 4g + 11g
- Trans Fat: 0.2g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 76mg
Why You’ll Love This Soup
This is the kind of bowl that wraps you up on a cold eveningspicy Italian sausage, tender potatoes, crispy bacon, and kale all swimming in a velvety broth. Creamy Zuppa Toscana Soup comes together in about 30 minutes, which means you’re never far from comfort.
- Balanced richness: The heavy whipping cream softens the heat from the sausage without making it heavy.
- Texture variety: Crispy bacon, silky potatoes, and slightly wilted kale keep every spoonful interesting.
- Crowd-pleaser appeal: Whether you’re feeding picky eaters or adventurous ones, this soup wins everyone over.
Ingredient Notes and What They Do
Each element in this recipe plays a role, and understanding them helps you make smart swaps or adjustments when you need to.
- Hot ground Italian sausage: Provides the base flavor and a little kick. If you prefer mild heat, use half hot and half sweet sausage.
- Russet or gold potatoes: Russets break down slightly and thicken the broth naturally; golds hold their shape better. Both work beautifully.
- Kale: Adds color, nutrition, and a slight earthiness. Spinach is a fine substitute if kale isn’t available.
- Bacon: Smoky crunch that contrasts with the creamy basedon’t skip this.
- Heavy whipping cream: The signature richness. Half-and-half will lighten it, but you’ll lose some of that luxurious mouthfeel.
How to Make It
The process is straightforward, but a few small moves make a big difference. Browning the sausage well creates flavor depth, and adding the kale at the end keeps it bright and tender instead of muddy.
| Step | What to Do | Time |
|---|---|---|
| 1 | Brown Italian sausage in a large pot, breaking into small pieces. Remove excess grease. | 5 min |
| 2 | Add onion, garlic, and potatoes; sauté briefly, then pour in chicken broth and water. | 2 min |
| 3 | Bring to a boil, reduce heat, and simmer until potatoes are fork-tender. | 8–10 min |
| 4 | Stir in bacon, kale, and heavy whipping cream. Season with salt, pepper, and red pepper flakes. | 2–3 min |
| 5 | Warm through and serve immediately. | 1 min |
Pro Tip: Let the kale wilt gently in the broth rather than boiling it hardthis keeps the color vibrant and the texture pleasant.
Serving and Storage
Serve this soup piping hot with crusty bread or breadsticks for dipping. It’s hearty enough to be a full meal on its own, especially with a simple side salad.
| Storage Method | Instructions | Duration |
|---|---|---|
| Refrigerator | Store in an airtight container. Reheat gently on the stovetop, adding a splash of broth if needed. | 3–4 days |
| Freezer | Make soup without cream and undercook potatoes slightly. Cool completely, freeze in freezer-safe container. Thaw overnight, reheat, then stir in cream. | Up to 3 months |
| Make-Ahead | Prepare fully up to 3 days ahead. Store in fridge and reheat before serving. | 1–3 days |
Tweaks and Variations
One of the joys of soup is how forgiving it is. Here are a few adjustments I’ve tested over the years that work beautifully:
- Swap the greens: Use spinach instead of kale for a softer, milder bite.
- Lighten it up: Replace heavy whipping cream with half-and-half or a mix of milk and cream cheese for body without quite as much richness.
- Adjust the heat: Use sweet Italian sausage and skip the red pepper flakes if you’re cooking for kids or heat-sensitive eaters.
- Slow cooker or Instant Pot: Follow the notes in the recipe card for hands-off cookingperfect for busy days.
Common Questions
Can I use turkey sausage? Yes, though you’ll lose some of the richness. Add a teaspoon of olive oil when browning to help it along.
What if my soup is too thick? Stir in extra chicken broth or water, a quarter cup at a time, until you reach your preferred consistency.
Can I leave out the bacon? You can, but the smoky crunch really elevates the dish. If you must skip it, consider adding a dash of smoked paprika for depth.
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FAQs ( Creamy Zuppa Toscana Soup )
Can I use turkey sausage instead of pork sausage?
Yes, turkey sausage works perfectly and creates a lighter version. Choose Italian-seasoned turkey sausage for the best flavor. You may need to add a bit more olive oil when browning since turkey sausage has less fat than pork.
How do I prevent the cream from curdling?
Add the cream when the soup is off the heat or on very low heat. Never let this dish boil after adding cream. If reheating leftovers, warm gently on low heat and stir frequently to maintain the smooth, creamy texture.
What type of potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. Russets work too but may break down more during cooking. Cut them into uniform 1/2-inch pieces for even cooking throughout this recipe.
Can I make this soup ahead of time?
You can prepare this dish up to the point of adding cream, then refrigerate for up to 3 days. When ready to serve, reheat gently and stir in the cream. The kale may darken slightly but the flavor remains delicious.
How long does leftover soup keep in the fridge?
Store leftovers in the refrigerator for up to 4 days in airtight containers. The cream base may separate slightly when cold, but gentle reheating and stirring will bring it back together perfectly.
Wrapping It All Up
This Creamy Zuppa Toscana Soup comes together in just 30 minutes, but the payoff feels like you’ve been simmering it all afternoon. The broth is silky, the sausage gives just enough heat, and that kale stays bright and tender if you add it at the end. You’ll love how it turns outrich and balanced, with layers of flavor in every spoonful.
A trick I picked up from testing dozens of batches: bloom your red pepper flakes in the sausage drippings before adding anything else. It deepens the warmth without any sharp bite. You can swap spinach for kale if that’s easier, or use half-and-half instead of cream for something a little lighter. Leftovers reheat beautifully on the stovetop with a splash of broth stirred inhonestly, it tastes even better the next day.
I’d love to see your bowls! Tag me with your soup photos or tell me what you serve alongsidecrusty bread? Garlic knots? Did your family grow up with a version like this, or is this your first time trying it? Either way, save this one for the people you love. It’s the kind of recipe that sticks around.
