Okay, friends, let me tell you about the soup that has warmed my family’s hearts for generations. What is Zuppa Toscana? What is comfort in a bowl? If you love potato soup, just imagine that, but with a flavorful Italian twist. With spicy sausage, tender potatoes, hearty kale, and a creamy broth, this zuppa toscana will become your new favorite. a regular in your rotation, I promise. Is it that good? Is it one of those recipes where the aroma alone fills the whole house with such warmth and good taste?
What is Zuppa Toscana?
Zuppa Toscana, meaning “Tuscan soup” in Italian, is a creamy, hearty soup originating from the Tuscany region of Italy. Think of it as a rustic and comforting dish, traditionally made with simple ingredients. It’s essentially a flavorful broth enriched with potatoes, kale (or sometimes spinach), Italian sausage, and often finished with cream. What makes it so special is the combination of the spicy sausage and the earthiness of the kale, all balanced by the creamy broth and soft potatoes. It’s a soup that’s meant to be shared, perfect for family gatherings or cozy nights in. It’s the kind of soup that makes you feel good from the inside out, you know?
Why you’ll love this recipe?
There are so many reasons why this particular zuppa toscana recipe is a winner. First, the flavor is just incredible. The spicy Italian sausage gives it a wonderful kick, while the potatoes and kale offer a lovely earthy balance. The creamy broth ties it all together in perfect harmony. And honestly? I think it tastes even better the next day!
Secondly, it’s surprisingly simple to make. Don’t let the fancy name fool you; this is a weeknight-friendly meal that comes together in under an hour. I’ve made it so many times, I practically do it with my eyes closed now!
It’s also incredibly cost-effective. The ingredients are relatively inexpensive and easy to find at any grocery store. You can even use leftover cooked sausage to save even more time.
What I love most about this zuppa toscana is its versatility. You can easily customize it to your liking. Add more spice, swap out the kale for spinach, or use a different type of sausage. I’ve even tried it with sweet potato instead of regular potatoes – delicious! If you like my recipe for Chicken Noodle Soup, you’re going to adore this one. It gives the same comforting feeling but with an exciting new flavor profile that will be a welcome change to your usual rotation.
How do I make Zuppa Toscana?
Quick Overview
How do you make Zuppa Toscana? First, you’ll brown the sausage and then sauté some onions and garlic for extra flavor. Add chicken broth, potatoes, seasonings, and let it simmer until the potatoes are tender. Add more broth if desired. Stir in the kale and heavy cream, and voila! What is a hearty soup for chilly nights? What sets this method apart is browning the sausage first, which really builds a depth of flavor. Is there any other way to do it? Don’t skip this step!
Ingredients
For the Main Soup: How do I make it
* 1 pound Italian sausage, removed from casings (I prefer hot for a little kick!)
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 6 cups chicken broth (low sodium is best so you can control the salt)
* 1 1/2 pounds Yukon Gold potatoes, peeled and cubed (about 3-4 medium potatoes)
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional, for extra spice)
* Salt and pepper to taste
* 1 bunch kale, stems removed and chopped (about 6 cups)
* 1 cup heavy cream (you can also use half-and-half for a lighter version)
* 2 tablespoons olive oil
For Serving:
* Grated Parmesan cheese (optional, but highly recommended!)
* Crusty bread (for dipping, of course!)
How do I follow the
Step 1: Brown the Sausage
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot – this adds so much flavor!
Step 2: Sauté Aromatics
Add the diced onion to the pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, or it will taste bitter. I always stir it constantly during this step.
Step 3: Add Broth and Potatoes
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cubed potatoes, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
Step 4: Stir in Kale and Sausage
Add the chopped kale and cooked sausage to the pot. Cook until the kale is wilted, about 3-5 minutes. The kale will shrink down quite a bit, so don’t worry if it seems like a lot at first.
Step 5: Add Cream and Simmer
Stir in the heavy cream and heat through, but don’t boil. Taste and adjust seasonings as needed. I usually add a little more salt and pepper at this point.
Step 6: Serve and Enjoy
Serve hot, garnished with grated Parmesan cheese and a side of crusty bread for dipping. This zuppa toscana is even better the next day, so don’t be afraid to make a big batch!
What to Serve It With
Is Zuppa Toscana a complete meal on its own? What areFor a light lunch: What are some good optionsWhat are some good side salads to serve with a vinaigrette dressing? I like arugula salad with lemon vinaigrette.What is a hearty dinner? Crusty bread is a must for dipping into the creamy broth. You can also serve it with a grilled cheese sandwich or a panini for extra comfort. My kids actually prefer to dip garlic bread!
For a Crowd:If you’re serving a larger group, consider adding charcuterie board with assorted cheeses, meats and more. What are some great appetizers to serve?For a Cozy Night In:How does a glass of red wine, like Chianti or Merlot, pair with the Italian flavors of the soup? What is the comforting experience? My family loves to have Italian soda with it as well!
How do I improve my Zuppa Toscana?
Over the years of making this zuppa toscana, I’ve picked up a few tricks that really make a difference.
Sausage Selection: SaHow do you make Italian sausage soup? I like hot sausage for a little kick, but you can also use mild or sweet sausage. I always make sure to remove the casings before cooking.What is potato perfectionYukon Gold potatoes are my go-to for this recipe because they hold their shape well and have a nice texture. What is the texture of If you have a bunch of Russet potatoes on hand, you can also use them for mashed potatoes. If you can’t overcook them, they’ll become mushy.Kale Care: Make sure to remove the tough stems from the kale before chopping it. You can also massage the kale with a little olive oil and lemon juice to help soften it before adding it to the soup. I find this makes it a little less bitter.
Broth is Best: Using good quality chicken broth can really make a difference in the overall flavor of the soup. I prefer low-sodium broth so I can control the amount of salt. I tested this with vegetable broth, and it’s also a yummy alternative!
Cream Considerations: While heavy cream adds a richness to the soup, you can use half-and-half or even milk for a lighter version. If you use milk, be careful not to boil the soup, or the milk might curdle.
Spice It Up: If you like your soup extra spicy, add a pinch of cayenne pepper or a few extra red pepper flakes. You can also use a spicier Italian sausage. I’ve been known to add a diced jalapeño too!
Storing and Reheating Tips
This zuppa toscana is perfect for making ahead of time, and it tastes even better the next day!
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze the soup for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating. When you reheat it, you might need to add a little extra broth or water to thin it out, as it can thicken during freezing.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to ensure even heating. Don’t add the cream until reheating, if possible, to avoid any curdling. I usually just add a splash of cream right before serving.
Frequently Asked Questions
Final Thoughts
This zuppa toscana recipe is more than just a soup; it’s a warm hug on a cold day, a taste of home, and a reminder of simple, delicious flavors. It’s the kind of recipe that gets passed down through generations, and I’m so happy to share it with you. It’s the ultimate comfort food and is so versatile, you can really make it your own. I genuinely hope you try it and that it becomes a regular in your family’s meal rotation. If you enjoyed this soup, you might also like my creamy tomato soup or my hearty beef stew. Happy cooking, friends! Let me know in the comments how your zuppa toscana turns out – I can’t wait to hear from you! And don’t forget to rate the recipe if you loved it!
Zuppa Toscana
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 2 tablespoons Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 4 cups Chicken broth
- 2 cups Potatoes cubed
- 10 ounces Kale chopped
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Remove the sausage from its casings and brown it in a large pot over medium heat.
- Add the olive oil, onion, and garlic to the pot and cook until softened.
- Stir in the chicken broth, potatoes, and kale. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Stir in the heavy cream, salt, and pepper. Heat through and serve.
