Zuppa Toscana Soup

Zuppa Toscana soup with Italian sausage, potatoes, kale, and creamy broth. An easy comforting soup recipe made in one pot.

I started making this Zuppa Toscana style soup during colder months when dinner needed to feel warm and steady. At this stage of life, I look for meals that slow the evening down and bring everyone to the table without extra effort. This soup does that. One pot, familiar ingredients, and a smell that fills the kitchen.

What I like about this recipe is the balance. The broth stays creamy without feeling heavy, the potatoes add comfort, and the sausage gives enough richness to feel complete. The kale softens into the soup and brings everything together in a way that feels thoughtful, not forced.

When I served this for the first time, there were no leftovers. It became one of those meals people ask about a few days later. It works for family dinners, quiet evenings, and even reheats well for lunch the next day. This recipe earned a regular spot in our kitchen.

Questions You May Have About This Recipe

Is this soup very heavy
The soup feels rich but stays balanced. The broth remains light enough for a full bowl.

What type of sausage works best
Italian sausage with mild seasoning works well and keeps the flavor steady.

Does kale need to be cooked long
No. Kale softens quickly once added and stays tender without losing structure.

Is this soup good for leftovers
Yes. The flavor deepens after resting and reheats well.

What potatoes should I use
Yukon gold or russet potatoes both work and hold their shape.

What You Need to Make Zuppa Toscana Soup

1 lb Italian sausage

1 tablespoon olive oil

1 medium onion chopped

3 cloves garlic minced

4 cups chicken broth

3 cups potatoes sliced

1 cup heavy cream

2 cups chopped kale

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

How to Make Zuppa Toscana Soup

Heat olive oil in a large pot over medium heat.

Add sausage and cook until browned, breaking it apart as it cooks.

Add onion and garlic, then cook for 3 minutes until softened.

Pour in chicken broth and add potatoes.

Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender.

Stir in heavy cream and kale.

Simmer for 5 minutes until kale softens.

Season with salt, black pepper, and paprika.

Serve warm.

Tips

Slice potatoes evenly so they cook at the same rate.

Keep the soup at a gentle simmer to avoid curdling the cream.

Add kale at the end to keep color and texture.

Taste before serving and adjust seasoning if needed.

Reader Reviews

⭐⭐⭐⭐⭐ “Comforting and filling. This tasted better than restaurant soup.” Diane M

⭐⭐⭐⭐ “Very good flavor and easy to follow. I added extra kale.” Susan T

⭐⭐⭐⭐⭐ “My husband asked for seconds and then asked when I would make it again.” Linda H

⭐⭐⭐⭐ “Rich but not too heavy. Perfect for cooler evenings.” Robert C

⭐⭐⭐⭐⭐ “Simple ingredients and great results. This one stays in rotation.” Carol P

Printable Recipe

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