Of all the comforting soups in the world, nothing quite hits the spot like a warm, hearty bowl of Zuppa Toscana. This perfected, homemade recipe tastes even better than the restaurant original, delivering that perfect balance of a rich, creamy broth and savory, spicy sausage. This isn’t just another copycat recipe; it’s a cherished staple that brings rustic Italian comfort right to your kitchen.
You are going to absolutely love this version because it delivers that restaurant-quality experience with surprisingly little fuss. Imagine a velvety, savory broth loaded with spicy Italian sausage, tender potatoes, and vibrant kale a complete, satisfying meal all in one pot. Better yet, this recipe is incredibly adaptable, making it the perfect go-to comfort meal for any night of the week.
Ingredients
- 1 pound spicy Italian ground sausage – use mild for kid-friendly
- 4 tablespoons butter
- ½ white onion – diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4-5 yellow potatoes – cut into 1-inch pieces
- 3 teaspoons salt – or to taste
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
- Grated parmesan cheese for topping – optional
How to Make the Best Zuppa Toscana
Making this delicious soup is surprisingly straightforward. In fact, by following these simple steps, you’ll have a restaurant-quality meal simmering on your stove in no time. The key is to build layers of flavor as you go.
Step 1: Brown the Sausage and Sauté the Aromatics
First, melt the butter in a large Dutch oven over medium-high heat. Add the spicy Italian sausage and cook until browned, breaking it apart with a spoon. Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful rendered fat in the pot. Then, add the diced onion and sauté until soft, stirring in the minced garlic for the last minute until fragrant. This initial step creates a rich, savory base for the entire soup.
Step 2: Simmer the Potatoes
Next, pour in the chicken broth and water, adding the chopped yellow potatoes to the pot. Stir everything together, scraping up any browned bits from the bottom. Bring the liquid to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are perfectly fork-tender.
Step 3: Combine and Create the Creamy Soup
Once the potatoes are tender, reduce the heat to low. Pour in the heavy cream and add the cooked sausage back into the pot, stirring gently. Allow the soup to warm through for a few minutes, but do not let it boil, as this can cause the cream to separate. This gentle heating ensures a smooth and velvety texture for your Zuppa Toscana.
Step 4: Wilt the Kale and Serve
Lastly, stir in the chopped kale. Cook for just a couple of minutes until it has wilted and turned a vibrant green. Give the soup a final taste and season with salt and pepper as needed. Serve your homemade Zuppa Toscana hot, topped with grated Parmesan cheese if you like.
My Best Zuppa Toscana Tips
Over the years, I’ve learned a few tricks that take this soup from great to unforgettable.
The Secret to an Extra-Creamy Broth
Here’s a tip I swear by: for an even creamier broth without adding more cream, simply take out a cup of the cooked potatoes with a little broth. Mash or blend them until smooth, then stir the puree back into the soup. This technique uses the natural potato starch to thicken the soup wonderfully.
Don’t Overcook the Kale
For the best texture, stir the kale in at the very end. It only needs a few minutes in the hot broth to wilt perfectly while retaining a slight bite and its bright color. If you cook it for too long, it can become limp and lose its vibrant appeal.
Why Yellow Potatoes are the Best Choice
I always use yellow potatoes for this creamy Tuscan soup. They strike the perfect balance of holding their shape well while also being starchy enough to help create a creamy broth.
Delicious Variations of Zuppa Toscana
One of the best things about this recipe is its versatility. For a lighter version, you can substitute the heavy cream with half-and-half and use turkey sausage. If you need a dairy-free option, simply swap the cream for full-fat coconut milk from a can for the same rich texture. You can even make a completely vegetarian soup by omitting the sausage, using vegetable broth, and adding hearty cremini mushrooms and cannellini beans for a satisfying, plant-based meal.
FAQs
How do I store and reheat this soup?
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove, but avoid boiling to keep the broth creamy.
Can I freeze Zuppa Toscana?
Freezing isn’t recommended, as the potatoes and cream can become grainy when thawed. This soup is best enjoyed fresh.
How can I make my soup thicker?
For a thicker soup, mash a few cooked potatoes against the side of the pot to release their starches. Alternatively, you can whisk one tablespoon of cornstarch with two tablespoons of cold water and stir the slurry into the simmering soup.
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Homemade Zuppa Toscana
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
Description
Indulge in a comforting bowl of homemade Zuppa Toscana that’s even better than the restaurant original! This perfected recipe features a rich, velvety broth loaded with spicy Italian sausage, tender potatoes, and vibrant kale. It’s a rustic, satisfying one-pot meal that brings the cozy flavors of Italian-American cuisine right to your kitchen with minimal fuss.
Ingredients
1 pound spicy Italian ground sausage
4 tablespoons butter
½ white onion, diced
1 tablespoon minced garlic
6 cups chicken broth
2 cups water
4–5 yellow potatoes, cut into 1-inch pieces
3 teaspoons salt, or to taste
1 teaspoon black pepper
2 cups heavy cream
4 cups chopped kale
Grated parmesan cheese for topping (optional)
Instructions
Brown the Sausage and Sauté the Aromatics
Melt the butter in a large Dutch oven over medium-high heat. Add the Italian sausage and cook until browned, breaking it apart. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot. Add the diced onion and sauté until soft, then stir in the minced garlic and cook for one more minute until fragrant.
Simmer the Potatoes
Pour in the chicken broth and water, adding the chopped potatoes to the pot. Stir, scraping up any browned bits from the bottom. Bring the liquid to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Combine and Create the Creamy Soup
Reduce the heat to low. Pour in the heavy cream and add the cooked sausage back into the pot. Stir gently and allow the soup to warm through for a few minutes. Do not let it boil, as this can cause the cream to separate.
Wilt the Kale and Serve
Stir in the chopped kale and cook for 2-3 minutes until it has wilted and turned a vibrant green. Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, topped with grated Parmesan cheese.
Notes
Extra Creamy Broth: For an even creamier soup, mash a few of the cooked potatoes against the side of the pot to release their natural starches and thicken the broth.
Don’t Overcook the Kale: Add the kale at the very end to ensure it stays vibrant green with a pleasant texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, avoiding boiling. Freezing is not recommended as the cream and potatoes can become grainy upon thawing.
Crispy Topping: For extra flavor and texture, top the soup with crispy crumbled bacon before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 545
- Sugar: 4
- Sodium: 1490
- Fat: 44
- Saturated Fat: 24
- Unsaturated Fat: 17
- Carbohydrates: 22
- Fiber: 2
- Protein: 14
- Cholesterol: 145
Keywords: zuppa toscana, tuscan soup, sausage kale soup, copycat recipe, creamy soup, one pot meal, comfort food
