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Zuppa Toscana

Warm up with Cozy Zuppa Toscana: A Creamy Italian Delight

Zuppa Toscana is a rich and creamy Italian soup featuring sausage, potatoes, and kale—perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian Sausage Substitute with turkey or plant-based sausage for variations.
  • 1 medium Onion Use yellow onion for best results.
  • 3 cloves Garlic Fresh minced garlic is recommended.
  • 6 cups Chicken Broth Can substitute with vegetable broth for vegetarian version.
  • 4 medium Red Potatoes Diced into medium chunks for even cooking.
  • 2 cups Kale Can use curly kale or lacinato kale.
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter version.
  • 1 teaspoon Red Pepper Flakes Adjust based on heat preference.
  • 2 tablespoons Olive Oil Extra virgin olive oil enhances taste.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Zuppa Toscana
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5–7 minutes.
  3. Sauté the chopped yellow onion in the same pot until translucent, about 3–4 minutes.
  4. Stir in the minced garlic and sauté for another minute until fragrant.
  5. Pour in the chicken broth, scraping the bottom of the pot. Bring to a simmer.
  6. Add the diced red potatoes and cover. Simmer for about 15 minutes until tender.
  7. Return the sausage to the pot and add the chopped kale. Simmer for an additional 5 minutes.
  8. Reduce heat to low and stir in the heavy cream. Simmer for another 2–3 minutes before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftover Zuppa Toscana in an airtight container for up to 3 days. Freeze for up to 3 months, adding cream after reheating if necessary.

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