5.0 from 12 votes
Zuppa Toscana
Zuppa Toscana is a hearty, comforting soup loaded with Italian sausage, tender potatoes, and fresh kale, all in a rich, creamy broth. It's the perfect meal for a cozy night in, full of bold flavors and ready to satisfy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 545 kcal
Course:
Soup , Lunch , Dinner
Cuisine:
Italian
Ingredients
- 1 pound Italian sausage mild or spicy, casing removed
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 4 medium potatoes peeled and cut into cubes (Yukon Gold or Russet)
- 4 cups chicken broth low sodium or no sodium added
- 2 cups water
- 1 cube chicken bouillon
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cups kale chopped
- 1 cup heavy cream
- ½ teaspoon red pepper flakes optional
- Parmesan Cheese grated
- fresh parsley chopped
Instructions
- In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the potatoes to the pot. Pour in 4 cups of chicken broth and 2 cups of water. Season with Italian seasoning, chicken bouillon, salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
- Return the browned sausage to the pot. Stir in 1 cup of heavy cream and heat through. If using, add ½ teaspoon of red pepper flakes for a bit of heat. Taste for seasoning and adjust with salt and pepper as needed.
- Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Cup of Yum
Notes
- Use mild or spicy Italian sausage based on your heat preference.
- Add the kale towards the end to keep it fresh and slightly crisp.
- For a lighter version, swap the heavy cream with half-and-half or coconut milk.
- If you prefer a thicker soup, mash a few of the potatoes before adding the cream.
- Taste and adjust seasoning at the end, especially after adding the cream.
Nutrition Information
Serving
1serving
Calories
545kcal
(27%)
Carbohydrates
27g
(9%)
Protein
18g
(36%)
Fat
42g
(65%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Cholesterol
102mg
(34%)
Sodium
629mg
(26%)
Potassium
912mg
(26%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1335IU
(27%)
Vitamin C
33mg
(37%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 545
% Daily Value*
| Serving | 1serving | |
| Calories | 545kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 102mg | 34% |
| Sodium | 629mg | 26% |
| Potassium | 912mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 33mg | 37% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.