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Easy Zuppa Toscana

A rich, creamy, and hearty soup with Italian sausage, potatoes, and kale. This homemade version is even better than the famous restaurant copycat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian-American, Winter
Calories: 420

Ingredients
  

Soup Base
  • 1 pound Italian sausage mild or hot, casings removed
  • 4-6 slices thick-cut bacon chopped (optional)
  • 1 large yellow onion diced
  • 4-5 cloves garlic minced
  • 0.25 tsp crushed red pepper flakes or to taste
  • 4 cups low-sodium chicken broth (32 oz)
  • 4 cups water
  • 4-5 medium russet potatoes peeled and cubed into 1/2-inch pieces
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper freshly ground
Finish & Serve
  • 1 cup heavy cream or half-and-half
  • 1 large bunch kale stems removed, leaves torn
  • Parmesan cheese freshly grated, for serving
  • Fresh parsley chopped, for garnish

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Ladle

Method
 

  1. In a large Dutch oven over medium-high heat, cook the chopped bacon (if using) until crisp. Remove with a slotted spoon. Add sausage to the pot, breaking it up. Cook until browned, 6-8 minutes.
  2. Add the onion to the pot with the sausage. Cook until soft, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
  3. Pour in chicken broth and water, scraping the bottom of the pot to release browned bits. Add potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.
  4. Simmer, uncovered, for 15-20 minutes or until potatoes are fork-tender.
  5. Reduce heat to low. Stir in the heavy cream. Add the kale and wilt for 3-5 minutes. Stir in the reserved bacon (if using). Taste and adjust seasoning.
  6. Ladle into bowls. Garnish with grated Parmesan, fresh parsley, and a drizzle of olive oil. Serve hot with crusty bread.

Notes

For a lighter soup, use half-and-half or whole milk instead of heavy cream. Leftovers can be stored for 3 days; the kale will soften but the flavor is still excellent. Add cream and kale upon reheating for best texture.