Zuppa Toscana

Name: Zuppa Toscana (Creamy Sausage & Kale Soup)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 lb. ground mild Italian pork sausage; 1 onion, finely diced; 3 cloves garlic, minced; 2 medium russet potatoes, peeled and cubed (about 3-4 cups); 6 cups chicken broth (see notes); 2 stalks of kale, stems removed, finely chopped (2-3 cups); 3/4 cup heavy cream; salt and pepper to taste; freshly grated Parmesan to taste, for topping; 1 loaf crusty bread, with butter (this one is so easy – or just a store-bought take-and-bake loaf!)

Zuppa Toscana is a creamy Italian-American sausage soup loaded with browned ground pork sausage, diced potatoes, and wilted kale in a rich, savory broth — a stovetop weeknight favorite that rivals restaurant versions.

🌍Italian-American 🏷️Zuppa toscana 🏷️Olive garden copycat 🏷️Soup recipe 🏷️Creamy soup recipe

Total

35 min

Servings

5

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Pinch Of Yum · by Lindsay Ostrom

Ingredients

1 tablespoon olive oil
1 lb. ground mild Italian pork sausage
1 onion, finely diced
3 cloves garlic, minced
2 medium russet potatoes, peeled and cubed (about 3-4 cups)
6 cups chicken broth (see notes)
2 stalks of kale, stems removed, finely chopped (2-3 cups)
3/4 cup heavy cream
salt and pepper to taste
freshly grated Parmesan to taste, for topping
1 loaf crusty bread, with butter (this one is so easy – or just a store-bought take-and-bake loaf!)

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Instructions

1
Heat the oil in a large Dutch oven (affiliate link) over medium high heat. Brown the sausage until fully cooked.
2
Add the onions and garlic to the sausage. Sauté for 5-7 minutes until soft and fragrant. FYI your house will smell AMAZING.
3
Add the potatoes and the broth. Simmer for 7-10 minutes, until the potatoes are tender. (Be careful not to let it go for too long, because the potatoes will start to get really soft.)
4
Add the kale and heavy cream. Simmer for 5 minutes until kale has wilted.
5
Season with salt and pepper, top with Parmesan for even more flavor, and dunk into that glorious broth with hot crusty bread.

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Tips & Notes

Pro tips

Brown the sausage thoroughly over medium-high heat to develop flavorful browned bits — don't rush this step, as it builds depth.
Add the cream in the final 2–3 minutes off heat or on low, stirring gently to prevent curdling.
Dice potatoes uniformly (about ½-inch cubes) so they cook evenly and become tender in 12–15 minutes.
Remove kale stems completely — they're tough and woody; chop leaves finely so they wilt quickly into the broth.

Substitutions

Russet potatoes → waxy potatoes like red or fingerling (hold shape better, less starchy)
Heavy cream → half-and-half or whole milk (lighter but less rich), or cashew cream (dairy-free)
Chicken broth → vegetable broth (mild flavor change) or beef broth (deeper taste)
Kale → spinach or Swiss chard (reduce cooking time for spinach)

Storage & make-ahead

Store cooled soup in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stovetop over medium heat, then stir in fresh cream to restore richness.

Common Questions

Can I use a different type of sausage?

Yes. Hot Italian sausage works for more spice, or sweet sausage for milder flavor. Spicy varieties may require reducing additional salt.

Can I make Zuppa Toscana ahead of time?

Yes. Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat; add cream after reheating to prevent curdling.

What's the best way to brown the sausage?

Break it into small pieces as it cooks in the pot over medium-high heat, stirring occasionally, for 5–7 minutes until no pink remains and edges are browned. Drain excess fat if needed before adding onions.

Can I substitute the kale?

Yes. Spinach, Swiss chard, or collard greens work well — add spinach at the very end to avoid overcooking; heartier greens like chard can be added earlier.