Hearty Italian Zuppa Toscana Recipe

Craving a bowl of warm comfort? This Italian Zuppa Toscana (Sausage, Kale, & Potato Soup) is just what you need. It’s one of those international soups that’s rich in flavor and has a way of bringing everyone together around the table. With its hearty ingredients, this specialty soup is perfect for chilly evenings or when you’re seeking a taste of Italy right at home.

This recipe is not just about filling your belly; it’s about enjoying a delightful blend of textures and tastes. The combination of savory sausage, tender kale, and creamy potatoes creates a comforting experience that you’ll want to savor again and again. Plus, the ease of preparation makes it a go-to for busy weeknights.

Whether you’re hosting a dinner party or just cooking for yourself, this Zuppa Toscana will impress with its vibrant flavors and comforting nature. It’s a dish that feels like a warm hug in a bowl.

The Ultimate Comfort in a Bowl: Zuppa Toscana

A bowl of Italian Zuppa Toscana with sausage, kale, and potatoes in creamy broth, garnished with Parmesan cheese.

This Zuppa Toscana is a rich and satisfying soup featuring juicy sausage, fresh kale, and creamy potatoes. The broth is infused with the perfect balance of spices, making each spoonful a delicious experience. You can expect a robust flavor profile that’s both hearty and comforting, ideal for cozy gatherings or family dinners.

Ingredients

1 pound Italian sausage, casings removed
1 medium onion, diced
3 cloves garlic, minced
4 medium potatoes, diced
6 cups chicken broth
2 cups kale, chopped
1 cup heavy cream
1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

Cook the Sausage: In a large pot, cook the Italian sausage over medium heat until browned. Break it up with a spoon as it cooks.
Sauté Aromatics: Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
Add Potatoes and Broth: Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
Incorporate Kale: Stir in the chopped kale and let it cook until wilted, about 5 minutes.
Creamy Finish: Reduce heat to low and stir in the heavy cream, letting it warm through. Season with red pepper flakes, salt, and pepper to taste.
Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Enjoy warm!