Name: Zuppa Toscana Soup with Kale and Sausage Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound ground Italian sausage, hot or mild; 1 tablespoon butter; 5 cups chicken broth; 1 cup heavy cream; 1 small yellow onion, diced; 3 cloves garlic, minced; 3-4 small russet potatoes, about 1 lb.; 3 cups kale, roughly chopped; 1 teaspoon hot sauce; 1 teaspoon soy sauce (can substitute Worcestershire sauce); 3 tablespoons flour; 1 teaspoon mustard powder; 1 teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 pinch red pepper flakes (optional); Grated Parmesan cheese; Roughly chopped bacon

There’s something incredibly comforting about a steaming bowl of Zuppa Toscana Soup with Kale and Sausage Recipe. The rich, creamy broth paired with savory sausage and hearty potatoes makes it one of my go-to soups when I want both flavor and warmth in one pot.

A large, deep red pot filled with creamy soup that has a pale yellow color as the base. Inside the soup, there are visible layers of dark green kale leaves, small round pieces of light brown sausage, small strips of crisp reddish-brown bacon, and light orange shredded cheese. The soup looks thick and mixed with hints of freshly ground black pepper sprinkled throughout. A wooden spoon is scooping some soup from the pot, showing the mix of all the ingredients. The pot is placed on a surface with a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Zuppa Toscana Soup with Kale and Sausage Recipe
Top Tip
How to Serve Zuppa Toscana Soup with Kale and Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Zuppa Toscana Soup with Kale and Sausage Recipe

Why You'll Love This Recipe

This soup is a true crowd-pleaser that brings together classic flavors with simple ingredients. Over time, I've found it’s not just the taste but the process I adore—a bit like cooking together with friends and enjoying the satisfaction of hearty, homemade comfort food.

Rich and Flavorful Broth: The combination of sausage drippings, butter, and creamy broth creates a luscious, satisfying base.
Perfect Balance of Ingredients: Potatoes add heartiness, kale brings earthiness and a touch of green freshness, and sausage offers savory depth.
Flexible and Customizable: You can swap out kale for spinach or adjust sausage heat based on your preference—making it your very own version.
Comfort in a Bowl: It's filling, cozy, and ideal for chilly evenings or anytime you want a hug in soup-form.

Ingredients & Why They Work

Every ingredient in this Zuppa Toscana Soup with Kale and Sausage Recipe plays its part in harmony—each adding layers of flavor and texture that make the soup memorable. Here’s a quick peek at what you’ll need and why I love each component.

Flat lay of a small mound of fresh ground Italian sausage, a pat of pale yellow butter, a small yellow onion whole and unpeeled, three cloves of whole garlic with skins on, a small white ceramic bowl filled with vibrant red hot sauce, another small white ceramic bowl holding dark soy sauce, a small white ceramic bowl containing fine white flour, a simple white ceramic bowl of rich golden chicken broth, a small white ceramic bowl with thick creamy heavy cream, three whole russet potatoes with rough brown skins, a neat pile of dark green roughly chopped kale leaves, a small white ceramic bowl with bright yellow mustard powder, a small cluster of dried green parsley leaves, a small heap of dried oregano, a small heap of dried basil, a tiny pinch of red pepper flakes in a small white ceramic bowl, a small white ceramic bowl filled with finely grated pale ivory Parmesan cheese, a few roughly chopped pieces of cooked crispy bacon arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Italian sausage: The heart of the soup, it brings a savory punch and renders flavorful drippings essential for a rich base. I prefer mild sausage for a balanced flavor, but hot works if you want a bit more kick.
Butter: Adds creaminess and helps soften the onions as you build your soup layers.
Yellow onion: Provides a sweet aromatic base once sautéed, setting a foundation for the broth.
Garlic: Small but mighty, garlic deepens the flavor and adds warmth with every bite.
Hot sauce: Just a splash—it enhances flavor without making the soup spicy. Frank’s RedHot is my go-to here.
Soy sauce (or Worcestershire): Adds umami and a subtle depth that rounds out the broth beautifully.
Flour: Used to thicken the soup into a creamy consistency, eliminating any raw taste through careful cooking.
Chicken broth: The main liquid, it carries all the flavors and gives the soup its soul.
Heavy cream: Brings luxurious richness—don’t skip this unless you want a lighter version.
Russet potatoes: I use about a pound, sliced nicely—they absorb flavors while adding comforting heft.
Kale: Adds vibrant color, nutrients, and that slightly bitter contrast that balances the rich broth.
Seasonings (mustard powder, parsley, oregano, basil, red pepper flakes): Each herb and spice layers in complexity and harmony, turning simple ingredients into something extraordinary.
Parmesan and bacon (for serving): Freshly grated cheese and crispy bacon bits give the soup an irresistible finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Zuppa Toscana Soup with Kale and Sausage Recipe is how easily it adapts to your mood or pantry. I encourage you to experiment a bit—it’s part of the fun and makes the soup truly yours.

Swap in Spinach: On days when I don’t have kale, I grab spinach instead—it cooks faster and adds a tender green touch.
Choose Your Sausage Heat Level: Mild sausage keeps things relaxed, but if you’re feeling adventurous, hot Italian sausage brings out a braver flavor profile.
Adjust Creaminess: Want a lighter soup? Use half-and-half instead of heavy cream, or skip it for a brothier but still flavorful dish.
Make It Slow Cooker Friendly: I often use the slow cooker method when I’m busy—the flavors develop beautifully and require minimal hands-on time.

Step-by-Step: How I Make Zuppa Toscana Soup with Kale and Sausage Recipe

A white bowl filled with creamy soup that has several layers visible: large thin potato slices that are pale yellow with smooth edges, scattered small pieces of browned sausage, bits of dark green kale leaves, and small red bacon pieces. The soup base is thick and off-white with a slightly textured surface from the pepper and seasoning. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Sausage Gently

Start by browning the ground Italian sausage over medium heat. I like to keep it on medium—not too hot—so the sausage stays juicy and releases those delicious drippings. After about 10 minutes, when it’s cooked through and crumbled, scoop it out and set it aside, but don’t discard those drippings—they’re gold for flavor.

Step 2: Sauté the Onion and Build Flavor

In the same pot, add the sausage drippings plus a tablespoon of butter if needed. Toss in your diced onion and cook it gently for 5 minutes until soft and translucent—that’s when the sweetness really starts to develop. Stir in the minced garlic, hot sauce, soy sauce, and your mix of seasonings, then cook for another minute. This step wakes up your senses and sets the stage for the soup.

Step 3: Make the Roux and Add Liquids

Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flour taste. This bit is crucial for that perfectly creamy texture later on. Then, gradually add your chicken broth, whisking to avoid lumps, followed by the heavy cream. Bring everything to a gentle boil before reducing the heat to a simmer.

Step 4: Prep and Add Potatoes

While the broth simmers, wash and dry your russet potatoes. Cut them lengthwise, then slice thinly—about ¼ inch thick is ideal for cooking evenly. Add the potatoes along with the cooked sausage back into the pot. Let it simmer for around 10 minutes, just until the potatoes are tender but not mushy.

Step 5: Stir in the Kale and Finish Up

Finally, stir in the chopped kale and let the soup simmer for another 5 minutes. The kale softens just enough to be tender without losing its vibrant color or texture. At this point, your kitchen is probably smelling amazing, and your soup is just minutes away from the table.

Top Tip

Having made this soup countless times, I’ve learned a few tips that really elevate the finished dish. These have saved me from lumpy or bland broths and helped me achieve the perfect creamy yet hearty texture every time.

Medium Heat Sauté: Cooking your sausage over medium heat helps keep it juicy and provides flavorful drippings needed for the roux. High heat tends to dry out the sausage and leaves fewer drippings.
Slowly Add Liquids: Adding broth and cream gradually while stirring prevents lumps and ensures a smooth, velvety base.
Don't Overcook Potatoes: Keep an eye on your potato slices—they should be tender but still hold their shape to avoid a starchy soup.
Fresh Parmesan Garnish: A sprinkle of freshly grated cheese right before serving adds a wonderful nutty flavor and elevates the whole bowl.

How to Serve Zuppa Toscana Soup with Kale and Sausage Recipe

Garnishes

I always top my bowls with a handful of grated Parmesan cheese and some crispy bacon bits when I have them on hand. The cheese melts softly into the hot soup while the bacon adds that irresistible crunch and smoky contrast. If you like a little heat, a pinch of red pepper flakes is perfect, too.

Side Dishes

Nothing beats serving this soup with my favorite crusty bread—something airy with a good crust that’s perfect for dunking. Garlic bread, a simple baguette, or some fresh focaccia works beautifully. A crisp salad on the side can add a refreshing balance to the creamy soup, too.

Creative Ways to Present

For special occasions, I like to serve it in mini soup crocks or even hollowed-out bread bowls—that fun presentation makes family dinners feel a little fancier. You can also layer the garnishes in individual bowls and let guests top their own for a casual, interactive meal.

Make Ahead and Storage

Storing Leftovers

I store leftover Zuppa Toscana in airtight containers in the fridge, where it keeps nicely for up to 3 days. Just give it a good stir before reheating to redistribute the flavors and creaminess.

Freezing

This soup freezes well, though I recommend undercooking the potatoes slightly if you plan to freeze—it helps prevent them from getting mushy when reheated. The cream-based broth may separate just a bit, but a gentle whisk or stir while reheating brings it back nicely.

Reheating

I usually reheat leftovers on the stove over gentle heat, stirring often to keep the cream from separating. If it seems too thick, a splash of broth or milk smooths it right out. Microwave works in a pinch, just heat in intervals and stir in between.

Frequently Asked Questions:

Can I use turkey sausage instead of pork sausage?

Absolutely! Turkey sausage is a leaner alternative and will still deliver a nice flavor. Just choose a flavorful variety to keep the rich taste intact. You may need less butter as turkey sausage tends to be leaner and produces fewer drippings.

Is it possible to make this soup vegetarian?

Yes, you can skip the sausage and use vegetable broth for the base. To add protein and texture, try adding cooked white beans or tofu. Saute onions and garlic in olive oil and consider adding smoked paprika or liquid smoke for the smoky flavor the sausage would provide.

Can I prepare this soup in a slow cooker?

Definitely! After browning the sausage and sautéing the aromatics, transfer everything except the cream, potatoes, and kale to the slow cooker. Cook on low for 5-6 hours or high for 3-4. Add potatoes during the last 45 minutes and kale plus cream right before serving.

How do I prevent the soup from becoming too thick or too thin?

Start by adding liquids slowly and check the consistency as the soup cooks. If it gets too thick, thin it out with a little more broth or water. If it’s too thin, simmer uncovered to reduce it slightly. Thickening with flour requires gentle cooking to avoid lumps, so stir constantly during that step.

Final Thoughts

This Zuppa Toscana Soup with Kale and Sausage Recipe holds a special place in my kitchen—it’s like an edible warm hug after a long day. It’s straightforward to make but feels indulgent, making it one of those recipes I turn to when I want both comfort and something memorable. I hope you’ll enjoy making and sharing it as much as I do—it really is a classic worth keeping in your soup rotation.