Print

Creamy Tuscan Sausage and Potato Zuppa Toscana

creamy tuscan sausage zuppa toscana - featured image
Print Recipe

A cozy and comforting soup featuring spicy Italian sausage, tender potatoes, kale, and a creamy broth, perfect for chilly evenings and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 1 lb Italian sausage, mild or spicy, casings removed
  • 4 medium russet potatoes, peeled and thinly sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chopped kale (can substitute spinach or Swiss chard)
  • 6 cups low-sodium chicken broth or stock
  • 1 cup heavy cream
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 7–8 minutes. Transfer the sausage to a bowl and set aside, leaving the fat in the pot.
  2. Add the diced onions to the pot and cook in the remaining sausage fat until softened and translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Pour in the sliced potatoes and chicken broth. Stir and bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are tender but not falling apart, about 12 minutes.
  4. Return the cooked sausage to the pot and add the chopped kale. Stir and cook uncovered for about 5 minutes until the kale wilts and flavors meld.
  5. Slowly stir in the heavy cream, then season with salt, pepper, and red pepper flakes if using. Simmer gently for a few minutes until heated through and slightly thickened. Adjust seasoning as needed.
  6. Ladle the soup into bowls and serve hot. Optionally, add a small squeeze of fresh lemon juice before serving to brighten flavors.

Notes

For a dairy-free version, substitute heavy cream with canned coconut milk. Use low-sodium broth and check sausage labels for gluten-free options. Thinly slice potatoes for even cooking. Add kale near the end to keep it vibrant. To prevent cream curdling, add cream slowly over low heat. Leftovers thicken; add broth or water when reheating. Freezing is possible but omit cream and kale; add fresh when reheating.

Nutrition

Keywords: Tuscan sausage soup, Zuppa Toscana, creamy sausage soup, potato soup, kale soup, easy dinner, comfort food, Italian soup

Find it online: https://avabake.com/creamy-tuscan-sausage-and-potato-zuppa-toscana-recipe-easy-and-comforting/