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This Zuppa Toscana Recipe is exactly the kind of soup you want on a cold day. Italian sausage, tender potatoes, and kale simmer in a rich, creamy broth for a hearty dinner that warms you right up. Serve it with Four Cheese Texas Toast or my Mom’s Potato Rolls for dipping.
Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.
Ingredient Notes
Here’s a quick look at the ingredients that make this Zuppa Toscana rich, creamy, and full of flavor.
- Italian Sausage: Use sweet or spicy Italian sausage, depending on how much heat you like.
- Butter: Butter builds the soup’s base and adds extra richness.
- Onion: Diced onion adds a mild sweetness and savory flavor to the soup.
- Garlic: Fresh minced garlic adds plenty of flavor and pairs well with the sausage and potatoes.
- All-Purpose Flour: Flour thickens the soup, giving the broth a creamy consistency.
- Chicken Broth: Chicken broth makes up the flavorful base of the soup.
- Bay Leaf: A bay leaf adds subtle flavor as the soup simmers.
- Salt & Pepper: Salt and pepper bring out the flavors of all the other ingredients.
- Kale Stalks: Remove the tough stalks, then tear the kale into bite-sized pieces so it cooks evenly.
- Russet Potatoes: Russet potatoes hold up well in the soup and help make it hearty and filling.
- Heavy Cream: Heavy cream gives the soup its smooth, creamy texture and rich finish.
How to Make Zuppa Toscana Soup
Here’s how to make Zuppa Toscana Soup step by step. For exact measurements and complete instructions, see the recipe card below.
Step 1: Cook Sausage
In a large pot, cook the sausage until browned and cooked through. Remove it from the pot and drain on a paper towel-lined plate.
Step 2: Add Remaining Ingredients (except heavy cream)
In the same pot, melt the butter and sauté the onion for about 5 minutes, or until softened. Add the garlic and cook for another minute, until fragrant.
Stir in the cooked sausage and flour. Cook for 2 minutes to remove the raw flour taste. Add the chicken broth and seasonings, then bring the soup to a boil.
Reduce the heat to a simmer and stir in the kale and potatoes. Cover and cook for 10 to 15 minutes, or until the potatoes are tender.
Pro Tip: To take the bitter edge off of the kale, blanch it for a couple of minutes in boiling water before adding to the soup.
Step 3: Add Heavy Cream + Serve
When the potatoes are tender, remove the bay leaf and stir in the heavy cream. Serve warm.
Make-Ahead Tip: You can make Zuppa Toscana a day ahead and keep it in the fridge. Let the soup cool completely, then cover and refrigerate. When you’re ready to serve, reheat it gently on the stove. Add a little chicken broth if the soup has thickened too much in the fridge.
Tips for Success
A few small details can make a big difference in the texture and flavor of Zuppa Toscana.
- Cook the flour long enough. After adding the flour to the sausage and onions, give it a full couple of minutes. This cooks off the raw flour flavor and helps it blend smoothly into the broth.
- Cut the potatoes evenly. Keeping the potato pieces close in size helps them cook evenly, so you don’t end up with some pieces falling apart while others are still firm.
- Don’t boil the soup after adding the cream. Once you add the heavy cream, keep the heat low and warm the soup gently. A hard boil can affect the creamy texture.
- Taste before adding more salt. Italian sausage and chicken broth can both contain quite a bit of salt, so check the seasoning near the end and adjust as needed.
- Use the soup’s natural starch to your advantage. As the russet potatoes cook, some of their starch releases into the broth and helps give the soup a thicker, creamier texture.
My Soup Isn’t Thick Enough. What Do I Do?
If your Zuppa Toscana isn’t as thick or creamy as you’d like, it’s easy to fix.
If the soup is already made: Whisk 2 tablespoons flour with 1/2 cup water to make a slurry. Slowly stir it into the soup and let it cook for 1 to 2 minutes, until slightly thickened.
Before you start cooking: Increase the flour to 6 tablespoons instead of 1/4 cup. Stir the flour into the cooked onions and sausage before adding the chicken broth. This will give the soup a thicker consistency.
What to Serve With Zuppa Toscana
Zuppa Toscana is hearty on its own, but a simple salad or warm bread makes it a complete meal.
- Garlic Bread: Buttery, cheesy garlic bread is perfect for dipping into the creamy broth and soaking up every last bit.
- Whole Wheat Rolls: These soft, fluffy rolls are a simple side for soup and are especially good served warm with butter.
- Garlic and Herb Pull Apart Biscuits: These buttery biscuits are topped with garlic, Parmesan, and herbs for a savory side that pairs well with the soup.
- Caesar Salad: A crisp Caesar salad adds fresh lettuce, crunchy croutons, Parmesan, and a creamy dressing alongside the rich soup.
- Oven Roasted Asparagus: Tender roasted asparagus makes an easy vegetable side that pairs well with a hearty bowl of Zuppa Toscana.
With the cold months of the year starting to settle in, make a nice, big, comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters! Have a great week, friends!
Zuppa Toscana (Olive Garden Copycat)
Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!
Ingredients
- 1 pound Italian Sausage sweet or spicy, you choose
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 1 bay leaf
- salt & pepper to taste
- 4 cups kale stalks removed & torn into bite sized pieces
- 2 medium russet potatoes washed and sliced into 1/2 inch pieces
- 1 cup heavy cream
Instructions
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In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
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In same pot, melt butter and saute onions until softened, about 5 minutes.
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Add garlic and cook until fragrant, another minute.
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Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste.
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Stir in chicken broth and seasonings. Bring to boil, then reduce to simmer.
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Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
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When ready to serve, remove the bay leaf and stir in heavy cream.
Nutrition
Calories: 549kcalCarbohydrates: 25gProtein: 17gFat: 43gSaturated Fat: 20gCholesterol: 122mgSodium: 1483mgPotassium: 951mgFiber: 1gSugar: 1gVitamin A: 5162IUVitamin C: 78mgCalcium: 136mgIron: 3mg
Variations:
There are plenty of easy ways to change up Zuppa Toscana based on what you have on hand. Here are a few ideas to try:
- Spinach: Replace the kale with spinach. Spinach will wilt more than kale, but it still adds plenty of flavor and nutrition.
- Beans: Instead of using potatoes, try canned white beans. You can also use pretty much any canned bean you have on hand.
- Bacon: Sauté some bacon along with the sausage for an extra boost of flavor.
- Veggies: Feel free to load the soup up with vegetables. Carrots, celery, zucchini, and broccoli are all great options.
- Smoked Sausage: Don’t like Italian sausage? Try a flavorful smoked sausage instead. Since the sausage adds so much flavor to the soup, choose one you really enjoy.
Love Kale? Here are More Kale Recipes:
Storing and Reheating Leftover Zuppa Toscana Soup
Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 3 to 4 days.
To Freeze: Let the soup cool completely, then transfer it to a freezer-safe, airtight container. Freeze for up to 3 months.
To Thaw: Thaw the soup overnight in the refrigerator.
To Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing it to a boil, as the potatoes can become too soft and the cream can separate.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.
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