Soup season is going strong! If you’re searching for a new dish to try, this Zuppa Toscana is perfect: hearty, savory, and comforting. Sausage, potato, and kale come together in this straightforward Italian-American soup — one of my family’s most-loved winter dinners. With just a few ingredients and pantry staples, you can whip up a remarkable meal. A splash of heavy cream makes it extra rich, but you can also skip it for a lighter, brothy version that’s just as delicious. Serve with some Parmesan or Romano cheese on top and a side of a beautiful loaf of ciabatta or focaccia. 

Zuppa Toscana - sausage, potato, and kale soup

Serves: 6-8  | Prep Time: 5 minutes  |  Cook Time: 30 minutes

Ingredients

• 2 lbs. Italian sausage (mild or hot)

• ¼ - ½ tsp. red pepper flakes, or to taste

• ½ - 1 tsp. fennel seeds

• Freshly cracked black pepper

• 1 large yellow onion, diced

• Salt

• 4-5 cloves garlic, minced

• 8 cups chicken broth

• 1 lb. Yukon gold potatoes, diced

• 4 cups chopped kale

• 1 - 1 ½ cups heavy cream

• Parmesan or Romano cheese for serving

Directions

1. To a large pot over medium to medium-high heat, add Italian sausage. Season the sausage with red pepper flakes, fennel seeds, and fresh cracked black pepper. Use a spatula or spoon to break the sausage into bite-sized pieces and cook until no longer pink. 

2. Remove the sausage from the pot and strain it on paper towels. Remove the grease from the pot, leaving about 1-2 tablespoons behind. 

3. Add the diced onion to the pot and season with a bit of salt. Cook down until soft, then add in the minced garlic. 

4. Once the garlic is cooked and fragrant, add the sausage crumbles back in. Then add the chicken broth and diced potatoes. 

5. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10-15 minutes (depending on the size of the potatoes).

6. Remove the lid, add the chopped kale, mix through, and cook for 1-2 minutes. 

7. Cut off the heat and stir in the heavy cream. Taste and season with salt and pepper if needed. Serve with Parmesan or Romano cheese. 

Notes:

If you wish to have leftovers, I suggest pouring a dash of cream into individual bowls instead of the whole pot. That way you don’t run the risk of splitting the cream. 

Dairy free? Soup is just as good without the cream or substitute with coconut cream or coconut milk.