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Zuppa Toscana Recipe: Creamy Italian Sausage and Potato Soup

This hearty Zuppa Toscana brings the warmth of Tuscany with tender potatoes, savory Italian sausage, and vibrant kale swimming in a rich, creamy broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage (mild or spicy)
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds red potatoes, sliced thin
  • 2 cups heavy cream
  • 2 cups fresh kale, chopped (stems removed)
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Method
 

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized chunks with a wooden spoon. Cook for 5-6 minutes until browned and cooked through. The sausage should sizzle actively and develop golden-brown edges. Remove sausage and set aside, leaving the flavorful drippings in the pot.
  2. Add chopped bacon to the same pot and cook for 4-5 minutes until crispy. The bacon fat will combine beautifully with the sausage drippings, creating an incredibly rich base for your Zuppa Toscana. Remove bacon and set aside, leaving about 2 tablespoons of fat in the pot.
  3. Add diced onion to the pot and sauté for 3-4 minutes until softened and translucent. The onions will absorb all those wonderful flavors from the bottom of the pot. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in chicken broth, scraping up any browned bits from the bottom of the pot with your wooden spoon. Add sliced potatoes and bring to a boil. Reduce heat to medium and simmer for 12-15 minutes until potatoes are fork-tender. The potatoes should hold their shape but give easily when pierced.
  5. Return the cooked sausage and bacon to the pot. Slowly stir in heavy cream, then add chopped kale. Simmer for 2-3 minutes until kale wilts and turns bright green. Season with salt, pepper, and red pepper flakes to taste.

Notes

Budget-friendly swaps: Use turkey sausage instead of pork, substitute half-and-half for heavy cream, or replace kale with spinach. Don't slice potatoes too thick or they won't cook evenly. Avoid boiling after adding cream, which can cause curdling. Add kale at the very end to prevent it from becoming mushy. Store leftover soup in refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on stovetop over low heat, stirring occasionally to prevent cream from separating.