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Zuppa Toscana With Potatoes And Sausage Recipe
Marigold Voss

Zuppa Toscana With Potatoes And Sausage

A rich and comforting Italian-style Zuppa Toscana made with savory sausage, tender potatoes, and creamy broth. This hearty soup is perfect for cozy dinners and family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Video Notes

Ingredients
  

  • Amount Unit Name Required Notes
  • 1 lb Italian sausage mild or spicy
  • 2 tbsp Olive oil extra virgin
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Potatoes sliced, russet or Yukon gold
  • 4 cups Chicken broth low sodium
  • 1 cup Heavy cream or half-and-half
  • 2 cups Kale chopped, stems removed
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • ½ tsp Red pepper flakes optional

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Prep work
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add Italian sausage and cook until browned, breaking it apart.
  3. Remove excess grease if necessary and add chopped onion.
  4. Sauté onion until soft, then stir in minced garlic.
  5. Add sliced potatoes and pour in chicken broth.
  6. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  7. Stir in heavy cream and chopped kale.
  8. Season with salt, black pepper, and red pepper flakes.
  9. Simmer for 5 more minutes until kale is tender.
  10. Remove from heat and serve hot.

Video

Notes

  • Use spicy sausage for extra heat.
  • Substitute kale with spinach if preferred.
  • Do not boil after adding cream to prevent curdling.
  • Serve with crusty bread for best experience.