There's something utterly comforting about a warm bowl of soup, especially one loaded with rich flavors and hearty ingredients. This Zuppa Toscana Soup with Italian Sausage Recipe delivers that cozy experience with a punch of savory goodness, making it a perfect pick-me-up on chilly days or anytime you need a bowl full of soul.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Zuppa Toscana Soup with Italian Sausage Recipe
- Top Tip
- How to Serve Zuppa Toscana Soup with Italian Sausage Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Zuppa Toscana Soup with Italian Sausage Recipe
Why You'll Love This Recipe
I've made this Zuppa Toscana Soup with Italian Sausage Recipe countless times, and it never disappoints. It strikes the perfect balance of creamy, spicy, and fresh with kale, offering depth and warmth that’s just downright addictive. Honestly, what’s not to love?
- Flavor-packed: The combination of Italian sausage, spices, and creamy broth creates layers of flavor that linger delightfully on your palate.
- Comfort food made fresh: It's a hearty soup that feels indulgent yet is packed with wholesome ingredients like potatoes and kale.
- Customizable heat level: Whether you prefer mild or hot sausage, plus a touch of hot sauce that adds flavor without overwhelming heat, this recipe adapts to what you like.
- Perfect for leftovers: It tastes just as good the next day (sometimes even better) and freezes well for busy weeknights.
Ingredients & Why They Work
Each ingredient in this Zuppa Toscana Soup with Italian Sausage Recipe plays a vital role, creating that iconic flavor we all crave. From the earthiness of the potatoes to the peppery bite of kale, everything comes together in harmony. Here’s a little insight into why the components work so well together—and some tips for snagging them at the store.
- Ground Italian Sausage: Using quality sausage, preferably with some fat content, builds a rich base flavor. Hot or mild works—choose what you enjoy!
- Butter: Adds extra richness and helps soften the onions beautifully.
- Yellow Onion: Offers a sweet, mellow depth once sautéed.
- Garlic: A must for that aromatic kick that makes soups memorable.
- Hot Sauce: More about flavor enhancement than heat; I love using Frank's for subtle complexity.
- Soy Sauce: Adds umami and balances the flavors; Worcestershire works in a pinch.
- Flour: Creates a gentle roux to thicken the broth for that creamy texture.
- Chicken Broth: The heart of almost every good soup, delivering savory depth.
- Heavy Cream: Gives the soup that smooth, luscious body that feels comforting.
- Russet Potatoes: Their starchy quality helps thicken and add substance; slice them thin for quicker cooking.
- Kale: The slightly bitter greens balance the soup’s richness perfectly.
- Seasonings (mustard powder, dried parsley, oregano, basil, red pepper flakes): Layer the flavor without overpowering.
- Parmesan Cheese and Bacon (for serving): These final touches boost umami and add a savory crunch.
Make It Your Way
I like to switch things up depending on the mood and what’s in my fridge. While the original recipe is perfect as is, adding a little spinach instead of kale or swapping in mild sausage can make it easier for picky eaters or those who prefer less heat.
- Variation: Once, I swapped kale for fresh spinach when I ran out, and honestly, it worked beautifully—softer texture but still vibrant green and nutritious.
- Dietary adjustments: For a lighter version, I’ve used half-and-half instead of heavy cream with good results, though it’s less indulgently creamy.
- Slow cooker method: I’ve done this in my Crock Pot on busy days, and it’s a hands-off way to get the same flavors with minimal effort.
Step-by-Step: How I Make Zuppa Toscana Soup with Italian Sausage Recipe
Step 1: Sizzle the Sausage Just Right
Start by cooking and crumbling the Italian sausage in a large soup pot over medium heat. This slower, steady heat (rather than high) lets the sausage stay juicy and releases flavorful drippings that make the soup extra rich. Once browned through, scoop the sausage out and set aside, but don’t discard those drippings—they’re gold.
Step 2: Build Your Flavor Base
Add the sausage drippings plus a tablespoon of butter back to your pot. Toss in diced onions and sauté until soft and translucent—about 5 minutes. Then stir in minced garlic, hot sauce, soy sauce, and your herbs and spices. Let those cook together for about a minute, releasing that amazing aroma that whispers 'dinner’s ready.'
Step 3: Make It Cozy and Creamy
Sprinkle the flour in and stir continuously for a couple of minutes to cook out its rawness—this step is crucial for a velvety texture. Then slowly add in the chicken broth bit by bit while stirring vigorously to avoid lumps. Follow up with the heavy cream the same way. Bring everything to a gentle boil, then lower to a simmer.
Step 4: Potato Time
Prepare your russet potatoes by washing and cutting them into thin slices (about ¼-inch thick). Add them to the pot along with your cooked sausage, letting the soup simmer until the potatoes are just tender, around 10 minutes—perfect timing to develop that creamy, hearty consistency.
Step 5: Finish with Greens
Stir in the chopped kale and let it wilt gently for about 5 minutes. This not only adds freshness but also a beautiful pop of color and texture contrast. Your soup is now ready for the final touches.
Top Tip
I’ve learned a few things along the way that make a big difference when you want that authentic, unforgettable Zuppa Toscana Soup with Italian Sausage Recipe experience. These are my tried-and-true secrets to soup success.
- Medium Heat Sausage Cooking: Cooking sausage over medium heat prevents it from drying out and provides flavorful drippings essential for the soup’s richness.
- Don’t Skip the Roux: Stirring in flour properly and cooking it before adding liquids ensures your soup thickens perfectly without any gritty texture.
- Balance Your Heat: Using just a teaspoon of hot sauce adds depth without making the soup spicy—trust me, the flavor boost is subtle and lovely.
- Slice Potatoes Thin: Cutting potatoes thin allows them to cook just right—tender but still holding shape—and speeds up the whole process.
How to Serve Zuppa Toscana Soup with Italian Sausage Recipe
Garnishes
I always top each bowl with freshly grated Parmesan and a sprinkle of red pepper flakes for a little extra kick. And if you’re feeling indulgent, some crispy chopped bacon adds a fantastic smoky crunch that elevates every spoonful.
Side Dishes
Pairing this soup with crusty bread, like a no-knead artisan loaf, is my favorite way to enjoy it. The bread soaks up all the extra broth, making every bite more satisfying. A simple green salad also balances out the richness if you want to keep things light.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls and garnished with fresh herbs like parsley or chives for a pop of color. Presentation is a game-changer when you want to impress guests or turn a simple meal into a celebration.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find they stay fresh and delicious for up to three days. Just remember to give the soup a good stir before reheating as ingredients settle.
Freezing
Freezing this soup works well, especially if you avoid overcooking the potatoes initially. I freeze it in portions and thaw overnight in the fridge. While cream-based soups can slightly separate after freezing, this one usually comes back together with gentle reheating.
Reheating
I reheat leftovers slowly over low heat on the stove to prevent curdling—the trick is patience. Adding a splash of fresh broth or cream during reheating can freshen it right up. Microwave works too, but watch for hot spots and stir often.
Frequently Asked Questions:
Yes, you can substitute turkey sausage for a leaner option, though it will change the flavor and fat content. You might want to add a bit more butter or oil to compensate for reduced drippings.
Heavy cream is preferred because it provides a rich, silky texture and helps the soup thicken nicely. Using milk can work but results in a thinner soup. To avoid curdling, add milk towards the end and warm gently.
To make a vegetarian version, swap out the Italian sausage for plant-based sausage or mushrooms and use vegetable broth. Adjust seasonings accordingly to maintain depth of flavor.
Russet potatoes are ideal because their starch helps thicken the soup and they hold their shape well. You can also try Yukon Gold for a creamier texture, but avoid waxy potatoes as they tend to get mushy.
Final Thoughts
This Zuppa Toscana Soup with Italian Sausage Recipe feels like a warm hug on a busy day, and I always find myself going back for seconds. It’s one of those recipes I’m excited to share with anyone who appreciates bold flavors and a bowl full of comfort. Give it a try—you’ll be surprised at how easy it is to make and how much it truly satisfies.
Print
Zuppa Toscana Soup with Italian Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
A hearty and creamy Zuppa Toscana soup featuring spicy Italian sausage, tender potatoes, kale, and a rich broth, perfect for a comforting meal any day.
Ingredients
Meat and Broth
- 1 pound ground Italian sausage, hot or mild
- 5 cups chicken broth
Vegetables and Seasonings
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce (can substitute Worcestershire sauce)
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch red pepper flakes (optional)
- 3-4 small russet potatoes, about 1 pound
- 3 cups kale, roughly chopped
Dairy and Fat
- 1 tablespoon butter
- 1 cup heavy cream
For Serving
- Grated Parmesan cheese
- Roughly chopped bacon
Instructions
- Cook Sausage: In a large soup pot over medium heat, cook and crumble the Italian sausage until fully cooked, about 10 minutes. Reserve 1 tablespoon of drippings and set the sausage aside. Use an additional tablespoon of butter if needed.
- Sauté Aromatics: Add the reserved drippings and butter to the pot. Add diced onions and cook over medium heat until softened, approximately 5 minutes. Stir in minced garlic, hot sauce, soy sauce, mustard powder, dried parsley, oregano, basil, and red pepper flakes. Cook for another 1 minute to release the flavors.
- Add Flour: Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flour taste.
- Add Liquids: Gradually pour in the chicken broth in small splashes while stirring. Then add the heavy cream in the same manner. Bring the soup mixture to a boil, then reduce the heat to a simmer.
- Prepare Potatoes: Clean and pat dry the russet potatoes. Cut each potato in half lengthwise, then slice into ¼-inch pieces. Add the sliced potatoes and the cooked sausage back into the soup.
- Simmer Soup: Let the soup simmer for 10 minutes, or until the potatoes are nearly fork tender. Then, stir in the chopped kale and simmer for an additional 5 minutes until kale is tender.
- Serve: Ladle the soup into serving bowls and garnish with grated Parmesan cheese, chopped bacon, and extra red pepper flakes if desired. Serve hot and enjoy!
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor without adding noticeable heat. Frank’s hot sauce is recommended.
- Hot Italian sausage is traditional, but mild sausage works if you prefer less spice. Jimmy Dean Original Pork Sausage is a good option.
- Cooking the sausage over medium heat helps keep it juicy and yields flavorful drippings for the roux.
- Freshly grated Parmesan cheese adds a nice garnish and extra flavor.
- Spinach can be substituted for kale if preferred or on hand.
- Pair this soup with crusty, airy bread like no-knead bread for a complete meal.
- For slow cooker method: skip the flour, cook sausage and onions first, transfer all but cream, potatoes, kale to slow cooker, cook as directed, add potatoes near end, stir in cream and kale just before serving.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based soups may lose some original texture after freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg

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