Name: Zuppa Toscana Soup with Italian Sausage Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound ground Italian sausage, hot or mild; 5 cups chicken broth; 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; 1 tablespoon butter; 1 cup heavy cream; Grated Parmesan cheese; Roughly chopped bacon

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.

A large red pot filled with a creamy soup that has several ingredients mixed in. The soup base is pale yellow and smooth, with visible chunks of cooked meat, bright green leafy kale, small pieces of orange shredded carrot, and bits of crispy bacon scattered throughout. A wooden spoon is partially dipped into the soup, showing some of the ingredients resting on it. The pot is sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh ground Italian sausage formed into a neat mound, a small pat of golden butter, one whole uncracked brown onion with smooth skin, three whole garlic cloves with papery skins intact, a small white ceramic bowl holding deep red hot sauce, a small white ceramic bowl filled with dark soy sauce, a small white ceramic bowl of fine white flour, a simple white ceramic bowl containing rich, creamy heavy cream, three whole russet potatoes with earthy skin, a small pile of fresh roughly chopped kale leaves, a small white ceramic bowl with bright yellow mustard powder, a small white ceramic bowl with dried green parsley flakes, a small white ceramic bowl with dried oregano leaves, a small white ceramic bowl with dried basil leaves, a small pinch of red pepper flakes on a white ceramic dish, a small white ceramic bowl of finely grated Parmesan cheese, and a small mound of roughly chopped crispy bacon pieces placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with creamy soup showing three main layers: large thin slices of yellow potato with rough edges floating on top, small chunks of browned sausage scattered evenly, and bright green kale pieces spread throughout. The creamy soup base is light tan with small specks of black pepper and red chili flakes. A silver spoon rests inside the bowl, reflecting light on the right side. The bowl is set on a white marbled surface, adding a clean background. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use turkey sausage instead of Italian sausage?

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.

Is it necessary to use heavy cream? Can I use milk instead?

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.

Can I make this soup vegetarian?

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.

What type of potatoes work best for Zuppa Toscana?

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.