Allergens: Dairy (cream) | Gluten (if using flour-thickened sausage or serving with bread) | Pork | Nut-Free

Cuisine: Italian-American (Tuscan-inspired)

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Zuppa Toscana is a Tuscan-inspired, Italian-American comfort soup made popular for its rich, creamy broth, hearty potatoes, and garlicky sausage. While it’s not a traditional “named” soup you’d see across Tuscany in the same way as ribollita, it borrows Tuscan flavors—kale, garlic, olive oil, and rustic simplicity—and turns them into a weeknight-friendly bowl that feels indulgent but can be made lighter with a few smart swaps.

Recipe Details

• Servings: 6
• Category: Soup
• Estimated Time: 35–45 minutes

Ingredients

• 1 tbsp olive oil
• 400 g Italian sausage (mild or spicy), casings removed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1.2 L chicken stock (or vegetable stock)
• 450 g potatoes, thinly sliced (about 3 medium)
• 1 tsp salt, to taste
• ½ tsp black pepper
• ½ tsp chili flakes (optional)
• 200 ml cooking cream (or heavy cream)
• 1 bunch kale, stems removed, chopped (about 4 packed cups)

Optional: 4–6 strips bacon, crisped and chopped (for topping)

Instructions

1. Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it up into small pieces. Remove excess fat if needed.
2. Sauté aromatics: Add onion and cook 3–4 minutes until soft. Add garlic and chili flakes; cook 30 seconds until fragrant.
3. Simmer potatoes: Pour in stock. Add sliced potatoes, salt, and pepper. Bring to a boil, then reduce to a gentle simmer for 12–15 minutes until potatoes are tender.
4. Finish with cream + kale: Stir in cream, then add kale. Simmer 3–5 minutes until kale is tender and bright green. Taste and adjust seasoning.
5. Serve: Ladle into bowls. Top with crispy bacon (optional) and a grind of black pepper.

Kitchen Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Ladle

Dietary Substitutions & Allergen Swaps

• Dairy-Free: Replace cream with full-fat coconut milk or unsweetened oat cooking cream.
• Gluten-Free: Use gluten-free sausage and confirm stock is gluten-free.
• Low-Carb: Swap potatoes for cauliflower florets or turnips/radish (simmer until tender).
• Lean Option: Use chicken or turkey sausage; skim excess fat.
• Vegetarian: Use plant-based sausage and vegetable stock.

Chef’s Tips

• Slice potatoes thinly so they cook fast and thicken the soup naturally.
• Don’t overcook kale—add at the end to keep it vibrant.
• Flavor lift: A small squeeze of lemon before serving brightens the creaminess.

Wine Pairing

Pair with Chianti, Pinot Noir, or an oaked Chardonnay. Non-alcoholic: sparkling water with lemon or unsweetened iced tea.

Nutrition Facts (Estimate)

Serving Size: 1 bowl (approx. 350 ml)  |  Servings Per Recipe: 6 Nutrient Amount Per Serving

Calories520 kcal

Total Fat38 g

Saturated Fat14 g

Cholesterol105 mg

Sodium980 mg

Total Carbohydrate26 g

Dietary Fiber3 g

Total Sugars3 g

Protein20 g

Potassium780 mg

Estimates only; will vary by sausage brand and cream used.

Frequently Asked Questions

Can I make Zuppa Toscana ahead of time? Yes. It tastes even better the next day. Reheat gently—avoid hard boiling once cream is added.

Can I freeze it? You can, but cream soups can separate. For best results, freeze before adding cream, then add cream when reheating.

What’s the best kale for this? Curly kale is classic. Lacinato (Tuscan) kale is softer and more “Tuscan-style.”

How do I thicken it without flour? Thinly sliced potatoes naturally thicken as they simmer. You can also mash a few potato slices into the broth.

Cook this for a cozy night in and tag @simplycookingx so we can feature your bowl.