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Zuppa Toscana

Zuppa Toscana is a creamy Italian soup made with spicy sausage, tender potato slices, and wilted kale simmered in chicken broth. Finish with heavy cream and grated parmesan, then reheat gently so the soup stays silky (and freezer-friendly).
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Zuppa Toscana
  • 1 lb spicy Italian sausage Use loose sausage for easy browning and breaking apart.
  • 4 potatoes Slice into thin rounds so they simmer tender in about 15 minutes.
  • 4 cup chicken broth Low-sodium works well if you plan to season carefully at the end.
  • 1 cup heavy cream Stir in after simmering so the soup doesn’t boil after it’s creamy.
  • 2 cup chopped kale Add near the end to wilt while keeping its color.
  • 1 onion Dice small for even sautéing.
  • 3 clove garlic Minced or finely chopped for quick flavor release.
  • 0.5 cup grated parmesan Use freshly grated for better melting and a smoother texture.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a Dutch oven over medium-high heat and brown the spicy Italian sausage, breaking it apart as it cooks. Cook until browned, then remove and set aside.
Sauté aromatics
  1. In the same Dutch oven, sauté the diced onion and minced garlic over medium heat until softened. Stir frequently so the garlic doesn’t brown.
Simmer potatoes
  1. Add the chicken broth and sliced potatoes to the pot. Bring to a simmer and cook for 15 minutes, until the potatoes are tender.
Add sausage and kale
  1. Return the browned sausage to the pot and stir to combine. Add the chopped kale and cook until wilted.
Make it creamy
  1. Stir in the heavy cream and grated parmesan. Heat through on low without boiling so the cream stays smooth.
Finish and serve
  1. Season with salt and pepper to taste before serving. Ladle into bowls while hot.

Notes

Cool the soup completely before freezing; cream-based soups tend to separate less when cooled slowly first. Store in the refrigerator up to 4 days in an airtight container, and freeze up to 3 months; thaw in the fridge overnight and reheat gently (do not boil) to keep the texture silky. For a dairy-light swap, use half-and-half instead of heavy cream and reduce parmesan slightly.