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Zuppa Toscana

Creamy sausage-and-potato soup with kale that feels like a restaurant bowl but cooks like a real dinner. This is the payoff for buying extra Italian sausage “on purpose.” 😈
10–12 servings
Prep Time:
15 minutes
Level:
Beginner

This is one of those soups people request the second they see it. Italian sausage, potatoes, garlic, and greens in a creamy broth—simple ingredients, big payoff. And yes, this is exactly why you bought extra Italian sausage “on purpose.” It’s a dinner that feels a little fancy without acting high-maintenance, and it reheats like a champ for lunches.

Ingredients

  • 1–2 lb Italian sausage

  • 1 onion, diced

  • 3–4 cloves garlic, minced

  • 6–8 cups chicken broth

  • 4–6 potatoes, sliced thin (or diced)

  • 2–3 cups kale (or spinach)

  • 1–2 cups cream


    (or milk + thickener—see notes)

  • Salt + pepper to taste

Optional

  • Red pepper flakes (for heat)

Instructions

  1. Brown the sausage in a large pot. Drain excess grease if needed.

  2. Add diced onion and cook 3–5 minutes until softened.

  3. Add garlic and cook 30 seconds (don’t burn it).

  4. Add broth + potatoes. Simmer until potatoes are tender (about 15–20 minutes).

  5. Stir in kale and simmer 3–5 minutes (until softened).

  6. Lower heat and stir in cream. Warm through (don’t boil hard).

  7. Taste and adjust salt, pepper, and red pepper flakes if using.

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