Zuppa Toscana is a delicious soup from Tuscany, Italy. It’s made with fresh vegetables along with spicy Italian sausage, cream, garlic, and more. This versatile recipe makes a wonderful lunchtime snack, especially served with crusty bread, or you can enjoy a smaller portion as an appetizer before a meat-centric main course.

This soup is easy to put together, suitable for making ahead and it’s also a kind of comfort food because it’s warming and delicious, so you will be able to enjoy it whenever you wish.

The soup is endlessly adaptable and you can throw in any vegetables you find lurking in your crisper drawer which are slightly past their prime. In Italy, home cooks like to throw any veggies, meats and other seasonings in this soup and, because they will just use whatever they happen to have, the outcome is deliciously different every time.

Try this recipe for yourself and see how well the Tuscans eat.

Why You’ll Love the Recipe:

Zuppa Tuscana is a delicious Italian soup boasting spicy sausage, fresh vegetables including nutritious kale, and simple seasonings. A bowlful of this will fill your belly and leave a big smile on your face.

How to Serve It:

Zuppa Toscana is delicious served in bowls and paired with crusty Italian bread such as ciabatta.

Ingredients:

garlic cloves
chicken broth
fresh kale
spicy Italian sausage
russet potatoes
heavy cream
white onion
olive oil
red pepper flakes (optional)
Salt and black pepper, to taste

How to make One-Pot Zuppa Toscana:

Step 1. Heat the oil in a large pot, then add the sausage and cook for 5 minutes or until no longer pink, breaking it up with a wooden spoon.

Step 2. Add the onion and cook for 5 minutes, then add the garlic and cook for another couple of minutes.

Step 3. Add the chicken broth and potatoes.

Then bring to a boil.

Step 4. Turn the heat down and simmer for 15 minutes or until the potatoes are tender.

Step 5. Strip the kale leaves from the woody stalks and discard the stalks before chopping or tearing the leaves into pieces.

Step 6. Stir in the kale and cook for a few minutes or until the kale wilts.

Step 7. Stir in the red pepper flakes (if using) and cream, and add salt and black pepper to taste.

Italian food fans won’t be disappointed with this delicious recipe for zuppa Toscana, or Tuscan soup. It’s bursting with flavor and nutrients and makes a wonderfully warming lunch or supper for the whole family.

Zuppa Tuscana

Print Recipe Pin Recipe

Cook Time 40

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

4 minced garlic cloves
6 cups chicken broth
1 bunch fresh kale
1 pound spicy Italian sausage
3 peeled chopped large russet potatoes
1 cup heavy cream
1 diced white onion
1 tablespoon olive oil
¼ teaspoon red pepper flakes optional
Salt and black pepper to taste

Method

Heat the oil in a large pot, then add the sausage and cook for 5 minutes or until no longer pink, breaking it up with a wooden spoon.
Add the onion and cook for 5 minutes, then add the garlic and cook for another couple of minutes.
Add the chicken broth and potatoes and bring to a boil.
Turn the heat down and simmer for 15 minutes or until the potatoes are tender.
Strip the kale leaves from the woody stalks and discard the stalks before chopping or tearing the leaves into pieces.
Stir in the kale and cook for a few minutes or until the kale wilts.
Stir in the red pepper flakes (if using) and cream, and add salt and black pepper to taste.

Can You Make It Ahead?

You can make this in advance as long as you keep it refrigerated,

Storage Instructions:

Keep this Tuscan soup refrigerated in an airtight container and eat within 4 days.

Variations and Substitutions:

Any kind of meat, poultry and vegetables can go into a zuppa Toscana recipe. You can also add some mini pasta shapes if you like.