Zuppa Toscana with Sausage, Potatoes and Kale
A creamy sausage, potato and kale soup inspired by Italian-American Zuppa Toscana.
Zuppa Toscana is a hearty Italian-American soup with browned sausage, tender potatoes and greens in a creamy broth. This version uses a moderate amount of sausage and lets the potatoes thicken the soup naturally. Brown the meat first, soften the onion and garlic in its drippings, then simmer the potatoes until a knife slides through easily. Stir in kale and cream at the end so the greens stay vivid and the broth does not boil hard. Serve with Parmesan and bread for a filling weeknight meal. In a large heavy pot over medium heat, cook sausage, breaking it into small pieces, until browned and cooked through, 7 to 9 minutes. Spoon off excess fat, leaving about 1 tablespoon.
Recipe card
Zuppa Toscana with Sausage, Potatoes and Kale
Equipment: Large heavy pot, chef’s knife, cutting board, ladle
Ingredients
Instructions
Brown sausage
In a large heavy pot over medium heat, cook sausage, breaking it into small pieces, until browned and cooked through, 7 to 9 minutes. Spoon off excess fat, leaving about 1 tablespoon.
Soften aromatics
Add onion and cook 4 minutes until soft. Stir in garlic for 30 seconds.
Simmer potatoes
Add potatoes and stock. Bring to a boil, then lower to a steady simmer for 12 to 18 minutes until potatoes are tender.
Add greens
Stir in kale and simmer 3 to 5 minutes until wilted and tender.
Finish soup
Lower heat and stir in cream, salt and pepper. Warm gently without boiling. Taste and adjust seasoning.
Serve
Ladle into bowls and top with Parmesan.
How to tell when it is ready
Potatoes should be tender when pierced; sausage should be fully cooked before stock is added.
Tips
- Slice potatoes evenly so they cook at the same rate.
- Drain excess sausage fat for a less greasy broth.
- Add kale only after the potatoes soften.
- Warm cream gently to avoid curdling.
Troubleshooting
- If soup is too thick, add hot stock.
- If potatoes are still firm, simmer them longer before adding kale.
Substitutions
- Use turkey sausage, though the broth will be leaner.
- Use half-and-half for a lighter soup; keep it below a boil.
Variations
- Use hot Italian sausage for heat.
- Add red pepper flakes with the garlic.
Serving suggestions
- Serve with crusty bread.
- Add a crisp green salad.
- Offer extra Parmesan.
- Pair with roasted vegetables.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate within 2 hours in a covered container for up to 3 days. Reheat gently until steaming; avoid boiling after adding cream.
Storage
Refrigerate within 2 hours in a covered container for up to 3 days. Reheat gently until steaming; avoid boiling after adding cream.
Food safety
Refrigerate leftovers within 2 hours and reheat until steaming throughout.
Frequently asked questions
Can I use spinach instead of kale?
Yes. Stir in baby spinach just before the cream; it wilts in about 1 minute.
How should I store zuppa toscana with sausage, potatoes and kale?
Refrigerate within 2 hours in a covered container for up to 3 days. Reheat gently until steaming; avoid boiling after adding cream.
Serve with crusty bread. Refrigerate within 2 hours in a covered container for up to 3 days. Reheat gently until steaming; avoid boiling after adding cream.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.