Easy Zuppa Toscana Soup Recipe

There’s something so comforting about a warm bowl of soup on a chilly day, especially when it’s this easy Zuppa Toscana recipe. Creamy, hearty, and brimming with flavor, this soup is one of those dishes that feels like a cozy hug in a bowl. Made with savory beef sausage, tender potatoes, fresh kale, and a velvety broth, it’s a meal that tastes like it simmered all day—but actually comes together in under an hour!

A few years back, I remember ordering a similar soup at a little Italian-inspired café during a weekend getaway. It was love at first bite! The rich broth, the satisfying chunks of potato, and the vibrant kale left such an impression that I immediately started experimenting at home. Over time, I’ve fine-tuned this recipe into something that not only hits all those nostalgic notes but also works perfectly for busy weeknights.

this RECIPE

A cozy origin story behind Zuppa Toscana 🍲

Zuppa Toscana, which translates to “Tuscan soup,” hails from the beautiful countryside of Tuscany, Italy. Traditional Tuscan soups are known for their rustic, no-frills approach—simple ingredients that come together in a way that’s both hearty and elegant. Historically, recipes like this were born out of necessity, using whatever fresh, local ingredients were on hand. Over the years, this soup has gained international popularity, often tweaked to suit regional palates. This version keeps things simple and flavorful while paying homage to those classic roots.

Let’s talk ingredients: simple but satisfying

The magic of this soup lies in its straightforward ingredient list.

• Beef sausage: This adds a savory depth to the soup and brings the heartiness you crave. You can also use turkey sausage or plant-based sausage for a lighter or vegetarian option.
• Yukon Gold potatoes: Creamy and buttery, these potatoes hold their shape beautifully during cooking. If you can’t find Yukon Golds, russets or red potatoes work well, though russets may break down slightly more.
• Chicken stock: The backbone of the broth! Opt for low-sodium chicken stock so you can control the saltiness. Vegetable stock is a great alternative if you’re making a vegetarian version.
• Kale: This leafy green not only adds a lovely pop of color but also packs in nutrients like vitamin C and iron. If kale’s not your thing, spinach makes a great substitute.
• Heavy cream: The secret to that creamy, dreamy broth. For a lighter version, try half-and-half or even coconut milk for a dairy-free twist.
• Garlic and onion: These build the base flavor of the soup, making everything taste richer and more aromatic.

Kitchen gear: What you need (and what you can skip)

To whip up this soup, you don’t need any fancy gadgets—just a few trusty tools:

• Large stockpot: This is essential for cooking everything in one pot. If you don’t have a stockpot, a Dutch oven works great.
• Slotted spoon: Handy for removing the sausage while leaving behind just the right amount of flavorful grease for sautéing.
• Sharp knife and cutting board: A good knife will make dicing the onion and chopping the potatoes and kale so much easier.

That’s it! No blenders, mixers, or special equipment required.

Step-by-step: My foolproof method (and a few tips)

This recipe is wonderfully straightforward, but here’s how I like to approach it:

1. Cook the sausage
   Start by browning the sausage in your stockpot over medium-high heat. The key here is to break it into bite-sized pieces as it cooks. Once it’s fully cooked, transfer the sausage to a plate with a slotted spoon. Keep about a tablespoon of grease in the pot for flavor, but don’t worry if you accidentally pour out a little too much—it’ll still taste amazing.
2. Sauté the aromatics
   Toss your diced onion into the pot and let it cook for about 5 minutes. You want it to soften and turn translucent. Then, add the minced garlic and sauté for just a minute. (Tip: Garlic cooks quickly, so keep an eye on it to avoid burning.)
3. Simmer the base
   Now, add your cubed potatoes, chicken stock, and cooked sausage. Bring everything to a gentle simmer. Lower the heat to medium-low and let it cook for about 10 minutes, or until the potatoes are fork-tender.
4. Add the kale and cream
   Stir in your chopped kale and heavy cream, then let the soup simmer for another 5 minutes. This is where the magic happens—the kale softens, the broth thickens slightly, and the flavors meld beautifully.
5. Season to taste
   Don’t forget to taste-test! Add salt and black pepper to suit your preferences. I like a little extra black pepper for a subtle kick.

Variations to make it your own

This Zuppa Toscana is wonderfully versatile! Here are some fun ways to tweak it:

• Vegetarian option: Use plant-based sausage and swap chicken stock for vegetable stock. Add a splash of nutritional yeast for extra umami.
• Low-carb twist: Replace the potatoes with cauliflower florets or diced turnips.
• Dairy-free version: Sub in coconut milk or cashew cream for the heavy cream—it adds a lovely richness without the dairy.
• Seasonal swaps: In the fall, throw in some diced butternut squash. During summer, swap kale for zucchini ribbons.
• Spicy kick: Add a pinch of red pepper flakes or use spicy beef sausage.

I’ve tried the low-carb version with cauliflower, and it’s surprisingly satisfying—it still has that creamy, hearty vibe!

How to serve it up in style

When it comes to serving, I like to keep things rustic yet inviting. Ladle the soup into wide bowls and top with a sprinkle of freshly grated Parmesan (totally optional, but delicious!). A side of crusty bread or homemade garlic knots is perfect for soaking up the broth. If you’re feeling fancy, garnish with a few kale leaves or a drizzle of olive oil.

Drink pairings

Since this soup is rich and creamy, I love pairing it with something light and refreshing. A sparkling lemonade or iced green tea complements the flavors beautifully. If it’s a cozy evening, a cup of herbal tea—like chamomile or mint—works wonders, too. For a crowd, try serving it with a pitcher of cucumber-infused water.

Storing and reheating tips

Leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup has thickened, just add a splash of chicken stock or water to loosen it up.

Freezing is also an option, but keep in mind that the cream may separate slightly when thawed. If you’re planning to freeze, consider leaving out the cream and adding it fresh when reheating.

Scaling the recipe for any crowd

This recipe is easy to adjust for different serving sizes. For a smaller batch, simply halve the ingredients. For a larger crowd, double everything but cook in a larger stockpot to avoid overcrowding. One note: When scaling up, keep an eye on the seasoning—it’s better to start with less salt and adjust as needed.

Encouragement to get cooking!

This easy Zuppa Toscana soup is one of those recipes that never fails to deliver comfort and flavor. Whether you’re cooking for a weeknight dinner or a casual get-together, it’s bound to impress. Plus, with so many ways to make it your own, you’ll never get bored. So grab your ingredients, turn on some music, and let’s get cooking—you’re going to love every cozy, creamy spoonful!

Frequently asked questions

1. Can I make this soup in a slow cooker?
Absolutely! Brown the sausage first, then add all ingredients (except the kale and cream) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the kale and cream during the last 30 minutes.

2. What’s the best way to cut potatoes for soup?
Cut them into roughly 1-inch cubes for even cooking. You don’t need to peel Yukon Gold potatoes unless you prefer to.

3. Can I freeze leftovers?
Yes, but for best results, freeze the soup without the cream and add it fresh when reheating.

4. What can I use instead of kale?
Spinach, Swiss chard, or even arugula work well as substitutes. Just add them at the end, as they cook quickly.

5. How can I thicken the soup?
If you like a thicker broth, mash a few of the potatoes with the back of a spoon before adding the cream.

Print