The Best Tuscan Soup (Zuppa Toscana)
A creamy, hearty soup with spicy Italian sausage, tender potatoes, and fresh kale. This restaurant-style copycat is pure comfort in a bowl and ready in just 40 minutes!
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 1 lb spicy Italian sausage bulk (or casings removed)
- 1 large yellow onion chopped
- 4-5 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 large Russet potatoes sliced thin (about 1/4 inch)
- 1 bunch curly kale stems removed and chopped
- 1 cup heavy cream
- Salt and black pepper to taste
- Optional: 1/4 tsp red pepper flakes for extra heat
- Optional: Grated Parmesan cheese for topping
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the spicy Italian sausage. Use a spoon to break it apart and cook until browned and cooked through, about 5-7 minutes.
- Add the chopped onion to the pot. Sauté for 3-4 minutes, stirring into the sausage fat, until the onion is soft.
- Add the minced garlic and optional red pepper flakes. Cook for 1 more minute, stirring constantly, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the sliced potatoes.
- Bring the soup to a boil, then reduce the heat to a medium-low simmer. Let it cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Add the chopped kale. Stir into the hot soup and let it wilt, which will only take 2-3 minutes.
- Turn the heat to low. Slowly pour in the heavy cream and stir to combine. Let the soup warm through for another 2-3 minutes, but do not let it come to a boil.
- Taste the soup and add salt and pepper as needed.
- Ladle into bowls and serve hot, garnished with grated Parmesan cheese if desired.
Notes
For an extra layer of flavor, cook 4 slices of chopped bacon in the pot before the sausage. Remove the bacon with a slotted spoon and save for topping. Cook the sausage and onion in the reserved bacon fat.