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Creamy Zuppa Toscana Recipe – Best Easy Italian Sausage Soup

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This creamy Zuppa Toscana is a comforting Italian sausage soup with tender potatoes, vibrant kale, and a silky broth. It’s quick, easy, and perfect for chilly nights or family gatherings.

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy, casings removed)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 medium russet potatoes, sliced into thin half-moons (about 1.5 lbs, skin on)
  • 2 cups chopped fresh kale, stems removed (or baby spinach)
  • 1 cup heavy cream (or half-and-half)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • Crumbled cooked bacon (optional, for topping)
  • Extra Parmesan cheese (optional, for topping)
  • Chopped fresh parsley (optional, for topping)

Instructions

  1. Heat a large Dutch oven over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed, leaving a little for flavor.
  2. Lower heat to medium. Add diced onion and cook until soft and translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Stir in sliced potatoes, then pour in chicken broth. Scrape up any brown bits from the bottom. Bring to a gentle boil, then reduce to a simmer.
  4. Cover and simmer for 12-15 minutes, until potatoes are tender but not falling apart.
  5. Stir in chopped kale and heavy cream. Simmer uncovered for 3-5 minutes, until kale is vibrant green and just softened. (If using spinach, add in the last minute.)
  6. Season with salt, black pepper, and red pepper flakes to taste. Stir in grated Parmesan cheese. Taste and adjust seasoning as needed.
  7. Ladle hot soup into bowls. Top with crumbled bacon, extra Parmesan, and chopped parsley if desired.

Notes

For gluten-free, check sausage and broth labels. For dairy-free, substitute heavy cream with unsweetened coconut milk or oat cream. Yukon Gold potatoes can be used for a creamier texture. Spinach or Swiss chard can replace kale. Brown sausage well for deeper flavor. Prep potatoes ahead and keep in cold water to prevent browning. Soup thickens as it sits; add broth to thin if needed. Leftovers taste even better the next day.

Nutrition

Keywords: Zuppa Toscana, Italian sausage soup, creamy soup, Tuscan soup, comfort food, easy soup recipe, weeknight dinner, gluten-free option, dairy-free option, potato soup, kale soup

Find it online: https://evabake.com/creamy-zuppa-toscana-recipe-best-easy-italian-sausage-soup/