Homemade Zuppa Toscana Soup Recipe

I just made a Creamy Zuppa Toscana Soup that’s shockingly richer than any restaurant bowl and you’ll keep scrolling because this one actually tastes like a meal, not a side.

I am obsessed with this creamy mess of a soup. I know, I know, but I can’t help it.

I love a bowl of Homemade Zuppa Toscana Soup after a long day because the broth feels so rich and the Italian sausage gives it that punch I crave. Kale adds a chew that makes it not just another cream soup.

And the parmesan-slicked surface? Yes please.

It’s bold, salty, and totally forgiving when dinner is chaos. This Creamy Zuppa Toscana Soup is the kind of comfort I actually want to eat again and again.

No pretense, just messy, delicious honesty.

Ingredients

• Italian sausage: it’s meaty backbone, spicy or cozy.
• Olive oil: slick richness, helps browning.
• Butter: creamy fat that tames flavors.
• Yellow onion: sweet base, melts into comfort.
• Garlic: garlicky punch that wakes everything.
• Basically flour: thickens; makes it cling.
• Chicken broth: savory liquid that comforts.
• Water: stretches the soup, keeps it light.
• Potatoes: starchy chunks that soak up broth.
• Bay leaf: herbal whisper, subtle aroma.
• Crushed red pepper: optional spicy kick.
• Salt: brings out flavors, don’t overdo.
• Black pepper: warm, sharp little nudge.
• Heavy cream: makes the soup luxuriously silky.
• Basically kale: leafy green, slightly bitter, healthy.
• Parmesan: salty, nutty finish; grate before serving.

Ingredient Quantities

• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp all purpose flour
• 4 cups low sodium chicken broth
• 1 cup water
• 4 medium russet or Yukon potatoes (about 1.5 lbs), peeled and thinly sliced or diced
• 1 bay leaf
• 1/4 tsp crushed red pepper flakes, optional
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 cup heavy cream
• 4 cups chopped kale (stems removed, loosely packed)
• 1/4 cup grated Parmesan cheese, plus extra for serving

How to Make this

1. Heat a large pot over medium-high heat, add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until nicely browned and no pink remains, about 6 to 8 minutes; transfer sausage to a bowl and drain off most of the fat, leaving about 1 tablespoon in the pot.

2. Add 1 tablespoon olive oil and 2 tablespoons butter to the same pot over medium heat; when the butter melts, add the chopped onion and cook until soft and translucent, about 5 minutes, then stir in the minced garlic and cook 30 seconds more until fragrant.

3. Sprinkle 2 tablespoons all purpose flour over the onion mixture and cook, stirring constantly, for 1 to 2 minutes to get rid of the raw flour taste and form a light roux.

4. Slowly whisk in 4 cups low sodium chicken broth and 1 cup water, scraping up any browned bits from the bottom of the pot so you get all the flavor.

5. Add the sliced or diced potatoes (about
1.5 lbs), the reserved browned sausage, 1 bay leaf, 1/4 teaspoon crushed red pepper flakes if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a simmer, then reduce heat and cook gently until the potatoes are fork tender, about 12 to 15 minutes depending on how thinly you sliced them.

6. Taste the broth and skim any excess fat from the surface if it looks greasy; adjust salt and pepper a bit if needed, remembering the Parmesan will add saltiness later.

7. Stir in 1 cup heavy cream and 4 cups chopped kale, adding the kale in batches if needed so it wilts down; simmer another 3 to 5 minutes until the kale is tender but still bright.

8. Remove the bay leaf, then stir in 1/4 cup grated Parmesan cheese until melted and incorporated; if the soup seems too thick, add a splash of water or broth to loosen it.

9. Serve hot with extra grated Parmesan at the table and a crack of fresh black pepper; leftovers keep well in the fridge for 3 days, just reheat gently so the cream doesn’t break.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven for browning sausage and simmering soup
2. Large skillet (optional) if you prefer browning sausage separately
3. Chef’s knife for chopping onion, garlic, potatoes and kale
4. Cutting board (preferably two if you like to keep meat separate)
5. Wooden spoon or sturdy silicone spatula for breaking up sausage and stirring the roux
6. Whisk for smoothing in the flour and broth so no lumps form
7. Measuring cups and spoons for broth, water, cream, flour and seasonings
8. Ladle and soup bowls for serving, plus a grater for fresh Parmesan

FAQ

Homemade Zuppa Toscana Soup Recipe Substitutions and Variations

• Italian sausage → ground pork or turkey seasoned with 1 tsp fennel seeds and a pinch of red pepper flakes, or use spicy chicken sausage for a lighter option
• Olive oil → canola or vegetable oil works fine for frying, or use avocado oil if you have it
• Heavy cream → whole milk plus 2 tbsp melted butter for richness, or use half and half for a lighter but still creamy finish
• Kale → baby spinach or chopped Swiss chard, fold in at the end until just wilted so it stays bright and tender

Pro Tips

1) Brown the sausage well, then scoop most of the fat out but leave about a tablespoon in the pot. That browned crust is flavor, so dont skip it, but too much grease will make the soup flat and greasy.

2) Cook the flour a bit longer than you think you need to when making the roux. 1 to 2 minutes sometimes isnt enough to lose that raw flour taste. If it smells a little toasty and looks slightly darker, youre good.

3) Cut the potatoes all about the same size so they cook evenly. If you like a slightly thicker, creamier body, mash or smash about a cup of the cooked potatoes against the pot side before adding the cream.

4) Add the kale at the end, in batches, and only simmer until bright and tender. Overcooked kale turns mushy and loses color. Also taste and hold back on salt until after you stir in the Parmesan, it makes the soup saltier than you expect.