Creamy Zuppa Toscana Soup: A Cozy, Copycat Recipe
You know what? This Zuppa Toscana soup is basically a hug in a bowl. I’m totally obsessed with how it mixes spicy sausage, soft potatoes, and bright green kale in the creamiest broth ever. It tastes just like the restaurant version, but you get to make it at home.
Perfect for cold nights when you need something warm and cozy. The creamy, spicy combo is absolutely AMAZING! Trust me, once you try this, you’ll be making it all the time.
Ingredients You’ll Need
Honestly, this soup is super simple to throw together. You probably have most of this stuff already! Check the recipe card below for the exact amounts you need.
- Italian Sausage: This is what gives the soup its yummy, spicy flavor that makes it so good.
- Russet Potatoes: They soak up all that delicious broth and make the soup nice and hearty.
- Kale: Adds healthy greens and a nice earthy taste that goes perfectly with the cream.
- Heavy Cream: Makes everything rich and silky smooth. This is what makes it so dreamy!
- Chicken Broth: The base that holds everything together and adds so much flavor to every bite.
- Onion and Garlic: These make your kitchen smell incredible while you’re cooking. Can you imagine that?
How to Make Zuppa Toscana Soup
Ready to make this? It only takes about 40 minutes and it’s really easy. Just follow along!
Step 1: Brown the Sausage
Take 1 pound Italian sausage out of the casings and crumble it into your pot. Cook it on medium-high heat for 6-8 minutes until it’s nice and brown. Break it up with your spoon as you go. Drain most of the fat but keep a little for flavor.
Step 2: Sauté Aromatics
Toss in 1 diced onion and cook it for 4 minutes until it gets soft and see-through. Then add 3 minced garlic cloves and cook for one more minute. It’ll smell so good!
Step 3: Add Broth and Potatoes
Pour in 6 cups chicken broth and add 4 sliced russet potatoes (cut them about ¼-inch thick). Bring it to a boil, then turn it down and let it simmer for 15 minutes. The potatoes should be nice and tender.
Step 4: Incorporate Kale
Stir in 4 cups chopped kale (take out those tough stems first) and cook for 3-4 minutes. The kale will wilt down but stay pretty and green. What do you think so far?
Step 5: Finish with Cream
Turn the heat down to low and add 1 cup heavy cream with ½ teaspoon red pepper flakes. Warm it up for 2 minutes but don’t let it boil. Add salt and pepper however you like it, then dig in!
Tips for the Best Zuppa Toscana Soup
- Use hot Italian sausage if you want more spice, or mix hot and sweet together for balance.
- Slice potatoes the same thickness so they all cook at the same time and get tender together.
- Don’t boil after adding cream or it might curdle and get weird. Keep it on low heat!
- Add kale near the end so it stays bright green and doesn’t get mushy or overcooked.
- Let soup rest five minutes before serving so all the flavors come together nicely. Worth the wait!
Variations and Substitutions
Want to switch things up? This soup is super flexible and you can change it however you want!
- Turkey Sausage: Makes it lighter and healthier but still tastes really good and savory.
- Spinach Instead of Kale: Milder flavor and wilts super fast. Nice if you’re not into kale!
- Coconut Milk for Cream: Perfect if you can’t do dairy. Adds a little sweetness too.
- Cauliflower Instead of Potatoes: Great for low-carb diets and still makes the soup nice and filling.
Want more Italian cozy soups? Check out my Lasagna Soup with Ricotta, Italian Penicillin Soup, or this Copycat Olive Garden Minestrone Soup.
Frequently Asked Questions
Can I make Zuppa Toscana soup ahead of time?
Yeah! Make the whole thing but wait to add the cream until you reheat it. This keeps it from separating.
How do I store leftover Zuppa Toscana?
Put it in an airtight container in the fridge. It’ll last up to four days and taste great!
Can I freeze this soup?
Freeze it without the cream for up to three months. Add fresh cream when you reheat it for best results.
What should I serve with Zuppa Toscana?
Crusty bread, garlic bread, or a Caesar salad all go perfectly with this soup. So good together!
Why is my soup too thin?
Just simmer it longer without a lid to thicken it up. Or mash some potatoes to make it creamier.
Can I use a different type of potato?
Yukon Gold potatoes work great too! They hold their shape really well and taste delicious in this soup.
How spicy is this soup?
It’s just a little spicy from the sausage and red pepper flakes. You can make it milder or spicier though.
Can I make this in a slow cooker?
Brown the sausage first, then put everything except cream and kale in the slow cooker for four hours on low.
Creamy Zuppa Toscana Soup
Ingredients
- 1 pound Italian sausage casings removed
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 4 medium russet potatoes sliced ¼-inch thick
- 4 cups kale chopped (stems removed)
- 1 cup heavy cream
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Take the sausage out of the casings and brown the meat in your pot on medium-high for 6-8 minutes.
- Toss in diced onion and cook for 4 minutes until soft, then add minced garlic for 1 minute.
- Pour in chicken broth and add sliced potatoes, then bring to a boil and lower to a simmer.
- Cook potatoes until they’re tender when you poke them with a fork, about 15 minutes of gentle simmering.
- Add chopped kale to the soup and cook for 3-4 minutes until it wilts but stays bright green.
- Turn the heat to low and stir in heavy cream with red pepper flakes, warming for 2 minutes gently.
- Add salt and pepper to taste, however you like it, then serve it up hot and ENJOY!
Notes
- Brown the sausage really well to get the best flavor and cook out the extra fat properly.
- Cut potatoes the same size so they cook evenly, and you get perfect texture in every bite.
- Keep the heat low when adding cream so it doesn’t curdle and stays smooth and silky throughout.
- Store leftovers in the fridge for up to four days in a container with a tight lid.
- Freeze without cream for up to three months for the best quality and texture when you reheat.
