Name: Zuppa Toscana Soup with Sausage and Kale Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound ground Italian sausage, hot or mild; 1 tablespoon butter; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon hot sauce; 1 teaspoon soy sauce (can substitute Worcestershire sauce); 1 teaspoon mustard powder; 1 teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 pinch red pepper flakes (optional); 3 tablespoons flour; 5 cups chicken broth; 1 cup heavy cream; 3 to 4 small russet potatoes, about 1 pound; 3 cups kale, roughly chopped; Grated Parmesan cheese; Roughly chopped bacon

There’s something incredibly comforting about a warm bowl of homemade soup, and this Zuppa Toscana Soup with Sausage and Kale Recipe hits all the right notes. Creamy, hearty, and packed with bold flavors, it’s exactly what you want on a chilly day or whenever you need a little kitchen hug.

A large red pot filled with a creamy soup that has several ingredients mixed in. The soup base is pale yellow and smooth, with visible chunks of cooked meat, bright green leafy kale, small pieces of orange shredded carrot, and bits of crispy bacon scattered throughout. A wooden spoon is partially dipped into the soup, showing some of the ingredients resting on it. The pot is sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Zuppa Toscana Soup with Sausage and Kale Recipe
Top Tip
How to Serve Zuppa Toscana Soup with Sausage and Kale Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Zuppa Toscana Soup with Sausage and Kale Recipe

Why You'll Love This Recipe

I’ve made this Zuppa Toscana Soup with Sausage and Kale Recipe countless times, and what keeps me coming back is just how comforting and satisfying it is without being fussy. Plus, it’s surprisingly easy to prepare, especially when you want something nourishing but don’t have hours to spend in the kitchen.

Flavor Explosion: The combination of spicy sausage, garlic, and subtle heat from hot sauce creates a complex flavor that isn’t overpowering.
Hearty & Healthy: With kale and potatoes, it’s filling and packed with nutrients, perfect for winter or anytime you need a wholesome meal.
Simple Ingredients: You probably already have most on hand, making it an easy go-to recipe when you want to cook smart.
Customizable: Whether you use mild or hot sausage, or swap kale for spinach, you can tailor it to your taste or what’s in the fridge.

Ingredients & Why They Work

Every ingredient in this Zuppa Toscana Soup with Sausage and Kale Recipe plays a role in building those rich layered flavors and textures. From the spicy-salty sausage to the tender potatoes and earthy kale, you get a good balance between creamy and hearty.

Flat lay of fresh ground Italian sausage formed into a neat mound, a small pat of golden butter, one whole uncracked brown onion with smooth skin, three whole garlic cloves with papery skins intact, a small white ceramic bowl holding deep red hot sauce, a small white ceramic bowl filled with dark soy sauce, a small white ceramic bowl of fine white flour, a simple white ceramic bowl containing rich, creamy heavy cream, three whole russet potatoes with earthy skin, a small pile of fresh roughly chopped kale leaves, a small white ceramic bowl with bright yellow mustard powder, a small white ceramic bowl with dried green parsley flakes, a small white ceramic bowl with dried oregano leaves, a small white ceramic bowl with dried basil leaves, a small pinch of red pepper flakes on a white ceramic dish, a small white ceramic bowl of finely grated Parmesan cheese, and a small mound of roughly chopped crispy bacon pieces placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Italian Sausage: This is your flavor base — I love using hot for a little kick, but mild is great if you prefer something gentler.
Butter: Adds richness and helps soften the onions while giving a glossy finish to the soup.
Yellow Onion: Sweet and mellow when cooked, it adds depth without overpowering other flavors.
Garlic: Just three cloves give the soup a welcome aromatic punch.
Hot Sauce: Surprisingly subtle here, it enhances the soup without making it spicy — Frank’s is my go-to.
Soy Sauce (or Worcestershire): Brings an umami layer that really lifts the overall taste.
Flour: For thickening, creating a smooth, creamy broth that clings beautifully to the potatoes and kale.
Chicken Broth: The hearty liquid base — homemade is lovely, but store-bought works perfectly too.
Heavy Cream: Provides that luscious, velvety texture that makes this soup so irresistible.
Russet Potatoes: They hold shape nicely and absorb flavors well — keep slices thin for tender bites.
Kale: Adds color, texture, and a slight earthiness; rough chopping keeps it rustic.
Seasonings: Mustard powder, parsley, oregano, basil, and optional red pepper flakes work together to make each spoonful flavorful and balanced.
Garnishes: Parmesan and crisp bacon — optional but highly recommended for that savory finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to mix things up with this soup depending on what I have on hand or my mood. It’s a forgiving recipe that invites customization, so don’t hesitate to tweak it until it feels like your signature version.

Variation: Sometimes I swap kale for fresh spinach when I want a milder green or if I’m running low on kale — either works beautifully.
Heat level: I adjust the sausage from mild to hot and add red pepper flakes sparingly for a gentler or bolder kick.
Slow Cooker Option: On busy days, I use the slow cooker method and it still turns out creamy and delicious without fuss.

Step-by-Step: How I Make Zuppa Toscana Soup with Sausage and Kale Recipe

A white bowl filled with creamy soup showing three main layers: large thin slices of yellow potato with rough edges floating on top, small chunks of browned sausage scattered evenly, and bright green kale pieces spread throughout. The creamy soup base is light tan with small specks of black pepper and red chili flakes. A silver spoon rests inside the bowl, reflecting light on the right side. The bowl is set on a white marbled surface, adding a clean background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Sausage and Set Aside

I start by browning the ground Italian sausage over medium heat, cooking it slowly so it stays juicy and delicious. This takes about 10 minutes. Don’t rush or crank the heat too high — the goal is to get enough drippings for flavor without drying out the meat. Once cooked, scoop the sausage out and set it aside, keeping about a tablespoon of those flavorful drippings in the pot for the next step.

Step 2: Sauté the Onions and Add Garlic & Seasonings

Using the reserved drippings and a little butter, I soften the diced onion over medium heat for about 5 minutes, until beautifully translucent. Then I toss in the minced garlic, hot sauce, soy sauce, and all those lovely dried herbs and spices. Stir it all together and let it cook for just a minute to wake up the flavors.

Step 3: Build the Roux and Add Liquids

Next up, I sprinkle in the flour while stirring continuously. This little step takes about 2 minutes and is crucial for a velvety smooth soup base — you don’t want any raw flour flavor. Then, slowly add the chicken broth in small splashes, whisking constantly to keep things lump-free. The same goes for heavy cream; add it gradually and stir well. Bring everything to a gentle boil, then reduce to a simmer.

Step 4: Prep and Add the Potatoes and Cook

I clean the russet potatoes really well, pat them dry, then slice them thinly — about a quarter-inch thick. This helps them cook through without falling apart. Toss the potato slices and cooked sausage right into the simmering soup. Let it gently bubble away for about 10 minutes, until the potatoes are almost fork tender.

Step 5: Stir in the Kale and Finish Cooking

Finally, I add the chopped kale and let it simmer for another 5 minutes. The kale softens to just the right bite and lends a lovely color contrast. Now your soup is ready for the finishing touches!

Top Tip

Over the years, I’ve learned a few tricks that make this Zuppa Toscana Soup with Sausage and Kale Recipe outstanding every time — simple things that can make all the difference in texture and flavor.

Medium Heat for Sausage: Cooking the sausage on medium keeps it juicy and lets you capture those flavorful drippings to start the soup.
Gradual Liquid Addition: Adding broth and cream in small splashes while stirring prevents lumps and ensures a silky broth.
Thin Potato Slices: Keeps the potatoes tender but intact, avoiding mushiness in the soup.
Don’t Overcook Kale: Adding kale toward the end preserves its texture and bright green color.

How to Serve Zuppa Toscana Soup with Sausage and Kale Recipe

Garnishes

I like to keep things simple and classic — a generous sprinkle of freshly grated Parmesan adds a sharp, creamy contrast. Crisp, roughly chopped bacon on top brings a smoky crunch that I find irresistible. And if you’re a fan of a little bite, a pinch of red pepper flakes really brightens the whole bowl.

Side Dishes

This soup is perfect with a crusty loaf of bread for dipping. I recommend my No Knead Bread — its airy crumb soaks up the broth like a dream. A simple green salad works great too to balance the richness, especially if you want a lighter meal.

Creative Ways to Present

For a special occasion, I serve this Zuppa Toscana in rustic earthenware bowls and garnish with a sprig of fresh parsley or thyme. You can even turn leftovers into mini bread bowl soups by scooping out round bread rolls — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover Zuppa Toscana Soup with Sausage and Kale in airtight containers in the fridge, and it keeps well for up to 3 days. Just bring it back to a simmer on the stove before serving. The flavors even deepen overnight, which is a lovely bonus!

Freezing

Freezing this soup is totally doable, but I recommend slightly undercooking the potatoes if you plan to freeze, so they don’t turn mushy. Cream-based sauces can separate a bit after freezing, but a good stir while reheating usually brings it back together nicely.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent the cream from scorching. Adding a splash of broth or water can help loosen the soup if it’s thickened too much. It’s best reheated slowly to keep that silky texture intact.

Frequently Asked Questions:

Can I use a different type of sausage for Zuppa Toscana Soup with Sausage and Kale Recipe?

Absolutely! While Italian sausage is traditional and gives the best flavor, you can use breakfast sausage, turkey sausage, or even plant-based sausage alternatives. Just adjust seasonings as needed to keep the right balance.

What’s the best way to prevent the soup from becoming too thick?

If your soup thickens more than you like after sitting or refrigeration, stir in a bit of extra chicken broth or water while reheating to thin it out. Also, be careful not to add too much flour initially, and add liquid gradually to control consistency.

Can I make Zuppa Toscana Soup with Sausage and Kale Recipe vegetarian?

Yes! To make a vegetarian version, substitute the sausage with plant-based meat or hearty mushrooms like cremini or portobello. Use vegetable broth instead of chicken broth and consider omitting soy and Worcestershire sauce if they contain fish ingredients.

Is there a good gluten-free option for this soup?

Definitely! Use gluten-free flour or cornstarch to thicken the soup, and make sure your sausage and broth are gluten-free too. Many brands offer gluten-free Italian sausage and naturally gluten-free broth options.

Final Thoughts

This Zuppa Toscana Soup with Sausage and Kale Recipe has become one of those comforting staples in my kitchen – easy, flavorful, and endlessly adaptable. Whether you’re cooking for family, friends, or just yourself, I promise it’ll warm you from the inside out. Give it a try, tweak it to your liking, and enjoy that perfect bowl of cozy goodness that feels like a warm embrace on a cold day.