Here’s a classic Zuppa Toscana recipe—creamy, hearty, and full of flavor 🥬🥔🌶️
Zuppa Toscana (Tuscan Soup)
Ingredients (serves 4–6)
- 1 lb Italian sausage (spicy or mild), casings removed
- 4–5 medium potatoes, thinly sliced or diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 cups chopped kale or spinach
- Salt & pepper, to taste
- Red pepper flakes, optional
- 2 tbsp olive oil
Instructions
- Cook sausage
- In a large pot, heat olive oil over medium heat.
- Cook sausage until browned, breaking it into small pieces. Remove and set aside.
- Sauté aromatics
- In the same pot, cook onion until soft. Add garlic and cook 1 minute.
- Cook potatoes
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 10–15 minutes until potatoes are tender.
- Add sausage and kale
- Return cooked sausage to the pot. Stir in chopped kale and cook until wilted, 3–5 minutes.
- Finish with cream
- Lower heat, stir in heavy cream, and season with salt, pepper, and red pepper flakes if using. Heat until warmed through.
- Serve
- Ladle into bowls and enjoy with crusty bread.
Tips & Variations
- Bacon version: Replace or mix sausage with cooked bacon for smoky flavor.
- Vegetarian: Use veggie sausage and vegetable broth.
- Spice level: Adjust red pepper flakes for mild or spicy soup.
- Make-ahead: Soup tastes even better the next day; just reheat gently.
I can also give a slow cooker Zuppa Toscana version or a lower-calorie version if you want.
