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); 3 tablespoons flour; 5 cups chicken broth; 1 cup heavy cream; 3-4 small russet potatoes, about 1 pound; 3 cups kale, roughly chopped; 1 teaspoon mustard powder; 1 teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 pinch red pepper flakes (optional); Grated Parmesan cheese; Roughly chopped bacon

There’s something about the cozy, hearty nature of a good soup that just warms the soul. This Zuppa Toscana Soup with Sausage and Kale Recipe really stands out—not just because it’s delicious, but because it brings together bold flavors and comforting textures all in one pot. Trust me, once you try this, it’ll be one of your favorite go-to meals.

A large, deep red pot filled with creamy soup that has a pale yellow color as the base. Inside the soup, there are visible layers of dark green kale leaves, small round pieces of light brown sausage, small strips of crisp reddish-brown bacon, and light orange shredded cheese. The soup looks thick and mixed with hints of freshly ground black pepper sprinkled throughout. A wooden spoon is scooping some soup from the pot, showing the mix of all the ingredients. The pot is placed on a surface with a white marbled texture 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 tons of soups over the years, but few hit that perfect spot like this Zuppa Toscana Soup with Sausage and Kale Recipe. It’s got that rich, creamy broth balanced with hearty potatoes and kale, plus the satisfying hit of savory sausage. Every spoonful feels like a warm hug.

Simply delicious: The Italian sausage adds a flavorful punch that carries the soup to the next level.
Comfort food with a twist: Kale brings freshness and a little bite, making it both hearty and healthy.
Easy to make: Despite feeling fancy, it comes together quickly and without fuss.
Customizable: Whether you want spicy, mild, or dairy-free, you can tweak this recipe to suit your taste perfectly.

Ingredients & Why They Work

This soup combines simple ingredients that pack big flavor. Each one plays a role in creating a balanced, satisfying bowl. Here’s why I love using these particular components and a few tips for picking them out when you shop.

Flat lay of a small mound of fresh ground Italian sausage, a pat of pale yellow butter, a small yellow onion whole and unpeeled, three cloves of whole garlic with skins on, a small white ceramic bowl filled with vibrant red hot sauce, another small white ceramic bowl holding dark soy sauce, a small white ceramic bowl containing fine white flour, a simple white ceramic bowl of rich golden chicken broth, a small white ceramic bowl with thick creamy heavy cream, three whole russet potatoes with rough brown skins, a neat pile of dark green roughly chopped kale leaves, a small white ceramic bowl with bright yellow mustard powder, a small cluster of dried green parsley leaves, a small heap of dried oregano, a small heap of dried basil, a tiny pinch of red pepper flakes in a small white ceramic bowl, a small white ceramic bowl filled with finely grated pale ivory Parmesan cheese, a few roughly chopped pieces of cooked crispy bacon arranged symmetrically, all 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

Italian sausage: This is the star of the show. I recommend using hot if you like a little kick, but mild works beautifully too. Look for good quality pork sausage with plenty of seasoning.
Butter: Helps soften the onions and adds a touch of richness even before the cream goes in.
Yellow onion: Adds sweetness and depth after cooking down, creating a great base flavor.
Garlic: A must-have for that classic, savory edge. Mince it finely for even flavor distribution.
Hot sauce: Surprised? It’s subtle here – more of a flavor enhancer than heat. I like using Frank’s for that perfect balance.
Soy sauce (or Worcestershire): A little umami magic that enriches the broth’s complexity.
Flour: Thickens the soup gently into a creamy, luscious texture without being heavy.
Chicken broth: The flavorful liquid base that ties all the ingredients together.
Heavy cream: Brings silkiness to the broth, making each spoonful indulgent.
Russet potatoes: Their starchy nature means they hold up well in the soup and add hearty substance.
Kale: Provides color, nutrients, and a slightly peppery bite that balances the richness.
Seasonings (mustard powder, parsley, oregano, basil, red pepper flakes): These bring warmth, earthiness, and a touch of heat if you want it — all layered subtly.
Grated Parmesan & bacon for serving: I love these finishing touches because they add savory crunch and cheesy goodness right at the end.

📝

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

One of the joys of making Zuppa Toscana Soup with Sausage and Kale Recipe is how versatile it is. Over time, I’ve tweaked it to match whatever I have on hand or my mood—so don't hesitate to make it your own.

Variation: I sometimes swap kale for spinach when I want a milder green or if that’s what’s in my fridge. It softens faster but still tastes fantastic.
Dairy-free tweak: Use coconut milk instead of cream for a cozy, dairy-free version that still feels rich.
Spice it up: If you’re craving heat, add a pinch more red pepper flakes or swap the mild sausage for hot Italian.
Slow cooker method: I’ve done this on busy days by cooking the sausage and veggies in the morning, then letting the crock pot work its magic all day before finishing with cream and kale.

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

A white bowl filled with creamy soup that has several layers visible: large thin potato slices that are pale yellow with smooth edges, scattered small pieces of browned sausage, bits of dark green kale leaves, and small red bacon pieces. The soup base is thick and off-white with a slightly textured surface from the pepper and seasoning. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Sausage Just Right

Start by browning your Italian sausage over medium heat. I like to keep it medium rather than high heat to get nice juicy chunks and enough flavorful drippings to create the base for the soup. Cook it about 10 minutes, breaking it up as you go, until it’s fully cooked but still tender. Scoop it out and set it aside, reserving about a tablespoon of the drippings.

Step 2: Sauté the Aromatics

Add your reserved drippings plus a tablespoon of butter to the pot, then toss in diced onions. Cook on medium heat until they’re soft and translucent—about 5 minutes. Then stir in the minced garlic along with hot sauce, soy sauce, and all those lovely dried herbs and spices. Just let it go for another minute or so to release those flavors.

Step 3: Make the Roux & Add Broth

Sprinkle the flour over the onions and stir constantly for two minutes. This step is crucial to cook out the raw flour taste and start thickening the soup. Gradually add the chicken broth, stirring as you go to keep everything smooth. Then pour in the heavy cream the same way. Bring everything to a boil, then drop it down to a simmer.

Step 4: Add Potatoes and Sausage

Cut your potatoes into thin slices—about ¼ inch thick—so they cook evenly and become tender but not mushy. Add them in along with the sausage you set aside. Let everything simmer for 10 minutes or until the potatoes are almost fork-tender. This is when that cozy vibe really starts to kick in!

Step 5: Stir in Kale and Finish Cooking

Finally, toss your roughly chopped kale into the pot and simmer for another 5 minutes. You want the kale tender but still vibrant and with a little bite—it shouldn’t be mushy. After that, your soup is ready to serve.

Top Tip

I’ve made this soup more times than I can count, and a few little tricks have really helped me get it just right every time. Here’s what I’ve learned:

Medium heat sausage cooking: Cooking the sausage over medium heat keeps it juicy and gives you flavorful drippings to build on.
Roux patience: Don’t rush the flour step! Stirring for a full two minutes gets rid of that floury taste and thickens the soup perfectly.
Potatoes thickness: Slice potatoes evenly about ¼-inch thick to cook through just right—too thick and they’ll take forever; too thin and they can disintegrate.
Kale timing: Add kale last to avoid it getting mushy—aim for tender with a bit of chew.

How to Serve Zuppa Toscana Soup with Sausage and Kale Recipe

Garnishes

For me, the perfect finishing touches really elevate this soup. I love sprinkling freshly grated Parmesan cheese on top—it melts slightly into the hot broth and adds a sharp, nutty flavor. A handful of roughly chopped crispy bacon brings a smoky crunch that contrasts beautifully with the creamy soup. If you like a little heat, a pinch of red pepper flakes on each bowl does the trick without overpowering the flavors.

Side Dishes

This soup pairs wonderfully with crusty bread—something airy like a no knead loaf or a lightly toasted baguette. I also like to serve it with a simple green salad dressed with lemon vinaigrette to keep the meal balanced and fresh.

Creative Ways to Present

When hosting a cozy dinner or trying to impress friends, I serve this soup in rustic mugs or mini crocks for a charming touch. Adding a sprig of fresh parsley or a twist of black pepper on top makes it look restaurant-worthy. I’ve even ladled it into bread bowls once—what a fun way to eat your soup!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge. This soup keeps well for about 3 days, and the flavors actually deepen as it rests. Just be sure to keep the kale from overcooking when reheating so it stays vibrant.

Freezing

I’ve frozen this soup several times with good results. The creamy base changes texture slightly but still tastes amazing. I recommend not overcooking the potatoes if you plan to freeze, so they don’t get mushy when reheated. Freeze in portioned containers for easy defrosting.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen it up. Avoid microwaving too aggressively since it can break down the cream and kale textures.

Frequently Asked Questions:

Can I use turkey sausage instead of pork?

Absolutely! Ground turkey sausage works well if you want to keep it lighter, though the flavor will be a bit milder. You might want to add a touch more seasoning to compensate.

Is there a vegetarian version of this soup?

You can make a vegetarian version by using plant-based sausage alternatives or simply omit the sausage altogether. Use vegetable broth and add extra veggies like mushrooms for more umami.

Can I prepare this soup in a slow cooker?

Yes! Brown the sausage and sauté the onions and garlic first, then transfer everything (except cream, potatoes, and kale) to the slow cooker. Add potatoes during the last 45 minutes, then stir in the cream and kale at the end. Cook on low for 5-6 hours or high for 3-4 hours.

What’s the secret to the perfect kale texture?

Add the kale toward the last 5 minutes of cooking and simmer just until tender but still a bit firm. Overcooking makes kale mushy and dull in color, so timing is key.

Final Thoughts

I honestly can’t recommend this Zuppa Toscana Soup with Sausage and Kale Recipe enough. It’s become one of my all-time favorites for those days when you want something warm, satisfying, and just a little indulgent. Plus, it’s forgiving and oh-so-flexible, so you can make it your own without stress. Next time you want a recipe that feels like a cozy Italian dinner straight from my kitchen to yours, this one’s the way to go.