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 lb.); 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 incredibly comforting about a bowl of hearty, creamy soup on a chilly day. This Zuppa Toscana Soup with Sausage and Kale Recipe blends spicy Italian sausage, tender potatoes, and vibrant kale in a luscious broth that never fails to warm me up and satisfy my soul.

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

This version of Zuppa Toscana Soup with Sausage and Kale Recipe hits all the comfort food marks for me: rich flavor, easy prep, and satisfying textures. It's become a staple in my kitchen because of how effortlessly it combines simple ingredients into something spectacular.

Deep, layered flavors: The combination of sausage drippings, soy sauce, and a hint of hot sauce adds unexpected depth without overwhelming the other ingredients.
Perfect balance of veggies and protein: Kale and potatoes add heartiness and nutrition alongside savory sausage.
Customizable spice level: Use hot or mild Italian sausage, and add red pepper flakes if you want a kick.
Great for leftovers: This soup tastes just as good warmed up the next day, making it ideal for meal prep or busy weeknights.

Ingredients & Why They Work

Each ingredient in this Zuppa Toscana Soup with Sausage and Kale Recipe plays an important role in creating that signature rich, satisfying flavor profile. Knowing what to look for when shopping can make your experience even better!

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

Italian sausage: I prefer hot for a bit of spice but mild works beautifully too—choose quality sausage with good fat content as it adds flavor and richness.
Butter: Adds smoothness and helps soften the onion while building the base flavors.
Yellow onion: A sweet yet savory foundation that carmelizes just enough to complement the sausage.
Garlic: Classic aromatic that boosts every savory bite.
Hot sauce: Acts as a secret flavor enhancer without making the soup spicy; Frank’s is my go-to.
Soy sauce (or Worcestershire): Adds umami depth that rounds out the broth perfectly.
Flour: Thickens the broth just enough, creating that silky texture I love.
Chicken broth: The heart of the soup, providing a savory canvas.
Heavy cream: Brings luscious creaminess that makes this soup feel indulgent.
Russet potatoes: Starchy goodness that absorbs all the flavors without falling apart.
Kale: Adds vibrant color, nutrition, and a slight earthiness that balances richness.
Seasonings: Mustard powder, dried parsley, oregano, basil, and red pepper flakes all contribute subtle layers of flavor, giving the soup complexity without overpowering it.
Parmesan and bacon: Perfect garnishes to finish off your bowl with umami-packed flavor and crunchy texture.

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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

What I love about this Zuppa Toscana Soup with Sausage and Kale Recipe is how easy it is to tweak depending on your mood or what's on hand. I've played around with it enough to share a couple of my favorite personal adjustments!

Variation: I sometimes swap kale for fresh spinach when I want a milder green — it softens quicker and still adds that lovely nutritional punch.
Heat adjustment: For a truly spicy kick, I add extra red pepper flakes or swap the mild sausage for hot Italian. On quieter nights, mild sausage with just a splash of hot sauce works great.
Slow cooker option: If you're short on time in the morning, follow the slow cooker method to come home to a fragrant, ready-to-enjoy soup.
Add crunch: If you’re a fan of texture, top with crispy bacon or toasted bread crumbs for a fun twist.

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 Capture the Flavor

Start by cooking the ground Italian sausage over medium heat—take your time here. I like to cook it gently so it stays juicy and releases flavorful drippings. Once it's nicely browned, scoop out the sausage but keep about a tablespoon of those drippings in the pot; it’s pure gold for the base of your soup. If you don’t have enough drippings, add a tablespoon of butter to make sure your onions get that rich start.

Step 2: Sauté Aromatics and Build Layers

Add butter and the reserved drippings to the pot, then toss in diced yellow onions. Cook them over medium heat until they soften and start turning translucent—about 5 minutes. Don’t rush this part; soft onions develop sweetness. Stir in the minced garlic, hot sauce, soy sauce, and all your dried herbs, pounding a quick minute to release their aromas.

Step 3: Make the Roux and Add Broth

Sprinkle flour over the mixture and stir constantly for about 2 minutes. You want the raw flour taste gone but don’t let it brown too much. Then, slowly add chicken broth in small splashes, stirring as you go to keep things smooth. Once the broth is incorporated, slowly stir in the heavy cream. Bring it all to a boil — you’ll see the soup start to thicken and become luscious — then turn the heat down to a simmer.

Step 4: Add Potatoes and Finish with Kale

While the broth simmers, clean and slice your potatoes into thin slices, about ¼-inch thick. Add them to the pot along with the cooked sausage. Let everything simmer gently until the potatoes are just about fork tender — usually 10 minutes. Last, stir in the kale and simmer for an additional 5 minutes until the greens are tender but still bright green.

Step 5: Serve and Garnish

Ladle the soup into bowls, and don’t be shy with garnishes! I love a good sprinkle of freshly grated Parmesan and some crunchy chopped bacon for texture. A few red pepper flakes are great too if you want to amp up the heat a bit.

Top Tip

Having made this Zuppa Toscana Soup with Sausage and Kale Recipe dozens of times, I've learned that the key to its amazing flavor lies in taking your time with the sausage and aromatics as well as not rushing the potatoes. These tips will help you get the perfect soup every time.

Cook Sausage Medium Heat: Lower heat means juicier sausage and more flavorful drippings for the base, which really makes the difference.
Don’t Skip the Hot Sauce: It adds fantastic umami without being spicy—something I always kept wondering about before trying it.
Slice Potatoes Thinly: This ensures they cook perfectly without falling apart or needing a long simmer.
Timing for Kale: Add it last and only for a few minutes so it stays vibrant and fresh, not mushy.

How to Serve Zuppa Toscana Soup with Sausage and Kale Recipe

Garnishes

I’m a huge fan of topping my bowls with freshly grated Parmesan because it melts beautifully into the creamy broth. The crispy bacon adds a smoky crunch that contrasts nicely. Sometimes, I sprinkle a few red pepper flakes or fresh cracked black pepper just before serving for that little extra kick.

Side Dishes

This soup pairs wonderfully with crusty bread—my go-to is a no-knead rustic loaf to soak up every last drop. A simple green salad with a bright vinaigrette balances the richness of the bowl perfectly. On cozy nights, though, I’m happy just with a big hunk of bread and this soup.

Creative Ways to Present

For special occasions, I like serving the soup in mini cast iron skillets or hollowed-out bread bowls — it adds a charming rustic vibe that always gets compliments. You can also arrange the garnishes artistically on top for a restaurant-worthy presentation that’s surprisingly easy to do.

Make Ahead and Storage

Storing Leftovers

After making this Zuppa Toscana Soup with Sausage and Kale Recipe, I let leftovers cool to room temperature, then transfer them to airtight containers and refrigerate. It keeps beautifully for up to 3 days. The flavors even seem to deepen overnight, making leftovers a real treat.

Freezing

I’ve frozen leftover Zuppa Toscana several times, and it holds up quite well. To preserve texture, I avoid overcooking the potatoes initially. When freezing, cool the soup completely and use freezer-safe containers or bags. It’s best consumed within 3 months for optimal flavor and texture.

Reheating

When it’s time to reheat, I thaw the soup in the refrigerator overnight if frozen, then gently warm it on the stovetop over low heat, stirring occasionally. This prevents curdling and keeps the cream from separating. If the soup thickens too much, a splash of broth or water helps bring it back to the perfect consistency.

Frequently Asked Questions:

Can I use turkey sausage instead of pork sausage?

Absolutely! Turkey sausage is a leaner option and will work well. Keep in mind the flavor will be a bit lighter, so you might want to add a little extra seasoning or spice to compensate.

Is there a vegetarian version of Zuppa Toscana Soup?

Yes! For a vegetarian take, swap the sausage for plant-based sausage or sauté mushrooms for a meaty texture. Use vegetable broth instead of chicken broth, and keep all other seasonings the same for a satisfying soup.

Can I substitute kale with other greens?

Definitely! Spinach is a popular substitute because it wilts quickly and has a milder flavor. Swiss chard or collard greens also work well but may require a longer cooking time to soften.

How can I make this soup in a slow cooker?

Start by cooking the sausage and onions on the stovetop, then transfer everything except heavy cream, potatoes, and kale to the slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. Add potatoes for the last 45 minutes, then stir in heavy cream and kale just before serving.

Final Thoughts

This Zuppa Toscana Soup with Sausage and Kale Recipe is truly one of those dishes I find myself coming back to again and again. It’s so rewarding to create something that’s both approachable and full of flavor, and the warm comfort it offers on cooler days is unbeatable. I encourage you to give it a try—you’ll be amazed how a few simple ingredients come together to form such a memorable meal. And remember, every cook adds their own little twist, so feel free to make it your own and enjoy every comforting spoonful.