Soups
How to Make Zuppa Toscana (Italian Sausage, Potato and Kale Soup)
Zuppa toscana: Italian sausage, russet potatoes and kale in a creamy garlic broth. One pot, ready in 45 minutes, serves 6.
By the Forkful editorial team · Published
Quick answer
Brown 1 lb Italian sausage with onion and garlic, add 6 cups chicken broth and 4 sliced russet potatoes, and simmer 15 minutes until tender. Stir in 4 cups chopped kale and 1 cup heavy cream, warm 5 minutes without boiling, and finish with Parmesan. It serves 6 in about 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 6 bowls
Zuppa toscana is one of the fast-rising recipe searches of the US autumn: Google Trends shows "zuppa toscana recipe" up about 150% over the past 90 days. It is a creamy sausage, potato and kale soup, popular as a restaurant-style Italian-American dish.
The recipes we checked share the same formula: about a pound of Italian sausage, 2 pounds of russet potatoes, 4 to 6 cups of chopped kale and 1 cup of heavy cream in 4 to 8 cups of chicken broth. We use 6 cups of broth, which gives a soup that is brothy rather than stew-like, and add the kale and cream last so the kale stays bright and the cream does not split.
Ingredients
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- 1 lb Italian sausage, mild or hot, casings removed (450 g)
- 1 medium onion, diced
- 4 garlic cloves, minced
- ½ tsp red pepper flakes, optional
- 6 cups chicken broth (1.4 liters)
- 2 lb russet potatoes, scrubbed and sliced ¼ inch thick (900 g)
- 4 cups chopped kale, stems removed (about 4 oz, 115 g)
- 1 cup heavy cream (240 ml)
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- grated Parmesan, to serve
Instructions
- Brown the sausage in a large pot over medium-high heat 6–8 minutes, breaking it into crumbles, until no pink remains. Spoon off most of the fat, leaving about 1 tablespoon.
- Add the onion and cook 4–5 minutes until soft. Add the garlic and pepper flakes and cook 1 minute.
- Pour in the broth and add the potatoes, salt and pepper. Bring to a boil, reduce to a simmer and cook 12–15 minutes until the potatoes are tender but not falling apart.
- Stir in the kale and simmer 3–5 minutes until wilted and tender.
- Reduce the heat to low, stir in the cream and warm 3–5 minutes without boiling. Taste for salt and serve with Parmesan.
Tips for the best result
- 1Slice the potatoes evenly, about ¼ inch thick, so they cook at the same speed and keep their shape.
- 2Use sausage with at least some fat: it flavors the whole broth. Spicy sausage gives the classic warmth.
- 3Remove the tough kale stems and chop leaves small so they fit on a spoon.
- 4Keep the soup below a boil after adding the cream so it does not curdle.
Storage
Cool and refrigerate in an airtight container for up to 4 days. Reheat gently. Cream soups with potatoes do not freeze well, so enjoy this one from the fridge.
Frequently asked questions
What can I use instead of kale?
Spinach works: stir it in at the end and cook 1–2 minutes. Swiss chard or collard greens also work, with a longer simmer.
Can I make zuppa toscana without cream?
Yes. Use whole milk or half-and-half for a lighter soup, or evaporated milk, which resists curdling.
Why is my zuppa toscana greasy?
Sausage releases a lot of fat. Spoon off all but a tablespoon before adding the onion, and skim the top before serving.
