Can I make Zuppa Toscana without heavy cream?

Yes, you can substitute heavy cream with half-and-half, coconut milk, or a dairy-free alternative like cashew or almond cream. Keep in mind that the soup will be slightly less rich and creamy.

What type of sausage works best for this recipe?

Traditional Zuppa Toscana uses spicy Italian sausage for a bold, flavorful kick. If you prefer a milder taste, opt for mild Italian sausage or use turkey or chicken sausage as a leaner alternative.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of broth or cream if the soup has thickened.

Can I freeze Zuppa Toscana?

Yes, but with caution. While the soup can be frozen for up to 3 weeks, the potatoes and kale may change texture and become mushy when reheated. To help with this, consider adding fresh kale after reheating.

Creamy Zuppa Toscana Soup

Name: Creamy Zuppa Toscana Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb spicy Italian ground sausage (or mild for a milder flavor); 4 tbsp butter; ½ white onion, diced; 1 tbsp minced garlic; 6 cups chicken broth; 2 cups water; 4–5 yellow potatoes, cut into 1-inch pieces; 3 tsp salt (or to taste); 1 tsp black pepper; 2 cups heavy cream; 4 cups chopped kale; 4 strips bacon, cooked and crumbled (optional); Grated Parmesan cheese for garnish (optional)

Description

Zuppa Toscana is a hearty, creamy Italian soup featuring spicy Italian sausage, tender potatoes, and fresh kale in a rich, savory broth. This easy one-pot recipe is perfect for beginner cooks, delivering restaurant-quality flavor in under 45 minutes.

Ingredients

Scale

1 lb spicy Italian ground sausage (or mild for a milder flavor)
4 tbsp butter
½ white onion, diced
1 tbsp minced garlic
6 cups chicken broth
2 cups water
4–5 yellow potatoes, cut into 1-inch pieces
3 tsp salt (or to taste)
1 tsp black pepper
2 cups heavy cream
4 cups chopped kale
4 strips bacon, cooked and crumbled (optional)
Grated Parmesan cheese for garnish (optional)

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Instructions

Brown the sausage: In a large pot over medium heat, cook the Italian sausage while breaking it into small crumbles with a spoon. Continue cooking for about 5–6 minutes until fully browned. Use a slotted spoon to remove the sausage and set it aside on a plate.
Sauté the aromatics: In the same pot, melt the butter, then add the diced onion. Cook for 3–4 minutes until the onion turns soft and translucent. Stir in the minced garlic and sauté for another minute until fragrant.
Simmer the potatoes: Pour in the chicken broth and water, then add the diced potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes until the potatoes are fork-tender.
Combine the ingredients: Stir in the chopped kale and return the cooked sausage to the pot. Slowly pour in the heavy cream and mix well, allowing the soup to simmer for an additional 5 minutes until everything is well combined and heated through.
Serve and enjoy: Taste the soup and adjust seasoning if needed. Ladle into bowls and top with crispy bacon and grated Parmesan cheese for extra flavor. Serve warm with crusty bread on the side.

Notes

If using regular ground sausage, add 1 teaspoon of dried Italian herbs and a pinch of red pepper flakes for extra flavor.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk.
If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot before adding the cream.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 weeks. If freezing, consider adding fresh kale when reheating for better texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 833 kcal
Sugar: 2 g
Sodium: 3849 mg
Fat: 76 g
Saturated Fat: 38 g
Unsaturated Fat: 35 g
Trans Fat: 1 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 246 mg