Go Back
–+ servings
Benjamin

Easy Zuppa Toscana Recipe | Creamy & Hearty Soup

Warm, creamy, and packed with bold flavors, this Zuppa Toscana is your go-to recipe for cozy nights and family dinners. With spicy sausage, tender potatoes, hearty kale, and a creamy broth, it’s the perfect balance of indulgence and comfort. Pair it with crusty bread for a meal that feels like a warm hug in a bowl!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound raw spicy Italian sausage casings removed if using links
  • 1 medium white onion chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 8 cups 2 quarts chicken broth
  • 1 pound new potatoes diced
  • 1 15-ounce can cannellini or other white beans, rinsed and drained
  • 1 cup heavy cream or half-and-half
  • 5 cups stemmed and chopped kale about 5 ounces
  • Salt and freshly ground black pepper to taste

Method
 

Brown the Sausage:
  1. Heat olive oil in a large pot over medium heat.
  2. Add the sausage and cook, breaking it into bite-sized pieces with a spatula, until browned and fully cooked (about 6 minutes).
  3. Remove the sausage with a slotted spoon and set aside, leaving the oil in the pot.
Cook the Aromatics:
  1. Add chopped onion, celery, and minced garlic to the pot.
  2. Sauté over medium heat until the onion turns translucent (about 4 minutes).
Add Flour and Broth:
  1. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to coat them evenly.
  2. Slowly pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
Simmer the Potatoes and Beans:
  1. Add diced potatoes and cannellini beans to the pot.
  2. Lower the heat to a simmer, cover, and cook until the potatoes are tender (about 15 minutes).
Add Kale and Cream:
  1. Stir in the chopped kale and simmer for another 4–5 minutes until tender.
  2. Remove the pot from heat and stir in the heavy cream or half-and-half.
Combine and Serve:
  1. Return the cooked sausage to the soup and stir until combined.
  2. Season with salt and pepper to taste.
  3. Serve warm, garnished with crusty bread or fresh salad if desired.

Notes

  • Customizing the Sausage: If you prefer less spice, substitute the spicy sausage with mild Italian sausage.
  • Greens Substitution: Spinach or Swiss chard can replace kale for a milder flavor.
  • Thickening Tip: For a thicker soup, mash a few of the cooked potatoes against the pot's side and stir them in.
  • Lighter Option: Use half-and-half or a dairy-free alternative like coconut milk instead of heavy cream.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
  • Freezing: Freeze the soup without the cream for up to 3 months. Stir in the cream after reheating.

Tried this recipe?

Let us know how it was!