If you’re craving a comforting bowl of soup that wraps you in cozy, hearty flavors, you’re going to love this Zuppa Toscana Soup with Kale and Sausage Recipe. It’s one of those recipes I like to keep in my back pocket for chilly evenings or when I want something that feels like a warm hug from the inside out. The blend of spicy sausage, tender potatoes, wholesome kale, and creamy broth just hits all the right notes—and I can’t wait to share exactly how you can make it your own.
Why You’ll Love This Recipe
- Bold & Hearty Flavors: The spicy sausage and smoky bacon create a deliciously rich base that’ll impress any soup lover.
- Comfort in Every Bite: Creamy broth with tender potatoes and kale brings the perfect balance of indulgence and nutrition.
- Quick & Easy to Make: Ready in under 40 minutes, it’s a fantastic weeknight dinner that tastes like you spent hours.
- Versatile for Any Season: Swap in milder sausage or add extra veggies to customize this family’s favorite.
Ingredients & Why They Work
This Zuppa Toscana Soup with Kale and Sausage Recipe is a wonderful symphony of ingredients that complement one another in both flavor and texture. Each element—from the creamy broth to the spicy sausage and earthy kale—plays a crucial role in making the soup satisfying and balanced. When shopping, I always look for fresh kale and the best quality sausage I can find; it makes a noticeable difference.
- Bacon: Adds smoky flavor and a crispy texture that contrasts beautifully with the tender ingredients.
- Spicy Italian Sausage: Provides a flavorful kick—feel free to adjust spice level to your preference.
- Garlic: Gives a rich aroma and depth without overpowering the soup.
- Yellow Onion: Offers sweetness and body when sautéed properly.
- Yukon Gold Potatoes: Their creamy texture holds up in soup better than starchy varieties.
- Italian Seasoning: A blend of herbs that enhances the overall savory profile.
- Low-Sodium Chicken Broth: The perfect comforting base, and using low-sodium lets you control salt levels.
- Fresh Kale: Adds a pop of color, fiber, and a slight earthiness—be sure to remove tough stems for the best texture.
- Heavy Cream: Makes the soup irresistibly creamy and rounds out the flavors.
Make It Your Way
One of my favorite things about this Zuppa Toscana Soup with Kale and Sausage Recipe is how easy it is to customize. Whether you like it milder, want to sneak in more veggies, or make it dairy-free, it adapts beautifully without losing that cozy soul-warming appeal.
- Variation: I sometimes swap spicy Italian sausage for a mild version when I have guests who aren’t fans of heat—it still tastes fantastic but is perfect for all palates.
- Vegetarian: Leave out the sausage and bacon, and use vegetable broth plus smoked paprika to mimic the smoky flavor.
- Extra Veggies: I’ve tossed in sliced carrots or celery to bulk it up and add more texture on busy weeknights.
- Lower Cream Option: Substitute half-and-half or coconut milk to lighten it up while keeping that creamy touch.
Step-by-Step: How I Make Zuppa Toscana Soup with Kale and Sausage Recipe
Step 1: Crisp and Render the Bacon Just Right
Start by chopping six pieces of bacon and cooking them over medium heat in a large pot. This step is magic—it releases that delicious smoky fat that flavors the entire soup. Cook until the bacon is browned but not burnt, about 5 minutes. Drain the crispy bacon on paper towels, then spoon out all but about a tablespoon of the bacon fat from the pot. That reserved fat adds so much flavor when cooking the sausage!
Step 2: Sauté Onions and Garlic to Sweet Perfection
Turn the heat up to medium-high and toss in the diced yellow onion. Cook them for 3 to 4 minutes until soft and fragrant—don’t rush this. Then add five cloves of minced garlic, stirring continuously so it doesn’t burn, for about 30 seconds. This combination forms the flavorful aromatic base of your soup.
Step 3: Brown the Spicy Italian Sausage
Add one pound of spicy ground Italian sausage, breaking it up with a spatula. Cook until it’s no longer pink and starts to brown, about 5 minutes. This step seals in the sausage’s depth of flavor and adds a little texture contrast in the soup that I love.
Step 4: Potatoes and Broth Take Center Stage
Toss in 1 ½ pounds of Yukon Gold potatoes cut into one-inch chunks. Sprinkle a teaspoon of Italian seasoning over everything, pour in 6 cups of low-sodium chicken broth, and bring the pot to a boil. Once boiling, lower the heat to medium-low and let it simmer uncovered for about 10 minutes until the potatoes are tender but not falling apart. This step is crucial for getting that perfect tender-yet-firm bite.
Step 5: Add the Green Goodness and Finish with Cream
Stir in 4 cups of roughly chopped kale—it’s usually about half a bunch for me—along with the crispy bacon you set aside earlier and one cup of heavy cream. Let it simmer an additional 5 minutes so the kale softens just enough without turning mushy and the cream warms through, making everything luxuriously rich.
Step 6: Serve Hot with a Peppery Kick
Ladle your soup into bowls and add a sprinkle of freshly ground black pepper on top. The fresh grind adds a little brightness that perfectly balances the richness. This soup is best served warm, sharing spoonfuls with people you love.
Pro Tips for Making Zuppa Toscana Soup with Kale and Sausage Recipe
- Bacon Fat is Flavor Gold: Don’t waste the rendered bacon fat—leave a tablespoon in the pot to cook your sausage and veggies for that smoky depth.
- Potato Texture Matters: Cut potatoes evenly and watch the cooking time closely; overcooked potatoes turn to mush and alter the soup’s texture.
- Kale Prep is Key: Remove tough stems before chopping kale to avoid bitter bites and improve soup texture.
- Cream at the End: Add heavy cream last and simmer gently so it blends without curdling; this keeps the soup silky and rich.
How to Serve Zuppa Toscana Soup with Kale and Sausage Recipe
Garnishes
I usually finish my bowls with a crack of fresh black pepper and sometimes a sprinkle of grated Parmesan if I have it handy—it adds a lovely salty richness that pairs perfectly. A drizzle of extra virgin olive oil also brightens it up if you want a hint of freshness.
Side Dishes
This soup is hearty enough to stand on its own, but I love pairing it with warm, crusty Italian bread or garlic knots for dipping. A simple green salad tossed with lemon vinaigrette also balances the richness beautifully.
Creative Ways to Present
For special occasions, I like to serve this soup in mini bread bowls or rustic stoneware bowls that keep it warm longer. Garnishing with fresh thyme sprigs or a sprinkle of chili flakes adds a pop of color and extra flavor dimension that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge; it keeps well for 4 to 5 days. I recommend reheating gently on the stovetop while stirring occasionally so the soup doesn’t separate or scorch at the bottom.
Freezing
You can freeze this soup for up to 3 months. Just cool it completely, then pack it into freezer-safe containers. When thawing, I let it defrost overnight in the fridge and then reheat slowly. Keep in mind that kale can sometimes get a bit soft after freezing, so fresh kale added during the last simmer after reheating can revive that nice texture.
Reheating
Reheat over low heat on the stovetop, stirring frequently. If the soup thickens too much, add a splash of broth or water to loosen it up. Avoid microwaving for long periods to prevent the cream from separating.
FAQs
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Can I make Zuppa Toscana Soup with Kale and Sausage Recipe without cream?
Absolutely! You can skip the cream or substitute it with half-and-half or a non-dairy option like coconut milk. The soup will be a little less rich but still delicious and comforting.
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What’s the best way to prepare kale for this soup?
Remove the tough stems by cutting them out, then roughly chop the leaves. This prevents bitterness and gives a better texture in the soup. Add the kale towards the end to keep it tender but not mushy.
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Can I use a different type of sausage?
Yes! Mild Italian sausage works great if you prefer less spice, or even turkey sausage for a leaner version. Adjust the seasoning to compensate if you want to keep the flavor bold.
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Is this soup freezer-friendly?
It is! Freeze in airtight containers for up to 3 months. Just be aware that the kale’s texture changes slightly, so you might want to refresh it after reheating.
Final Thoughts
There’s something truly comforting and soul-satisfying about a homemade bowl of Zuppa Toscana Soup with Kale and Sausage Recipe. I hope when you make it, it brings as much warmth and joy to your table as it has to mine over the years. It’s easy, adaptable, and so delicious you’ll want to keep coming back to it—and that’s why I’m excited for you to give it a try!
Print
Zuppa Toscana Soup with Kale and Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Zuppa Toscana is a comforting Italian-inspired soup featuring spicy Italian sausage, crispy bacon, tender Yukon Gold potatoes, kale, and a creamy broth. Perfect for a hearty meal, this soup combines savory flavors and a creamy texture that warms you up with every bite.
Ingredients
Meat and Bacon
- 6 pieces bacon, chopped
- 1 pound spicy ground Italian sausage
Vegetables and Seasoning
- 5 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 ½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 4 cups roughly chopped kale
Liquids and Dairy
- 6 cups low-sodium chicken broth
- 1 cup heavy whipping cream
Instructions
- Cook the bacon: In a large pot over medium heat, add the chopped bacon and sauté until browned and crispy, about 5 minutes. Remove the bacon to a paper-towel-lined plate to drain. Spoon out excess bacon fat from the pot, leaving about one tablespoon for cooking the sausage and flavoring the soup.
- Cook the onions and garlic: Add the diced onions to the pot, increase heat to medium-high, and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the sausage: Add the spicy ground Italian sausage to the pot, breaking it up with a spatula. Cook until browned and cooked through, approximately 5 minutes.
- Add potatoes and broth: Stir in the diced Yukon Gold potatoes, Italian seasoning, and low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for 10 minutes until the potatoes are fork tender.
- Add kale, bacon, and cream: Stir in the roughly chopped kale, reserved crispy bacon, and heavy whipping cream. Simmer for another 5 minutes to combine flavors and wilt the kale.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly ground black pepper. Serve hot for a comforting meal.
Notes
- Store leftovers in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- For the kale, 4 cups roughly chopped usually comes from 4 to 5 large stems or about half a bunch.
- You can substitute spicy Italian sausage with mild sausage or turkey sausage for a different flavor or lighter option.
- Use low-sodium chicken broth to control salt content and keep the soup balanced.
- For a dairy-free version, substitute heavy cream with coconut milk or a non-dairy cream alternative.
