Zuppa Toscana (Creamy Sausage Potato Soup)
Zuppa toscana is a creamy Italian soup with spicy sausage, tender potatoes and kale. It is hearty, rich and a restaurant favorite you can make at home in one pot.
- 45 minTotal time
- 6Servings
- 480kcal / serving
- 20 gProtein
Cooking the sausage and bacon first builds a flavorful base, and the cream goes in last for a silky finish. Serve with crusty bread for a full meal.
The science: why this works
- Browning the sausage and bacon creates fond, the browned bits that flavor the whole broth.
- Potatoes release starch as they simmer, which gives the broth a thicker, creamier body.
- Kale added late stays green and keeps a little bite.
- Adding the cream at the end over low heat keeps it smooth and prevents it from curdling.
Fond is flavor
When meat browns in a pot, it leaves behind a layer of caramelized, concentrated flavor called fond. Pouring in broth and scraping dissolves it into the soup. That layer gives the broth a deeper, meaty taste without extra ingredients.
Learn: Deglaze the pan →Cream and heat
Cream is more stable than milk because of its higher fat, but a hard boil can still make it separate or look greasy. Warming it gently at the end blends it into the broth, so the soup stays silky and unbroken.
Learn: Cream fat and whipping →Zuppa Toscana (Creamy Sausage Potato Soup)
45 min · 6 servings · Italian · Soup
Ingredients
Makes 6 servings
- 500 gItalian sausage, mild or hot, casings removed
- 4slices bacon, chopped
- 1large onion, diced
- 4cloves garlic, minced
- ½ tspred pepper flakes
- 6cups chicken broth
- 700 grusset or Yukon Gold potatoes, sliced 1 cm thick
- 1 bunchkale, stems removed, leaves torn
- 240 mlheavy cream
- 1 tspsalt, or to taste
- ½ tspblack pepper
- Grated Parmesan, to serve
Method
Tips for the best result
- Slice the potatoes evenly at 1 cm so they cook at the same pace.
- Leave some sausage fat in the pot because it carries the flavor.
- For a lighter soup, use half-and-half instead of cream.
Mistakes to avoid
- Boiling after the cream goes in: it can separate, so keep the heat low.
- Overcooking the kale: it turns dull and soft, so add it for the last 3 minutes.
- Slicing the potatoes unevenly: some turn to mush while others stay hard, so cut them evenly.
Variations and swaps
- Use hot Italian sausage for more heat.
- Replace the kale with spinach or Swiss chard.
- Add a splash of white wine after the onions.
- Swap heavy cream for coconut cream for a dairy-free version.
- Swap russet potatoes for Yukon Golds, which hold their shape better.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently to 165°F (74°C), stirring. Freezing is not recommended because the potatoes and cream turn grainy.
Zuppa Toscana (Creamy Sausage Potato Soup): questions
What is zuppa toscana?
Zuppa toscana is an Italian-American soup made with sausage, potatoes, kale and cream. It is popular from Olive Garden.
Can I use spinach instead of kale?
Yes. Spinach cooks faster, so add it in the last minute or two. Chard works as well.
How do I thicken zuppa toscana?
Mash a few potato slices against the side of the pot and simmer a few minutes longer. The released starch thickens the broth.
Can I make zuppa toscana ahead?
Yes. It keeps well in the fridge for up to 4 days. Add the cream when you reheat for the best texture.
