Zuppa Toscana Recipe: This Italian Soup Recipe May Be the Best Soup Ever by Donna John
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There is nothing like a bowl of hot soup on a cold fall or winter night. This savory Zuppa Toscana soup recipe is warm, satisfying and easy to make. With Italian sausage, healthy kale and potatoes, it is a hearty soup that fills you up. But the flavor is really what we need to talk about. This soup is loaded with tasty ingredients that pop and are hard to resist. You will not eat just one bowl of this Italian soup!
To make this easy zuppa toscana recipe you will need just a few simple ingredients. Here is your short shopping list: Italian sausage, onion, garlic, white wine, crushed red pepper flakes, russet potatoes, fresh kale (check out the health benefits of kale), chicken broth and heavy cream. The gluten-free soup cooks up in about 30 minutes.
You can still eat all the salad and breadsticks you want with this soup – at home. No need to go to an Italian restaurant. Serve this irresistible soup for lunch or dinner.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 1 pound Italian sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/2 teaspoon crushed red pepper flakes
- 3 russet potatoes, peeled and diced
- 2 cups chopped kale
- 3 cups chicken broth
- 2 1/2 cups water
- 1 cup heavy cream
Recipe Notes
- You can buy bulk Italian sausage, but if you can't find it, just remove the casings from the links and crumble.
- You don't have to use a fancy white wine here. Just make sure it's good enough that you want to drink a glass of what's leftover!
- Store the soup in an airtight container in the fridge for up to four days.
Here's how you make it:
- Crumble the sausage and cook in a large soup pot until browned. Remove with a slotted spoon and set aside.
- Add the onion to the sausage drippings and cook until tender, about 5 minutes.
- Add the garlic and red pepper flakes and cook 1 more minute, stirring.
- Add the white wine and stir thoroughly.
- Add the potato, kale, chicken broth, water and cooked sausage to the pot.
- Bring to a boil, reduce heat, cover and simmer about 20 minutes or until potatoes are just tender.
- Stir in heavy cream and season with salt and pepper.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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I'm trying yo eat healthier, so I used lean hot Italian turkey sausage and half & half instead of heavy whipping cream. I also used more chicken broth (reduced sodium). Still absolutely delicious!