Potatoes: We recommend using waxy potatoes that hold their shape well in soup, such as baby Dutch yellow potatoes or red potatoes. Their creamy texture and ability to maintain their form are ideal. Yukon Gold potatoes are another excellent alternative. Avoid overly starchy potatoes like Russets if you prefer your soup without mushy chunks.

Beans: While not always found in every Zuppa Toscana, cannellini beans add a wonderful creaminess and extra protein without getting mushy. They boast a mild, slightly nutty flavor that complements the soup beautifully. Great Northern beans are a suitable substitute if cannellini beans are not available.

Sausage: We highly recommend using a flavorful mild Italian sausage. The rich pork and classic Italian seasoning bring an incredible depth to the broth. If you prefer a bit of heat, a hot Italian sausage works wonderfully too. For those who like to customize, you can easily make your own by seasoning ground pork with salt, a pinch of sugar, dried parsley, minced garlic, fennel seeds, and a dash of nutmeg for an authentic touch.

Kale: Kale is a cornerstone of Zuppa Toscana. While some find kale to have a strong, sometimes bitter, flavor, we promise it’s exceptionally good in this recipe. The wilting process in the hot broth and the creamy base mellow out any harshness, leaving a pleasant earthy note. Tuscan kale (Lacinato) is often preferred for its tender leaves, but curly kale works too. If you are truly averse to kale, fresh spinach can be substituted, added at the very end as it wilts even faster.

Broth: A high-quality chicken or vegetable broth forms the base of this soup. Choose a low-sodium option to better control the seasoning to your taste.

Heavy Cream: This is what gives Zuppa Toscana its signature luxurious creaminess. If you’re looking for a dairy-free alternative, full-fat coconut milk or a homemade cashew cream can provide a similar richness, though the flavor profile will shift slightly.

*Please see the full recipe card below for precise measurements and a complete list of ingredients.

Step-by-Step Guide: Crafting Your Delicious Zuppa Toscana

While traditional Zuppa Toscana recipes sometimes include bacon, we’ve opted for Italian sausage to be the star. Bacon, when added to soup, can often become soggy and its flavor can be quite overpowering. Our method focuses on building layers of flavor with the sausage, ensuring a perfectly balanced and incredibly satisfying soup.

Step 2: Sauté the Aromatics. Using the flavorful residual fat in the pan, add the chopped onions and lower the heat to medium. Sauté the onions gently for several minutes until they begin to soften and become translucent. This process brings out their natural sweetness, building the flavor foundation for your soup.

Step 3: Add Carrots and Garlic. Once the onions are translucent, add the sliced carrots to the pan. Continue to sauté for a few more minutes until the carrots start to soften slightly. Then, stir in the minced garlic. Be careful not to burn the garlic; cook it for just 1-2 minutes until it becomes fragrant, filling your kitchen with its delightful aroma.

If you enjoy a truly thick and comforting soup, you might also love our hearty Sausage and Lentil Soup!

What does Zuppa Toscana mean in Italian?

Zuppa Toscana literally translates to “Tuscan Soup” from Italian. Traditionally, Tuscan soups (sometimes called “minestra di pane” or “bread soup”) were peasant dishes, often incorporating stale bread, local vegetables like zucchini, beans, and whatever meat was available. The version we know today, especially the creamy one with sausage, kale, and potatoes, gained widespread recognition and popularity through American-Italian restaurants like Olive Garden, putting a unique spin on its rustic Italian roots.

Do you have to add heavy cream?

No, adding heavy cream is entirely optional, though it’s key to achieving the soup’s signature rich, creamy texture. The soup will still be incredibly flavorful and hearty without it. For a lighter version or a dairy-free option, you can omit the cream entirely or use a plant-based alternative like full-fat coconut milk (be mindful of the slight flavor change) or a homemade cashew cream.

Can I make this Zuppa Toscana recipe vegetarian?

Absolutely! To make a vegetarian version, simply substitute the Italian sausage with a plant-based Italian sausage alternative. Ensure you use vegetable broth instead of chicken broth. The rest of the ingredients, including the kale, potatoes, and beans, are naturally vegetarian, creating a delicious and satisfying meat-free meal.

What’s the best type of potato for Zuppa Toscana?

Waxy potatoes that hold their shape well, such as baby Dutch yellow potatoes, red potatoes, or Yukon Golds, are ideal. These varieties become tender and creamy without disintegrating into the soup, maintaining a pleasant texture. Avoid very starchy potatoes like Russets if you prefer your soup free of overly mushy potato pieces.

5 from 2 votes

Prep Time

30 minutes
mins

Cook Time

45 minutes
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Total Time

1 hour
hr
15 minutes
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  1½ lbs sweet Italian sausage

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  3 carrots, sliced

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  1 onion, chopped

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  3 cloves garlic, minced

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  1 lb baby dutch yellow potatoes

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  2 heads tuscan kale, chopped

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  8 cups chicken or vegetable broth

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  1 can cannellini beans, rinsed

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  ¼ cup heavy cream

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  2 teaspoon salt

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  1 teaspoon dried parsley

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  1 teaspoon dried basil

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  1 teaspoon dried rosemary

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  1 teaspoon dried thyme

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  ½ teaspoon dried oregano

• Bring a large Dutch oven to medium-high heat. Remove the sausage from its casing (if links) and add the ground sausage to the pot. Brown the sausage, moving it as little as possible to allow a crust to form and prevent steaming. Once beautifully browned, remove the sausage from the pot and set aside.
• Lower the heat to medium. In the remaining fat from the sausage, sauté the chopped onions for 5 minutes until they begin to soften. Then, add the sliced carrots and continue to stir until the onions are translucent and the carrots are slightly tender. Season lightly with some salt and pepper. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it. Then, pour in the chicken or vegetable broth and bring the mixture to a full boil.
• Once the broth is boiling, stir in the dried oregano, basil, parsley, thyme, and rosemary. Mix well. Add the diced potatoes and return the soup to a simmer. Allow it to simmer for about 10 minutes, then add the browned sausage back into the pot along with the rinsed cannellini beans. Continue simmering until the potatoes are completely softened. Add the chopped kale on top of the soup and cover the pot. Let the kale wilt for approximately 3 minutes, then stir it into the broth.
• Remove the pot from the heat and stir in the heavy cream. Taste and adjust seasoning as needed. Serve your homemade Zuppa Toscana immediately with a side of crusty Italian bread and a generous sprinkle of freshly grated Parmesan cheese!

1. When searing the sausage, resist the urge to stir it too often. Letting it sit undisturbed for a few moments will allow a delicious browned crust to develop, which adds immense flavor.
2. To test if your potatoes are softened, insert a knife into one. It should slide in easily without resistance. This usually happens around the 15-minute mark of simmering, but cooking times can vary depending on potato size and type.
3. For a truly smooth and creamy soup, consider using an immersion blender to blend a portion of the soup (especially the potatoes) before adding the kale and cream.
4. This soup tastes even better the next day as the flavors have more time to meld.

Calories:
579
kcal


Carbohydrates:
32
g


Protein:
25
g


Fat:
40
g


Saturated Fat:
15
g


Polyunsaturated Fat:
5
g


Monounsaturated Fat:
17
g


Cholesterol:
104
mg


Sodium:
2954
mg


Potassium:
811
mg


Fiber:
7
g


Sugar:
4
g


Vitamin A:
5294
IU


Vitamin C:
21
mg


Calcium:
121
mg


Iron:
4
mg