Classic Zuppa Toscana Soup

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Creamy, comforting, and packed with savory flavor, Classic Zuppa Toscana Soup is the ultimate bowl of coziness. Inspired by the beloved Olive Garden version, this hearty soup brings together tender potatoes, spicy Italian sausage, fresh kale, and a luscious cream broth that warms you from the inside out. It’s the kind of soup that makes you want to grab a big spoon, some crusty bread, and savor every bite.

Whether you’re chasing away the winter chill or looking for a one-pot meal that satisfies every craving, this recipe delivers. It’s simple enough for a weeknight dinner but comforting enough to serve to guests. The layers of flavor build beautifully, from the sizzling sausage to the final drizzle of cream, making this soup a repeat favorite in any kitchen.

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What Kind of Sausage Should I Use?

The best sausage for Zuppa Toscana is a spicy or hot Italian sausage, either ground or in links with the casing removed. The spiciness adds depth and a little heat to balance the creaminess of the soup. Mild Italian sausage can work too if you prefer less spice—just consider adding crushed red pepper flakes to keep the flavor bold.

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Ingredients for the Classic Zuppa Toscana Soup

• Italian Sausage: The heart of the flavor base, this ingredient adds spice and meaty richness.
• Russet Potatoes: These starchy potatoes soak up the broth and release just enough starch to help thicken the soup naturally.
• Yellow Onion: A diced onion brings a subtle sweetness that balances the savory sausage.
• Garlic: Essential for depth and warmth in the broth.
• Chicken Broth: This provides the flavorful liquid foundation. Use a low-sodium version so you can adjust seasoning to taste.
• Kale: Adds a pop of green and a slight bitterness that complements the rich broth.
• Heavy Cream: The key to that creamy texture we all love in Zuppa Toscana.
• Olive Oil: Used to sauté the onions and garlic.
• Salt and Pepper: Seasonings to enhance every element.

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How To Make the Classic Zuppa Toscana Soup

Step 1: Brown the Sausage

Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s fully browned. Once cooked, transfer it to a plate lined with paper towels to drain excess grease.

Step 2: Sauté the Aromatics

In the same pot, add a drizzle of olive oil if needed, then toss in the diced onion. Cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Simmer the Potatoes

Pour in the chicken broth and bring it to a boil. Add the sliced potatoes and simmer for about 10-12 minutes, or until they’re fork-tender.

Step 4: Return the Sausage & Add the Kale

Once the potatoes are tender, return the cooked sausage to the pot. Add the chopped kale and stir. Let it simmer for another 5 minutes until the kale is softened.

Step 5: Stir in the Cream

Reduce the heat to low and slowly stir in the heavy cream. Let it warm through, but avoid boiling. Taste and season with salt and pepper as needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls and serve hot. Pair with a slice of toasted crusty bread or a warm roll for the perfect finish.

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How to Serve and Store Classic Zuppa Toscana Soup

Zuppa Toscana is best served hot and fresh, straight from the pot. A thick slice of crusty bread or a buttery roll is the perfect companion for dipping into the creamy broth. If you’re feeling indulgent, top each bowl with a sprinkle of grated Parmesan or a pinch of red pepper flakes for extra kick.

Storing is easy—let the soup cool to room temperature before transferring to an airtight container. Refrigerate for up to 3-4 days. To reheat, warm it gently over the stovetop or in the microwave, stirring occasionally to maintain its creamy consistency. For longer storage, you can freeze Zuppa Toscana for up to 2 months, though the texture of the cream may slightly change upon thawing.

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Frequently Asked Questions

Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with unsweetened coconut milk or a dairy-free cream alternative. Just note that the flavor and texture will change slightly.

What other greens can I use besides kale?

Spinach or Swiss chard are good alternatives to kale. Add them toward the end of cooking since they wilt faster than kale.

Can I use a different kind of potato?

Yukon gold or red potatoes also work well. They hold their shape better and offer a slightly different texture.

How spicy is the soup with hot Italian sausage?

It has a mild to medium heat. If you’re sensitive to spice, use mild sausage and skip the red pepper flakes.

Can I prepare this ahead of time?

Absolutely. You can make the soup a day in advance—the flavors deepen overnight. Just reheat gently and add a splash of broth or cream if it thickens too much.

Is it gluten-free?

Yes, the classic version is naturally gluten-free. Just double-check the sausage and broth labels to ensure they don’t contain any hidden gluten ingredients.

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Want More Soup Ideas?

If you enjoyed this Classic Zuppa Toscana Soup, you’re sure to love these other comforting bowls from the kitchen:

• Hearty Italian Sausage Soup for a rich tomato-based option.
• Jalapeno Heat: The Ultimate Shrimp Soup if you’re craving bold seafood flavors.
• Crab and Shrimp Seafood Bisque for a luxurious seafood twist.
• Easy Thai Red Curry Dumpling Soup for an international flair.
• Creamy Garlic Butter Beef Spinach Tortellini for something indulgently creamy and beefy.

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📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add bacon or skip it? Try swapping kale for spinach?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better.

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