Zuppa Toscana Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian


Bring Olive Garden home with this delicious Zuppa Toscana – a creamy soup with Italian sausage, potatoes, and kale!


  • 1 Tbsp. olive oil
  • 2 lbs. mild Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 lbs. white potatoes (about 6 medium), in 1/2-inch cubes
  • 8 cups low-sodium chicken stock
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1/41/2 tsp. crushed red pepper flakes (optional)
  • 8 cups (packed) torn curly kale, stems removed
  • 1/2 cup heavy whipping cream


  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the sausage. Use a wooden spoon to break it apart as it cooks. Continue to cook, stirring occasionally and breaking it up more, cooked through, about 5-7 minutes. Use a spoon to drain off any excess fat or liquid.
  3. Add the onion. Stir and cook until softened, 3-4 minutes.
  4. Add the potatoes, stock, salt, garlic powder, and red pepper flakes (if using). Stir.
  5. Increase heat to high and bring to a boil, stirring occasionally.
  6. Reduce heat to a simmer and cook until potatoes are softened, 7-10 minutes.
  7. Stir in kale and simmer for a moment until it wilts.
  8. Remove from heat. Stir in cream. Taste and season with additional salt, if desired.

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