Name: Zuppa Toscana Italian Sausage Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound ground Italian sausage, hot or mild; 1 tablespoon butter; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon hot sauce; 1 teaspoon soy sauce (can substitute Worcestershire sauce); 3 tablespoons flour; 5 cups chicken broth; 1 cup heavy cream; 3-4 small russet potatoes, about 1 pound; 3 cups kale, roughly chopped; 1 teaspoon mustard powder; 1 teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 pinch red pepper flakes (optional); Grated Parmesan cheese; Roughly chopped bacon

Comfort in a bowl—that’s exactly what this Zuppa Toscana Italian Sausage Soup Recipe delivers. It’s rich, hearty, and bursting with layers of flavor that make chilly evenings feel instantly cozier. Trust me, once you try it, it’ll become your go-to soup for easy weeknights or casual dinner gatherings.

A large, deep red pot filled with creamy soup that has a pale yellow color as the base. Inside the soup, there are visible layers of dark green kale leaves, small round pieces of light brown sausage, small strips of crisp reddish-brown bacon, and light orange shredded cheese. The soup looks thick and mixed with hints of freshly ground black pepper sprinkled throughout. A wooden spoon is scooping some soup from the pot, showing the mix of all the ingredients. The pot is placed on a surface with a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Zuppa Toscana Italian Sausage Soup Recipe
Top Tip
How to Serve Zuppa Toscana Italian Sausage Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Zuppa Toscana Italian Sausage Soup Recipe

Why You'll Love This Recipe

I’m a huge fan of dishes that feel indulgent but come together with ingredients you probably already have on hand. This Zuppa Toscana Italian Sausage Soup Recipe has that perfect balance—creamy, savory, and just a little smoky from the sausage and bacon. It’s like a warm hug after a long day.

Rich, comforting flavors: The creamy broth and spicy sausage meld perfectly to warm you from the inside out.
Simple to prepare: Despite its gourmet taste, it uses everyday ingredients and isn’t fussy to cook.
Flexible ingredients: Hate kale? No problem! You can swap it for spinach or another leafy green.
Perfect for leftovers: Flavors deepen over time, making this soup even better the next day.

Ingredients & Why They Work

Every ingredient in this soup plays a crucial role. From the spicy Italian sausage to the creamy broth, these components create a harmony of tastes and textures. When you shop, pick fresh kale and firm potatoes for the best results.

Flat lay of a small mound of fresh ground Italian sausage, a pat of pale yellow butter, a small yellow onion whole and unpeeled, three cloves of whole garlic with skins on, a small white ceramic bowl filled with vibrant red hot sauce, another small white ceramic bowl holding dark soy sauce, a small white ceramic bowl containing fine white flour, a simple white ceramic bowl of rich golden chicken broth, a small white ceramic bowl with thick creamy heavy cream, three whole russet potatoes with rough brown skins, a neat pile of dark green roughly chopped kale leaves, a small white ceramic bowl with bright yellow mustard powder, a small cluster of dried green parsley leaves, a small heap of dried oregano, a small heap of dried basil, a tiny pinch of red pepper flakes in a small white ceramic bowl, a small white ceramic bowl filled with finely grated pale ivory Parmesan cheese, a few roughly chopped pieces of cooked crispy bacon arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Italian sausage: This is the heart of the soup, offering spice and savory depth—choose hot or mild based on your heat preference.
Butter: Adds richness to the sautéed onions and garlic and helps carry the flavors.
Yellow onion: Its natural sweetness balances the sausage’s spice.
Garlic: Boosts aroma and provides that classic savory kick.
Hot sauce: Enhances flavor complexity without overwhelming heat.
Soy sauce (or Worcestershire): Adds umami and a subtle salty depth.
Flour: Thickens the broth into a luscious, velvety texture.
Chicken broth: The base liquid that carries all the flavors.
Heavy cream: Gives the soup its creamy, comforting finish.
Russet potatoes: Provide heartiness and soak up the savory broth beautifully.
Kale: Offers a pleasant bitterness and textural contrast while adding nutrition.
Seasonings (mustard powder, parsley, oregano, basil, red pepper flakes): These bring complexity and just the right amount of herbal notes.
Grated Parmesan and chopped bacon (for serving): Elevates the soup with salty, crispy, and cheesy goodness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this soup depending on the season or who I’m cooking for. Don’t hesitate to tweak it so that it feels like your own culinary creation—you’ll enjoy it even more that way!

Sauteed mushrooms: I sometimes add mushrooms for extra earthiness and texture; they soak up the broth wonderfully.
Spinach instead of kale: Spinach cooks faster and offers a milder flavor if you’re not a kale fan, which my family sometimes prefers.
Mild sausage: Use mild Italian sausage to keep heat low but still maintain that signature flavor.
Make it vegetarian: Swap sausage for smoked tofu or mushrooms and use vegetable broth for a vegetarian twist.

Step-by-Step: How I Make Zuppa Toscana Italian Sausage Soup Recipe

A white bowl filled with creamy soup that has several layers visible: large thin potato slices that are pale yellow with smooth edges, scattered small pieces of browned sausage, bits of dark green kale leaves, and small red bacon pieces. The soup base is thick and off-white with a slightly textured surface from the pepper and seasoning. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the sausage with care

Start by browning the Italian sausage over medium heat. I like to cook it gently rather than at high heat because it keeps the sausage juicy and releases flavorful drippings—golden moments that add richness to the soup. Once cooked, scoop out the sausage and save those drippings for your next step!

Step 2: Build your flavor base

Add the sausage drippings and butter to your pot and toss in diced onions. Sauté them until translucent and soft, about 5 minutes—this is where those sweet onion flavors start to shine. Add minced garlic, the hot sauce, soy sauce, and your seasonings; cook for another minute to wake everything up.

Step 3: Create the creamy roux

Sprinkle in the flour and stir continuously for 2 minutes. This step is crucial—it cooks out the raw flour taste and thickens your soup base beautifully. Don’t rush it; steady stirring here makes all the difference for a smooth, velvety texture.

Step 4: Add liquids and potatoes

Slowly pour in the chicken broth in small splashes while stirring to avoid lumps. Then add the heavy cream the same way. Bring to a boil, then reduce the heat to simmer. Slice your potatoes into thin rounds and add them along with cooked sausage. Let everything simmer for about 10 minutes so the potatoes get tender but retain a bit of bite.

Step 5: Finish with greens and serve

Finally, stir in your chopped kale and simmer 5 more minutes until tender and bright green. Ladle the soup into bowls and garnish with your favorite combo of Parmesan, crisp bacon, and red pepper flakes. Serve hot, ideally with crusty bread for dipping—trust me on this!

Top Tip

Over the years, I’ve learned a few things that make this Zuppa Toscana Italian Sausage Soup Recipe truly shine. A few simple tricks will help you get that perfect balance of creaminess and savory umami every time.

Don’t rush the roux: Stirring the flour constantly until cooked is key—raw flour will ruin the final flavor and texture.
Medium heat for sausage: Cooking sausage slowly lets it release flavorful drippings and stay juicy, which become the flavor base for your soup.
Use thin potato slices: They cook evenly and soak up the broth just right without turning mushy.
Don’t overcook kale: Add it at the very end and let it simmer briefly to keep its bright color and slight bite.

How to Serve Zuppa Toscana Italian Sausage Soup Recipe

Garnishes

I love topping mine with freshly grated Parmesan for a salty, melty finish and crispy chopped bacon for that irresistible crunch and smoky contrast. A sprinkle of red pepper flakes adds a gentle heat that balances the creamy broth beautifully.

Side Dishes

Pair your Zuppa Toscana with crusty no-knead bread—its airy crumb is perfect for soaking up every last drop. A simple green salad with lemon vinaigrette also offers a refreshing counterpoint to the soup’s richness.

Creative Ways to Present

For a dinner party, try serving the soup in mini bread bowls made from hollowed-out rolls. Add a sprinkle of fresh herbs like parsley or basil on top for a pop of color and extra aroma. It instantly ups the “wow” factor without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Zuppa Toscana in airtight containers in the fridge and it keeps nicely for up to three days. The flavor actually deepens overnight, which means lunches the next day taste even better. Just give it a good stir before reheating.

Freezing

This soup freezes well but keep in mind the cream and potatoes can change texture slightly. I recommend freezing before adding the kale, as spinach or kale tends to lose its firmness. When you're ready to eat, thaw overnight in the fridge and then add fresh greens.

Reheating

Heat leftovers gently on the stovetop over low to medium heat to prevent breaking the cream or overcooking potatoes. Stir occasionally. If it’s too thick, just add a splash of broth or cream to bring back that silky texture.

Frequently Asked Questions:

Can I use mild Italian sausage instead of hot?

Absolutely! Using mild Italian sausage is a great option if you prefer less heat. The other seasonings still provide lots of flavor so don’t hesitate to go mild for a gentler taste.

What can I substitute if I don’t have kale?

Spinach is a fantastic substitute for kale. It cooks faster and adds a milder green flavor, making it great if you aren’t a fan of kale’s slightly bitter taste. Swiss chard works well too.

Can I make this soup in a slow cooker?

Yes! You can prepare Zuppa Toscana in the slow cooker by following the initial steps for sautéing sausage and onions, then transferring everything except the cream, potatoes, and kale into the slow cooker. Add potatoes later, then stir in cream and kale near the end of cooking.

How do I prevent the soup from getting watery when reheated?

Reheat gently over low heat, stirring often. If the soup seems thin, add a small amount of flour mixed with cold water or a splash of cream to restore thickness without clumping. Avoid boiling as it can break the cream.

Final Thoughts

This Zuppa Toscana Italian Sausage Soup Recipe holds a special place in my kitchen—it’s the perfect mix of hearty and elegant without feeling complicated. I hope you enjoy making it as much as I do. It’s a fantastic way to bring friends and family together around the table with minimal fuss and maximum satisfaction, so go ahead, dive in, and savor each spoonful!