Zuppa Toscana

This Zuppa Toscana is a one pot dish and is creamy, spicy, hearty and irresistable! It simply can’t be beat.

Zuppa Toscana

The weather here in Dallas has been abnormally chilly for this time of year, so, I’m taking full advantage and making lottttsa and lottttsa soup.  I could live off of soup for reals and this Zuppa Toscana is one that I totally crave.

Zuppa Toscana

This soup is so cozy and comforting- Alessandro asks for it like once a month, he loooooves it. It’s a 30 minute one pot wonder that’s loaded with spicy italian sausage, onion, garlic, potatoes, chicken broth, kale, and a touch of cream.  It’s quick, simple, easy, healthy, and perfect for busy weeknight dinners.

Can I leave out the heavy cream to make it dairy-free?

Absolutely! I would suggest replacing it with a non-dairy alternative, i.e nut pods or coconut milk. I haven’t tried this substitution yet, but I think it would be super delicious!

Does this Zuppa Toscana make good leftovers?

You bet your bottom dollar it does!! Make a big batch at the beginning of the week and simply reheat before serving. I like to double the recipe since Alessandro devours this!!

Can I make this in the crockpot or Instant Pot?

For sure!!

For the crockpot: Toss everything but the Kale and the cream in the crockpot. Make sure your sausage, onions, and garlic are cooked before adding to the crockpot. About 15-20 minutes before serving, stir in the kale and add the cream.

For the Instant Pot: Select Sauté function and cook Italian sausage, onion, garlic. Then add everything but the kale and cream. Cook high pressure for 6 minutes. Quick release the pressure, and then add in the kale and cream.

Zuppa Toscana

Serve warm in bowls with freshly grated parmesan! I hope you love!!!

Other Soup Recipes to try!

Print

Zuppa Toscana

Zuppa Toscana
  • Author: Lindsay // Tipps in the Kitch

Ingredients

  • 12 tsp olive oil
  • 1 lb bulk spicy italian sausage
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 3 russet potatoes, peeled, sliced into 1/2 inch rounds and quartered
  • 6 c chicken broth
  • 1 tsp ground fennel
  • 1 3/4 tsp salt, more or less to taste
  • Freshly cracked pepper
  • 3/4 tsp italian seasoning
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 c heavy cream (sub nut pods or coconut milk for whole 30/non-dairy alternative)
  • 1 bunch of curly leaf kale, stems removed and chopped
  • Grated parmesan, for serving
Scale

Instructions

  1. Heat oil in a dutch oven or large stock pot over medium high heat.
  2. When oil is hot, add sausage and cook, breaking up with the back of your spoon until fully cooked and crumbly. Drain all but 1 T of the grease.
  3. Add onion and garlic to the pot and cook another 2-3 minutes.
  4. Now add potatoes, broth, and spices; and boil for 7-9 minutes, or until potatoes are fork tender.
  5. Reduce heat to medium low, stir in heavy cream and kale; simmer for 2-3 minutes until kale is wilted.
  6. Serve in bowls with grated parmesan.

ENJOY!!

Recipe Card powered by

6 Comments

  • Reply
    Linger
    March 5, 2019 at 12:14 pm

    Hi Linsday. What a GREAT soup recipe to warm our souls. I live in Kansas City and the temps have been ridiculous. So ready for Spring, but in the meantime, I will have to try this zuppa toscana soup. Thanks so much for sharing.

  • Reply
    Kristen Goodwin
    March 7, 2020 at 6:45 pm

    This soup is FANTASTIC! I went to my sisters house yesterday where she gave me an incredible gift. The gift was a book if pictures from my sons birth. When I was almost moved to tears she then told me she had a better gift for me…and then she brought me a bowl of this soup 😂😂 it is soo delicious; in fact, my new fav soup! I had to get on the blog today to get this recipe. Thanks for sharing!!!!!

    • Reply
      Lindsay Cola (Tippens)
      March 9, 2020 at 9:40 am

      Thank you SO much for letting me know!!! Means so much, and I’m so happy you love it! It’s definitely one of our favorites! And that is just the sweetest thing ever, best sister award!!!

  • Reply
    Amy D Sow
    March 11, 2020 at 11:27 am

    Can cauliflower be used in place of potatoes?

    • Reply
      Lindsay Cola (Tippens)
      March 11, 2020 at 1:32 pm

      Yes, absolutely!! I don’t see why not! You might not need to boil as long, so keep a close eye. Would love to know how it turns out! I’ve also had people tell me they’ve used gnocchi and cauliflower gnocchi!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.