This Zuppa Toscana is a one pot dish and is creamy, spicy, hearty and irresistable! It simply can’t be beat.
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.
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 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.
Serve warm in bowls with freshly grated parmesan! I hope you love!!!
Other Soup Recipes to try!
- Curried Cauliflower and Chickpea Soup
- Spicy Italian Sausage and Spinach Tortellini Soup
- Nourishing Quinoa Vegetable Soup
- 1–2 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
- Heat oil in a dutch oven or large stock pot over medium high heat.
- 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.
- Add onion and garlic to the pot and cook another 2-3 minutes.
- Now add potatoes, broth, and spices; and boil for 7-9 minutes, or until potatoes are fork tender.
- Reduce heat to medium low, stir in heavy cream and kale; simmer for 2-3 minutes until kale is wilted.
- Serve in bowls with grated parmesan.