Name: Zuppa Toscana Soup with Sausage and Kale Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 6 pieces bacon, chopped; 1 pound spicy ground Italian sausage; 1 medium yellow onion, diced; 5 garlic cloves, minced; 1 ½ pounds Yukon Gold potatoes, cut into 1-inch pieces; 4 cups roughly chopped kale; 1 teaspoon Italian seasoning; 6 cups low-sodium chicken broth; 1 cup heavy whipping cream

There’s something wonderfully comforting about a bowl of hearty soup, especially on a chilly evening, and this Zuppa Toscana Soup with Sausage and Kale Recipe truly hits that cozy spot. Creamy, savory, and packed with flavor, it’s like a warm hug in a bowl that never disappoints.

A white bowl is filled with creamy soup that has several layers of ingredients. The base layer is a light beige creamy broth with small spots of orange oil on the surface. Floating in the broth are dark green leafy kale pieces, chunks of light yellow potato, browned sausage pieces, and small crispy pieces of bacon that are reddish-brown. A silver spoon is partially resting inside the soup on the right side of the bowl. The bowl sits on a white marbled surface with a glass of water and lemon slice at the top left corner. 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 Soup with Sausage and Kale Recipe
Top Tip
How to Serve Zuppa Toscana Soup with Sausage and Kale Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Zuppa Toscana Soup with Sausage and Kale Recipe

Why You'll Love This Recipe

I’ve made this Zuppa Toscana Soup with Sausage and Kale Recipe countless times and each time it feels like rediscovering a classic favorite. It’s perfect for feeding a crowd or cozying up for a solo dinner with leftovers that taste just as good the next day.

Rich and satisfying: The creamy broth combined with spicy sausage creates a velvety taste that feels indulgent without being overly heavy.
Fresh and hearty ingredients: Kale and potatoes add texture and nutrition, balancing the flavors beautifully.
Easy to make: With straightforward steps and common ingredients, you’ll have dinner ready in under 40 minutes.
Flexible and customizable: Whether you want it spicier, dairy-free, or packed with extras, it adapts effortlessly to your taste.

Ingredients & Why They Work

This Zuppa Toscana Soup with Sausage and Kale Recipe uses simple ingredients, but each plays a key role in layering flavors. Choosing fresh produce and quality sausage will make a noticeable difference—shopping smart sets you up for success here.

Flat lay of chopped crispy bacon pieces, a mound of spicy ground Italian sausage, five whole uncracked garlic cloves, one medium diced yellow onion, several chunks of peeled Yukon Gold potatoes cut into 1-inch pieces, a small white ceramic bowl filled with Italian seasoning, another small white ceramic bowl with low-sodium chicken broth, roughly chopped fresh kale leaves, and a small white ceramic bowl of heavy whipping cream, all arranged with perfect symmetry 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

Bacon: Adds a smoky depth and delicious fat for cooking the sausage and vegetables; crispy bits later add texture.
Spicy ground Italian sausage: The heart of this soup—its spice and seasoning infuse every bite with bold flavor.
Garlic cloves: Fresh garlic gives a fragrant, savory kick, indispensable for that traditional Italian taste.
Yellow onion: Provides sweetness and balances the spiciness of the sausage once sautéed.
Yukon Gold potatoes: Perfect for creamy soups because of their buttery texture and consistency while simmering.
Italian seasoning: A blend of herbs that tie the flavors together, bringing warmth and complexity.
Low-sodium chicken broth: Using low-sodium gives you better control over the saltiness and keeps the base light yet flavorful.
Kale: Adds a fresh, slightly bitter green note and nutritional boost without overpowering the soup.
Heavy whipping cream: Finishes the soup with luxurious creaminess, rounding out the spices and vegetables beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the reasons I keep coming back to this Zuppa Toscana Soup with Sausage and Kale Recipe is how effortless it is to tailor to your preferences—whether you like it spicier, less creamy, or packed with extra veggies. You can easily make it your own and never get bored.

Variation: I sometimes swap the spicy sausage for a milder sweet Italian sausage when cooking for family members who prefer less heat—it still comes out deliciously hearty.
Dairy-Free Option: To make this soup dairy-free, substitute the heavy cream with full-fat coconut milk; it adds a lovely richness without the dairy.
Extra Greens: Feel free to toss in baby spinach or Swiss chard if kale isn’t your favorite or you want to change things up.
Spicy Kick: Add a pinch of red pepper flakes when cooking the sausage for an extra punch that wakes up your taste buds.

Step-by-Step: How I Make Zuppa Toscana Soup with Sausage and Kale Recipe

The image shows a white pot filled with creamy soup. The soup has four main layers: a thick creamy light beige broth as the base with a smooth texture; chunks of pale yellow potatoes scattered throughout; dark green leafy kale pieces floating on top; and browned crumbled sausage and crisp bacon pieces mixed in, adding texture and color contrast. A silver ladle inside the pot scoops some of the soup, showing all the ingredients in one spoonful. The pot is placed on a white marbled surface, with a small white bowl of salt and a wooden pepper grinder in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisping Up the Bacon

Start by cooking the chopped bacon in a large pot over medium heat until it’s golden and crisp, about 5 minutes. I always keep an eye on it so it doesn’t burn—bacon can go from perfect to bitter pretty quickly. Once done, transfer it to a paper towel-lined plate to drain. Scoop out most of the fat from the pot but leave about a tablespoon—it adds incredible flavor for the sausage and veggies to come.

Step 2: Sautéing the Onion and Garlic

Next, toss in the diced onion and crank the heat to medium-high. Cook until the onion softens and becomes translucent, roughly 3 to 4 minutes—this sweetness is so important for balancing the soup’s flavors. Then add the minced garlic and sauté for just 30 seconds more. Don’t skip this step; that quick garlic sizzle makes a huge difference in aroma!

Step 3: Browning the Sausage

Time to add your spicy Italian sausage. Break it up with your spatula as it cooks, stirring frequently so it browns evenly. This should take about 5 minutes. I find this step the most rewarding—you get that gorgeous caramelized flavor that makes the soup sing.

Step 4: Adding Potatoes and Simmering

Once the sausage is browned, stir in the potatoes and sprinkle the Italian seasoning over everything. Pour in the chicken broth, raise the heat to high, and bring the whole pot to a boil. Then lower to medium-low and let it simmer for 10 minutes, until the potatoes are tender when pierced with a fork. This simmering is where all the flavors have time to meld—patience pays off here!

Step 5: Adding Kale, Bacon, and Cream

Last but not least, stir in the roughly chopped kale, the crisped bacon pieces, and pour the heavy cream in. Let the soup simmer gently for an additional 5 minutes. This final step softens the kale just right and lets the cream envelop everything in a silky texture. I like to give it a taste here—it’s the moment the soup truly comes alive.

Step 6: Garnish and Serve

Ladle your hot soup into bowls, season with freshly ground black pepper, and if you’re feeling fancy, sprinkle a little Parmesan on top. I like a crusty bread on the side to soak up every last drop.

Top Tip

Over the years, I’ve realized a few little tricks that make this Zuppa Toscana Soup with Sausage and Kale Recipe truly special. Whether you’re a first-timer or a seasoned home cook, these tips can elevate your soup game.

Cook bacon to perfection: Don't rush the bacon—crispy bacon bits add texture, but burnt bacon bitterizes the soup. I like cooking it slowly over medium heat.
Don’t overcook the kale: Add kale near the end of cooking to keep its vibrant color and some bite—overcooked kale can turn mushy and dull tasting.
Adjust creaminess last: Add cream towards the final simmer to avoid curdling and keep the texture silky smooth every time.
Season gradually: Since the sausage and bacon add salt, season the soup lightly at the start and adjust at the end to get the perfect flavor balance.

How to Serve Zuppa Toscana Soup with Sausage and Kale Recipe

Garnishes

I love keeping it simple with some freshly ground black pepper and a sprinkle of shaved Parmesan—those touches brighten the rich soup beautifully. Sometimes I add crushed red pepper flakes for a little heat, and a drizzle of good olive oil to finish it off.

Side Dishes

A crusty Italian bread or garlic bread is my go-to side; it’s perfect for dipping and soaking up the creamy broth. If you want to keep it light, a simple green salad dressed with lemon vinaigrette provides a nice refreshing contrast.

Creative Ways to Present

For special occasions, I serve the soup in mini bread bowls—it’s fun, festive, and turns a cozy meal into an event. Another idea I tried was topping each bowl with a spoonful of pesto or adding crispy fried sage leaves for an herbaceous twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where this soup keeps beautifully for 4 to 5 days. Just be sure to cool it completely before refrigerating to maintain best flavor and texture. I always love how the flavors deepen overnight!

Freezing

This soup freezes really well, which is great for batch cooking. After it cools, I portion it into freezer-safe containers and freeze for up to 3 months. The key is to leave out the cream when freezing and add it fresh when reheating for the best texture.

Reheating

When reheating, warm the soup gently in a pot over low heat. If you froze it without cream, stir in fresh cream once heated through to keep that silky consistency. Avoid boiling to prevent the cream from breaking.

Frequently Asked Questions:

Can I use other greens besides kale?

Absolutely! While kale offers a beautiful texture and flavor, you can substitute with spinach, Swiss chard, or even collard greens. Just add them near the end of cooking to keep them fresh and tender.

Is it possible to make this soup vegetarian?

It’s possible to make a vegetarian version by replacing sausage with plant-based sausage or mushrooms for meaty texture, and using vegetable broth instead of chicken broth. Skip the bacon or replace with smoked paprika for that smoky flavor.

What’s the best way to prevent the cream from curdling?

Add the cream towards the end of cooking and warm it gently without boiling. Stir constantly and keep the heat low to maintain a silky texture.

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors have time to meld. Simply prepare it, cool completely, and store in the refrigerator for up to 5 days or freeze for longer storage.

Final Thoughts

This Zuppa Toscana Soup with Sausage and Kale Recipe has become a comfort staple for me—there’s just something so satisfying about its creamy, spicy, and savory elements coming together in one pot. I’m confident if you give it a try, you’ll appreciate how easy it is to make but how deeply delicious it tastes. So go ahead, tuck into a warm bowl, and enjoy every savory spoonful like you’re sitting right there in my kitchen with me.