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Bowl of Zuppa Toscana Soup with sausage, potatoes, kale, and creamy broth
Taha Ayad

Zuppa Toscana Soup

Creamy Zuppa Toscana Soup with Italian sausage, potatoes, and kale. A reliable homemade version that won’t curdle and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Soup
Cuisine: Italian-American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • ½ lb Italian sausage
  • 1 yellow onion
  • 2 cloves garlic
  • 1 can white beans
  • ½ tsp smoked paprika
  • 3 cups chicken broth
  • 1 cup water
  • 1 lb red potatoes
  • ½ lb kale
  • 2 cups half and half
  • 1 pinch red pepper flakes
  • Black pepper

Method
 

  1. Brown the Italian sausage in a large pot.
  2. Add onion and garlic and cook until softened.
  3. Stir in beans, smoked paprika, broth, and water and bring to a simmer.
  4. Add sliced potatoes and kale and cook until potatoes are tender.
  5. Temper half and half and stir into the soup gently.
  6. Season with red pepper flakes and black pepper.

Notes

  1. Use loose Italian sausage, not links.
  2. Keep heat low after adding dairy to prevent curdling.
  3. Soup tastes better the next day.
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