Sausage, Potato and Kale Soup
This Sausage Potato and Kale Soup is really quick, easy, and budget-friendly. It is a spicy, creamy, and hearty soup. Absolutely full of flavor!
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
Why You’ll Love This
Its proper name is Zuppa Toscana, which translates to Tuscan soup, a popular soup you can find at Olive Garden.
This is the Americanized version of this soup. The Italian version is typically made with various vegetables, beans, Italian bacon, herbs, spices and bread.
This soup is super easy to prepare and is budget friendly! This is a meal the whole family will love.
Recipe Ingredients For Zuppa Toscana
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Sausage, Potato, and Kale Soup (Zuppa Toscana)
Substitutes and Variations
- The spice level is up to you. I used mild sausage and added a 1/2 teaspoon of red pepper flakes. But you can certainly use spicy sausage.
- You can substitute fresh spinach for the kale. It will wilt faster, so adjust cooking time accordingly.
- You can substitute half and half for the heavy cream. Or use a dairy-free option of your choice. Just keep in mind that the richness of this soup will change.
- Sprinkle some grated Pecorino Romano over the top as a delicious garnish.
FAQs
We use red potatoes. Russet or Yukon Gold are good substitutions.
This soup will store in the refrigerator for 3-4 days in an air-tight container.
We don’t recommend freezing this soup. The potatoes can become grainy and mushy, and the cream might separate. But if you want to freeze it, freeze it without the cream. Thaw in the refrigerator overnight. Then add the cream when you reheat the soup.
Zuppa Toscana is a loose term meaning “Tuscan soup”. It is called “Minestra di Pane” in Italy, meaning “Bread Soup”.
More Delicious Italian Soup Recipes
Sausage, Potato and Kale Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage casing removed
- 2 cloves garlic minced
- 1 small onion diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 to 1/2 teaspoon crushed red pepper flakes optional (I use 1/4 teaspoon)
- Kosher salt and freshly ground black pepper to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes diced
- 3 cups kale or spinach I used baby kale
- 1/4 cup heavy cream
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion, oregano, basil and red pepper flakes.
- Cook, stirring frequently until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in chicken broth and bay leaf, and bring to a boil.
- Add potatoes and cook until tender, about 10 minutes.
- Stir in spinach until it begins to wilt.
- Stir in heavy cream until heated through
- Season with salt and pepper, to taste.
Nutrition
Slightly adapted from damndelicious