Easy Zuppa Toscana

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This soup is on heavy rotation in my house during the winter—it’s that good. My husband and I are semi-obsessed with this soup. In fact, I think we’ve made it every other week since it got cold enough to pull out the wool socks and blankets.

Now, let’s be real: Zuppa Toscana recipes are everywhere, and I did not invent this (shoutout to whoever first brought this gem of a soup into the world—genius). But this version? It’s our favorite because I keep it simple, skip the bacon (because the hot Italian sausage is doing all the work), and focus on making it easy enough to whip up after a long day.

Let me tell you, this soup checks all the boxes: cozy, creamy, filling, and packed with flavor. Plus, it’s the kind of dish that makes your kitchen smell like a cozy hug. Is that a thing? It is now!

Zuppa Toscana (No Bacon Needed!)

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 1lb hot Italian sausage (casings removed if using links)

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 4 cups chicken broth (or more for desired consistency)

• 4 medium potatoes, sliced into thin rounds or bite-sized pieces

• 2 cups chopped kale (or substitute with spinach)

• 1 cup heavy cream

• Salt and freshly ground black pepper, to taste

• Optional: Red pepper flakes, for extra spice - I used my fave Trader Joes Soffritto Seasoning!

Instructions:

1. Cook the Sausage: Heat a large pot or Dutch oven over medium heat. Add the sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Sauté Aromatics: In the same pot, add the diced onion. Cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds, until fragrant.

3. Simmer the Soup Base: Pour in the chicken broth, add the sliced potatoes and the cooked sausage. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender. This is when I added the Trader Joes Soffritto Seasoning!

4. Add Kale and Sausage: Stir in the kale and simmer for 5 minutes until the kale is wilted and tender.

5. Finish with Cream: Lower the heat to medium-low and stir in the heavy cream. Let the soup warm through for 2-3 minutes, but do not let it boil. Taste and season with salt, black pepper, and red pepper flakes, if using.

6. Serve: Ladle the soup into bowls and serve immediately. Pair it with crusty bread for a complete, cozy meal.

Tips for Perfect Zuppa Toscana:

• Potatoes: Yukon gold potatoes are my favorite for their creamy texture, but red potatoes hold their shape well, too.

• Greens: Kale holds up beautifully in this soup, but if you prefer spinach, just add it during the last minute of cooking to prevent it from overcooking.

• Broth Consistency: For a thinner soup, add an extra cup of broth. For a thicker, richer soup, reduce the broth slightly and add a touch more cream.

So, there you have it—our absolute favorite winter soup. If you make it, let me know! I’d love to see your cozy bowls of Zuppa Toscana. Snap a pic, share it on Instagram, and don’t forget to tag me. I’ll be over here, probably making another batch.