Creamy Italian Zuppa Toscana Soup
This Creamy Italian Zuppa Toscana Soup is a rich and comforting classic made with Italian sausage, tender potatoes, fresh kale, garlic, and a creamy broth. It's an easy one-pot soup that's perfect for chilly evenings and tastes even better the next day.
Ingredients
- 2 Tbsp olive oil
- 4 oz. pancetta, diced
- 2 links Italian sausage (mild or spicy, casings removed)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 3-4 medium russet potatoes, thinly sliced or diced
- 6 cups chicken broth
- 1 tsp. crushed red pepper flakes (optional)
- Salt & freshly ground black pepper, to taste
- 3 cups chopped kale (stems removed)
- 2 cup chopped spinach
- 1 cup heavy cream (or half-and-half for lighter)
- Freshly grated Parmesan, for serving
Instructions
- Cook pancetta & sausageIn a large soup pot, heat olive oil over medium heat. Add pancetta and cook until golden and crisp. Add sausage, breaking it apart with a spoon, and cook until browned.
- Sauté aromaticsStir in onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Simmer potatoesAdd potatoes, chicken broth, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes, or until potatoes are tender.
- Add greensStir in kale and spinach; cook 3–4 minutes until wilted.
- Finish with creamLower heat, stir in heavy cream, and warm through without boiling. Adjust seasoning as needed.
- ServeLadle into bowls, sprinkle with Parmesan, and serve with crusty bread.