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Easy 30 Minute Zuppa Toscana Soup

This creamy, savory **Zuppa Toscana soup** is loaded with sausage, tender potatoes, and hearty kale—all simmered in a rich broth and ready in just 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 290 kcal

Equipment

  • Large soup pot or Dutch oven
  • Ladle
  • Cutting board and knife

Ingredients
  

  • ### For the Soup Base:
  • - 1 lb Italian sausage spicy or mild
  • - 2 tbsp olive oil
  • - 1 medium yellow onion chopped
  • - 3 cloves garlic minced
  • ### For the Vegetables and Broth:
  • - 2 medium Russet potatoes peeled and cut into cubes
  • - 4 cups kale fresh or frozen, chopped
  • - 6 cups chicken broth
  • ### Finishing Touches:
  • - 1 cup heavy cream
  • - 1 tsp red pepper flakes optional
  • - Salt and black pepper to taste

Instructions
 

  • In a large soup pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking into crumbles (about 5 minutes).
  • Stir in chopped onion and garlic. Sauté for 2–3 minutes until fragrant and softened.
  • Add diced potatoes and pour in chicken broth. Bring to a boil, reduce heat, and simmer for 10–12 minutes until potatoes are fork-tender.
  • Add kale and simmer for another 2–3 minutes, until wilted.
  • Lower heat and stir in heavy cream and red pepper flakes. Simmer gently for 2 minutes—do not boil.
  • Taste, season with salt and pepper, and serve hot with crusty bread or Parmesan if desired.

Notes

- Use mild sausage for a less spicy version.
- Coconut milk can be used in place of heavy cream for a dairy-free option.
- Soup can be made ahead and reheated easily.
Keyword zuppa toscana soup