Tuscan Soup
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I make this Tuscan-style soup whenever I want something cozy, simple, and satisfying — the kind of bowl that cheers you up on a chilly weeknight. It’s a rustic, creamy soup built from Italian sausage, thinly sliced potatoes, tender kale, and just enough cream to make it luxurious without being fussy. If you love Zuppa Toscana-style flavors but want a straightforward one-pot version you can whip up after work, this is it. For a quick reference to a classic version, see this Zuppa Toscana base.
Why you’ll love this dish
This soup nails comfort and speed: ready in about 30–40 minutes, uses affordable pantry staples, and serves a crowd without a lot of hands-on work. The savory sausage flavors the broth, the thin potato slices thicken the soup naturally, and kale adds color and nutrition. It’s a crowd-pleaser for families and easy to scale for guests.
“A weeknight lifesaver — creamy, hearty, and full of flavor without hours in the kitchen.” — a regular in my dinner rotation
How this recipe comes together
- Brown the sausage to release fat and deepen flavor.
- Sauté onion and garlic briefly in the rendered fat for a strong base.
- Add broth and sliced potatoes, simmer until the potatoes are tender and slightly broken down.
- Stir in kale until just wilted, then finish with cream off the heat to keep it silky.
This overview gives you the rhythm: brown → build flavor → simmer → finish creamy.
What you’ll need
- 1 lb Italian sausage (mild or spicy, removed from casings if in links) — or use turkey sausage for a lighter option.
- 2 medium potatoes, thinly sliced (Yukon gold or russet) — thin slices speed cooking.
- 1 onion, chopped (yellow or sweet)
- 4 cups chicken broth (low-sodium if you prefer) — vegetable broth works for a meatless style.
- 1 cup heavy cream — for a lighter soup use half-and-half (see tips).
- 2 cups kale, chopped (stems removed) — Swiss chard or spinach as milder swaps.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Red pepper flakes (optional) for heat
Need a quick refresher on technique or an alternate ingredient list? Check this helpful Zuppa Toscana reference for ideas.
Step-by-step instructions
- Heat a large pot over medium. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if there’s too much, but leave a tablespoon for flavor.
- Add the chopped onion to the pot and sauté 3–4 minutes until translucent. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the chicken broth and add the thinly sliced potatoes. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 10–12 minutes. The slices will soften and slightly thicken the broth.
- Stir in the chopped kale and simmer 2–3 minutes until wilted but still vibrant.
- Lower the heat, pour in the heavy cream, and stir to combine. Warm through but do not boil once the cream is added. Season with salt, pepper, and red pepper flakes to taste.
- Ladle into bowls and serve hot.
Best ways to enjoy it
Serve this soup in deep bowls with crusty bread or garlic toast to mop up the broth. It also pairs well with a simple green salad and a crisp white wine (like Pinot Grigio) or a bold Italian red if you prefer. For a heartier meal, top with grated Parmesan and serve alongside roasted vegetables. If you want inspiration for serving styles, this Zuppa Toscana guide has good pairing ideas.
Storage and reheating tips
- Refrigerate within 2 hours of cooking in an airtight container. Keep for up to 3–4 days.
- To reheat: warm gently on the stovetop over low-medium heat, stirring occasionally until steaming. If refrigerated, the soup may thicken; add a splash of broth or water to loosen. Reheat to 165°F (74°C) before serving for food safety.
- To freeze: cool completely, transfer to freezer-safe containers leaving headspace, and freeze up to 2–3 months. Defrost in the refrigerator overnight and reheat slowly. Note: cream can separate slightly after freezing; whisk in a little fresh cream or simmer gently to bring it back together.
Pro chef tips
- Brown the sausage in batches if your pot is crowded — better browning = better flavor.
- Slice potatoes uniformly (2–3 mm) so they cook evenly and help naturally thicken the soup.
- Add cream off the boil and warm it gently to avoid curdling. If you only have milk, reduce broth by a cup before adding milk to keep body.
- For extra depth, deglaze the pan with a splash of white wine after sautéing the onions and let it reduce briefly.
- If you prefer a thinner broth, skip or reduce the cream and finish with a knob of butter for richness.
Creative twists
- Vegetarian: swap Italian sausage for smoked tempeh or mushrooms and use vegetable broth; stir in a can of cannellini beans for protein.
- Spicy: use hot Italian sausage and add extra red pepper flakes or a dash of Calabrian chili paste.
- Low-carb: replace potatoes with cauliflower florets or turnips.
- Cheesy: stir in grated Pecorino Romano or Parmesan at the end for a savory lift.
- Hearty: add cooked pancetta or bacon at step 1 for smoky complexity.
Your questions answered
Q: Can I use milk instead of heavy cream?
A: Yes — but use whole milk or half-and-half for best texture. If using milk, reduce the broth slightly so the soup still has body. Add milk off heat and warm gently.
Q: How long does this take to make from start to finish?
A: About 30–40 minutes: 8–10 minutes to brown sausage and sauté aromatics, 10–12 minutes simmer for potatoes, plus finishing time.
Q: Can I make this ahead for a party?
A: Absolutely. Make the soup fully, cool, and refrigerate up to 3 days. Gently reheat on the stove and add a splash of broth if it thickened. If freezing, expect slight texture changes in the cream.
Q: Is turkey sausage an okay substitute?
A: Yes. Turkey sausage reduces fat and calories but may be milder. Consider adding smoked paprika or a splash of Worcestershire to boost savory flavor.
Q: My soup is too thin — how do I thicken it?
A: Simmer longer to reduce, mash a few potato slices against the pot to release starch, or stir in a small slurry of cornstarch and water (1 tbsp cornstarch + 2 tbsp cold water) and heat until thickened.
Conclusion
If you want other takes on this classic, try the Easy Olive Garden Zuppa Toscana Soup – Creme De La Crumb for a copycat spin, check a simple home-style version at Zuppa Toscana Recipe – Pinch of Yum, or watch a detailed video walkthrough at Zuppa Toscana Recipe (Olive Garden Copycat) – NatashasKitchen. These resources are great if you want variations, photos, or step-by-step visuals to complement this quick one-pot method.
Tuscan-Style Creamy Soup
Ingredients
Method
- Heat a large pot over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes.
- Drain excess fat if there’s too much, but leave a tablespoon for flavor.
- Add the chopped onion to the pot and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth and add the thinly sliced potatoes. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 10–12 minutes.
- Stir in the chopped kale and simmer for 2–3 minutes until wilted but still vibrant.
- Lower the heat, pour in the heavy cream, and stir to combine. Warm through but do not boil once the cream is added.
- Season with salt, pepper, and red pepper flakes to taste.
- Ladle into bowls and serve hot.
