Zuppa
Toscana
Italian-American sausage, potato & kale soup
Crumbled sausage, tender potatoes and kale fill a creamy broth, with fennel and a little chili bringing warmth to each spoonful.
Sausage, potatoes & kale in creamy brothA generous bowl,
an American restaurant favorite.
Zuppa Toscana here means the sausage, potato and kale soup familiar from Italian-American restaurant menus. Crumbled pork sausage flavors the broth, thin potato pieces soften as they simmer, and cream gives the soup a pale, rich finish. Kale adds a firmer green texture.
The name translates as Tuscan soup, but this creamy sausage preparation should not stand in for the vegetable-and-bread soups of Tuscany. This home version follows the restaurant-style combination, with fennel-seasoned sausage and just enough cream to round out the broth. The amount of heat depends on the sausage you choose.
Let’s make zuppa Toscana.
A measured home version of the sausage-and-cream soup, with potatoes cooked before the kale is added.
Four generous soup portions.
What you’ll need
- 400 gfresh pork sausages seasoned with fennel, casings removed
- 15 mlolive oil
- 1 mediumonion, about 150 g, finely chopped
- 2 clovesgarlic, finely chopped
- ¼ tspchili flakes
- 500 gpotatoes, peeled and cut into 5 mm half-moons
- 1.2 llow-sodium chicken broth
- 150 gkale leaves, tough stems removed, finely sliced
- 200 mlheavy cream
- 20 gParmigiano-Reggiano, finely grated, for serving
- to tastefine salt and black pepper
Use mild fennel sausage for a gentler bowl or hot sausage for more heat. The potatoes should be fully tender before the cream goes in; the cooking allowance includes heating the broth.
How to make it
- 01
Brown the sausage
Heat the oil in a large pot over medium heat. Add the sausage, break into small pieces and cook for 8–10 minutes until browned and at least 71°C/160°F. Spoon off excess rendered fat, leaving about 1 tbsp in the pot.
- 02
Soften the onion
Add the onion and cook for 6 minutes, stirring. Add garlic and chili flakes and stir for 1 minute.
- 03
Cook the potatoes
Add the broth and potatoes. Bring to a simmer, then cook gently for 15–20 minutes until the potato slices are tender when pierced. Stir carefully so they do not break up.
- 04
Add the greens and cream
Stir in the kale and simmer for 5–7 minutes until tender. Add cream and warm gently for 2–3 minutes without a rolling boil. Taste for salt and pepper. Ladle into bowls and divide the grated cheese over them.
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