Zuppa Toscana with Italian Sausage and Kale
A robust Italian soup combining spicy sausage, creamy potatoes, and tender kale in a savory broth perfect for chilly evenings. This italian-inspired one pot ready in about 50 minutes pairs casings removed Italian sausage, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, casings removed Italian sausage
- 3 medium, thinly sliced into 1/4-inch rounds russet potatoes
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 4 cups, chopped and stems removed kale
- 6 cups chicken broth
- 1 cup heavy cream
- 1/4 tsp red pepper flakes
- 1 1/2 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound Italian sausage, breaking it up with a spoon, and cook for 6-7 minutes until browned and cooked through.
- Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the pot with the sausage. Sauté for 4 minutes until fragrant and onions are translucent.
- Step 3: Stir in 3 thinly sliced medium russet potatoes and 6 cups chicken broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
- Step 4: Add 4 cups chopped kale, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes until kale is wilted.
- Step 5: Stir in 1 cup heavy cream and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat gently for 3 minutes without boiling, then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zuppa Toscana with Italian Sausage and Kale take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zuppa Toscana with Italian Sausage and Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced yellow onion from drying out.
Can I substitute ingredients in Zuppa Toscana with Italian Sausage and Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zuppa Toscana with Italian Sausage and Kale for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Zuppa Toscana with Italian Sausage and Kale?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
