Zuppa Toscana Soup Recipe (Stove Top Instructions)

If you are looking for a delicious and warming soup recipe that is full of flavor, then you are going to love this Zuppa Toscana soup recipe. This hearty dish is known for its bold and robust flavors made with just a few simple ingredients.

The creamy soup is filled with ground sausage, tender potatoes, sautéed onions with bits of wilted kale scattered throughout. It is an American-Italian inspired dish that has gained popularity thanks to a popular restaurant that is known for its endless soup and salad combinations at lunch.

It is the perfect comfort food recipe to make on a cold winter day. However, because it is made on the stove top you can make this crowd favorite soup as a last minute recipe when you just crave something hearty and delicious.

Easy Stove Top Recipe

Although I love to make a lot of soup recipes in my slow cooker, there are times when making a big pot over the stove is more practical. This is especially the case when I decide to make soup for dinner at the last minute.

From start to finish I can have the soup made and ready to eat in 30 minutes! It is a great way to get dinner on the table on a busy weeknight or on the weekend when I don’t want to spend a lot of time in the kitchen.

Ingredients Required For Zuppa Toscana Soup

Although this is considered an American-Italian recipe, the soup is very different from the classic recipe that is served in Italy. Rather than being an exact replica of a specific soup from the Tuscany region, this recipe combines a variety of star ingredients in many Italian recipes.

And ever since this soup has been included in restaurants and grocery stores across America, it has become a favorite for many. Below I have listed the ingredients required to make what is commonly known as Zuppa Soup and I have also included some common recipe substitutions.

Ground Italian Sausage

You will need 1 pound of ground Italian sausage for this soup recipe. The meat is the main protein so be sure to pick out a good quality ground sausage.

If you prefer to use large Italian sausage links be sure to remove the meat from the casing. Depending on the size of the sausage you will need anywhere from 3-5 link sausages to equal a pound.

However this recipe is very forgiving. You can use as little or as much meat that you want.

Just be sure that when you to go purchase the sausage that you pick out a variety that your family will like. For instance, I prefer spicy sausage. Although if I am making this Zuppa Toscana soup to share with a friend, I will use a mild sausage variety.

In addition, you can substitute turkey, chicken or even plant based sausage based on your dietary preferences.

Garlic Cloves

No Italian meal would be complete without a few garlic cloves. As always, fresh garlic cloves are best to use, but in a pinch you can substitute jarred minced garlic or even garlic powder.

1 clove of garlic = 1 teaspoon jarred minced garlic = 1⁄4-1⁄2 teaspoon of garlic powder

Onion

You can use a white, yellow or sweet onion to help flavor your Zuppa Toscana soup. Just be sure to dice it finely so that you don’t notice large chunks of onions in the soup.

If you are sensitive to onions, use 2 large shallots instead. Shallots are milder than onions and will blend perfectly in the soup.

Yukon Gold Potatoes

Just like when making potato soup, it is best to use Yukon Gold Potatoes. This variety of potato has a medium moisture content and will hold up well when boiled.

You want noticeable pieces of tender potatoes in the soup as they pair well with the ground sausage and kale.

Chicken Broth

The liquid base of the Zuppa Toscana soup comes from chicken broth. Although it is best to make Homemade Chicken Broth, most of us will use store-bought broth.

In that case, be sure to purchase low-sodium or salt-free broth. You can always add more salt when serving.

Heavy whipping cream

Zuppa Toscana soup is a semi-creamy type of soup. In order to get the best flavor and texture, be sure to use heavy whipping cream.

Standard milk products tend to curdle when added to hot liquid. However, dairy that has more fat can be added to hot liquid and still remain creamy and smooth.

Although if you prefer to use milk, make sure that you decrease the heat to low before adding the liquid.

Kale

The famous green specs that you see floating in Zuppa soup comes from wilted strips of kale. When adding kale to any soup recipe, be sure to remove the thick center stem.

Then roll the kale and cut the leaves into thin slices. If you are not a greens lover, go ahead and dice the kale in even smaller strips. Once they are added to the hot liquid, you will hardly notice them when you take a bite.

Salt & Pepper

Use sea salt and fresh ground black pepper and season to taste. I also like to add red pepper flakes to give the Zuppa Toscana soup a little kick, but I do this in individual bowls rather in the entire pot.

Bacon (For Serving)

Bacon has become the garnish of choice when making Zuppa soup. Crisp, crumbly bacon adds a smoky and salty element to the soup making it even more delicious.

However adding bacon to the top of your soup is optional, but it is highly recommended.

Zuppa Toscana Soup Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound ground Italian sausage (I recommend spicy)
• 3 garlic cloves, minced
• 1 medium white onion, peeled and diced
• 1.5 pounds Yukon Gold potatoes, diced
• 5 to 6 cups chicken stock
• 2 to 3 cups chopped fresh kale
• 1 cup heavy whipping cream
• salt and freshly-ground black pepper
• 6 pieces bacon, cooked and crumbled, for serving

INSTRUCTIONS

In a large pot placed over medium-high heat add the ground sausage. Cook until the sausage is no longer pink and cooked through, being sure to break the sausage into small crumbles as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate.

Drain and discard most of the grease from the pot, but keep about 1 tablespoon in the pot.

Add the diced onions to the pot with the grease and sauté for 5 minutes, stirring occasionally. 

Then stir in the minced garlic, and sauté for 30 seconds – 1 minute or until fragrant. 

Add the potatoes, chicken stock, and the cooked sausage, and continue cooking until the mixture reaches a simmer. Reduce the heat to medium-low, and simmer for 10 minutes, or until the potatoes are fork tender. 

Reduce the heat to medium and stir in the kale and cream, and simmer for an additional 5 minutes. 

Season with salt and pepper to taste. Serve warm, garnished with the bacon bits.

*If you love Zuppa Toscana soup but are on a low-carb diet, be sure to make this Low-Carb Zuppa Soup recipe!

Enjoy! Mary

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