Can't-Stop-Eating-It Zuppa Toscana Recipe: This Italian Soup Recipe Is Heaven by Donna John

Can't-Stop-Eating-It Zuppa Toscana Recipe: This Italian Soup Recipe Is Heaven

There is nothing like a bowl of hot soup on a cold fall or winter night. This savory Zuppa Toscana soup recipe is warm, satisfying and easy to make. With Italian sausage, healthy kale and potatoes, it is a hearty soup that fills you up. But the flavor is really what we need to talk about. This soup is loaded with tasty ingredients that pop and are hard to resist. You will not eat just one bowl of this Italian soup!

To make this easy zuppa toscana recipe you will need just a few simple ingredients. Here is your short shopping list: Italian sausage, onion, garlic, white wine, crushed red pepper flakes, russet potatoes, fresh kale, chicken broth and heavy cream. The gluten-free soup cooks up in about 30 minutes.

You can still eat all the salad and breadsticks you want with this soup – at home. No need to go to an Italian restaurant. Serve this irresistible soup for lunch or dinner.

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes

Total Time: 40 minutes
Servings: 6


  • 1 pound Italian sausage
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 teaspoon crushed red pepper flakes
  • 3 russet potatoes, peeled and diced
  • 2 cups chopped kale
  • 3 cups chicken broth
  • 2 1/2 cups water
  • 1 cup heavy cream

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Recipe Notes

  • You can buy bulk Italian sausage, but if you can't find it, just remove the casings from the links and crumble.
  • You don't have to use a fancy white wine here. Just make sure it's good enough that you want to drink a glass of what's leftover!
  • Store the soup in an airtight container in the fridge for up to four days.

Here's how you make it:

  1. Crumble the sausage and cook in a large soup pot until browned. Remove with a slotted spoon and set aside.
  2. Add the onion to the sausage drippings and cook until tender, about 5 minutes.
  3. Add the garlic and red pepper flakes and cook 1 more minute, stirring. 
  4. Add the white wine and stir thoroughly.
  5. Add the potato, kale, chicken broth, water and cooked sausage to the pot. 
  6. Bring to a boil, reduce heat, cover and simmer about 20 minutes or until potatoes are just tender.
  7. Stir in heavy cream and season with salt and pepper.

Nutrition Facts Per Serving

Calories: 216

Total Fat: 12.7g

Saturated Fat: 5.7g

Cholesterol: 37mg

Sodium: 312mg

Total Carbohydrate: 19.2g

Dietary Fiber: 4.4g

Total Sugars: 2.4g

Protein: 7.7g

Vitamin D: 9mcg

Calcium: 85mg

Iron: 2mg

Potassium: 680mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This sounds amazing! I love soups in the colder weather months, Donna John!
Candy Stephens
I am SO making this over the weekend!
Kelli Porcaro
I can actually smell it! mmmmm. Thanks Donna John
Donna John
This is one of our all-time faves. Candy Stephens, this is how I got Martin to eat kale for the first time. :-)
Candy Stephens
Ok, I confess that I only just finally made this tonight. It. Is. Unbelievable.

I'm trying yo eat healthier, so I used lean hot Italian turkey sausage and half & half instead of heavy whipping cream. I also used more chicken broth (reduced sodium). Still absolutely delicious!
Elisa Schmitz
Sounds divine! Thanks for letting us know how good it was (even the leaner version). Yum! Candy Stephens Donna John
Donna John
Headed to the store now. Now you've got me craving this. Think dinner tonight has changed. :-)
Elisa Schmitz
LOL, that's brilliant, Donna John! Sneak in that kale. Don't tell Dieter Schmitz!
Meredith Schneider
Mmmmmm Donna John ! This would be perfect for this cold and rainy day in Texas!
Donna John
Got everything to make it either tonight or this weekend. Try it, Mike Prochaska . It's good stuff!
Meredith Schneider
Oh Donna John, I’m adding these ingredients to my shopping list. Need this on my throat, Texas spring allergies 🙁 just in my throat.
Cassandra Lee Jones
It is safe to say I NEED some of this.
Donna John
One of my favorite recipes! Let me know how ya'll like it, Meredith Schneider and Cassandra Lee Jones . I hear ya with the allergies, Meredith. What's with this weather?? I had to wear a jacket this weekend, but got sunburned. Makes no type of sense. :-)
Cassandra Lee Jones
Donna John I spent all day outside yesterday and got a sunburn but it was worth it. The north is finally free of snow!
Tiffany Zook
Has anyone substituted sweet potatoes instead of russet?
Donna John
Nope. I think they would be too sweet. But it might work.
Tiffany Zook
Donna John have you ever tried adding half-n-half? Does it turn out the same?
Donna John
I haven't, but I don't think it would affect too much.
Tiffany Zook
Instead of just kale, I used two cups of kale slaw. So colorful!!!
Donna John
Always so creative!! It looks really dark. What else did you change?
Tiffany Zook
I didn’t add the heavy cream yet, it will lighten up then. I also added smoked paprika .
Donna John
LOVE smoked paprika. We put it in our guac the other day. #gettingcrazy
Excellent Soup. I will try it some time!!!
Donna John
Need to make this ASAP. Going to try it with our deer Italian sausage. Will let ya'll know how it turned out.
Gwen Johnson
OMG, I love this soup.
Hot Italian Sausage is great in place of regular Italian Sausage.
Donna John
I would love that! But my husband doesn't like things too spicy. Sometimes I do it anyway! :-)

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