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Zuppa Toscana Soup Recipe

You don't have to go out to your favorite Italian Restaurant to enjoy restaurant style soup at home! Zuppa Toscana Soup is a quick and easy meal to make. So savory and delicious! 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Debra


  • ½ pound Italian sausage mild
  • 1 onion, chopped
  • 2 russet potatoes peeled and diced
  • 2 cloves garlic minced
  • 1 bunch kale stems removed, chopped into bite sized pieces
  • 4 cups chicken broth
  • ½ cup half and half
  • 1 bay leaf
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground black pepper
  • pinch red pepper flakes
  • ¼ cup dry white wine suggest using Chardonnay


  • Start by by browning the sausage in a large stock pot over medium heat.
  • While it is browning, peel the potatoes. Dice, peel and chop an onion, mince one clove of garlic.
  • Next clean and chop kale. Remove the stems, chop the leaves into bite sized pieces, set aside.
  • When the sausage is done, add the chopped onions, diced potatoes and spices. Sauté until the veggies just begin to soften. Add the kale, sauté for another minute or two. 
  • Add a splash of wine to the pan to deglaze. Scrape all of the brown bits off the bottom of the pan. 
  • Increase the heat to high and add the chicken broth. Bring it to a boil. Boil uncovered until the potatoes are tender. Remove from the heat and stir in half and half.