- Rich, balanced broth with browned Italian sausage, cream, and tender potatoes creates comforting, restaurant-beating Toscana soup.
- Kale adds fresh texture and nutrition; swap greens, dairy, or sausage for dietary preferences without losing flavor.
- Pro tips: brown sausage, thinly slice potatoes, add kale last, and serve with crusty bread for best results.
Last Updated on November 20, 2025 by Souhail
I have a little confession to make: I used to plan Olive Garden trips just to get that bottomless bowl of their Zuppa Toscana. Creamy, garlicky broth… tender potatoes… spicy Italian sausage… and that pop of green kale? Heaven. So, of course, I had to recreate it at home. And let me tell you, this homemade Toscana soup blows the restaurant version out of the water.
This is one of those comforting, soul-warming recipes that belongs in every home cook’s rotation. It’s simple enough for a weeknight but special enough to serve to guests. The broth is rich without being heavy, the sausage brings bold flavor, and the kale adds a fresh, earthy touch that balances everything beautifully. I promise, you’ll be ladling up seconds before you even finish your first bowl.
Whether you’re curled up on the couch during a chilly fall night or need a quick dinner that pleases everyone at the table, Toscana soup has you covered.
Table of contents
- Why This Toscana Soup Works So Dang Well
- Health Benefits of Toscana Soup
- Make It Your Way – Customization Tips:
- How To Make Toscana Soup Recipe
- Pro Tips to Nail This Toscana Soup Every Time
- Tasty Twists on the Classic: Variants of Toscana Soup
- What to Serve with Toscana Soup (Beyond a Spoon)
- Storing and Reheating Toscana Soup Like a Pro
- Fun and Creative Uses for Leftover Toscana Soup
- FAQs About Toscana Soup
- Final Thoughts
Why This Toscana Soup Works So Dang Well
When I tell you I’ve made this soup a hundred different ways, I mean it. What started as a simple attempt to recreate the beloved Zuppa Toscana turned into my own little obsession. Here’s what makes this version the real MVP of comfort food:
Bold Flavors, Minimal Effort
This recipe gets BIG flavor from a handful of ingredients. Browning the sausage builds a savory base, while garlic, onion, and red pepper flakes add depth and just the right amount of kick.
Perfectly Creamy (Without Feeling Heavy)
The trick is balancing cream and broth so you get that luscious mouthfeel without overwhelming richness. The potatoes soak up all that goodness and practically melt in your mouth.
Kale: The Unsung Hero
Don’t skip it. Kale adds freshness and texture to every bite. It holds up way better than spinach, especially in a hot, steamy bowl of soup.
Easy to Customize
Whether you’re dairy-free, vegetarian, or just craving a little twist, there are so many ways to make this your own.
Health Benefits of Toscana Soup
Believe it or not, this cozy bowl comes with some sneaky health perks:
- Kale: Packed with vitamins A, C, and K, plus fiber and antioxidants.
- Potatoes: Great source of potassium and vitamin C.
- Protein-rich: Thanks to the sausage and optional beans, it’s filling and satisfying.
Make It Your Way – Customization Tips:
- Dairy-Free Version: Swap the heavy cream with full-fat coconut milk or a dairy-free creamer. Still dreamy, still comforting.
- Gluten-Free: Great news — it already is! Just be sure your sausage is gluten-free.
- Vegetarian: Use plant-based sausage and vegetable broth. Try adding white beans for an extra protein boost!
- Spice Level: Prefer mild over spicy? Use sweet Italian sausage and skip the red pepper flakes.
By the way, if you’re in the mood for other cozy bowls, I highly recommend checking out this butternut squash soup recipe — silky smooth and fall-perfect!
How To Make Toscana Soup Recipe
Toscana Soup Recipe
6
servings10
minutes30
minutes430
kcalA hearty and creamy Toscana soup recipe with Italian sausage, tender potatoes, and fresh kale — even better than the restaurant version.
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Ingredients
1 lb Italian sausage (spicy or mild)
1 tbsp olive oil (if needed)
1 small yellow onion, diced
4 garlic cloves, minced
1 tsp red pepper flakes (optional)
6 cups chicken broth
4 medium russet potatoes, thinly sliced
1 cup heavy cream
3 cups chopped kale, ribs removed
Salt and black pepper, to taste
Grated parmesan (for serving, optional)
Directions
- First things first: gather all your ingredients and make sure everything’s prepped — potatoes sliced, garlic minced, kale chopped. Trust me, having it all ready makes this a super smooth cooking experience.
- Start by heating a large soup pot or Dutch oven over medium heat. Add your Italian sausage (I love using spicy, but mild works great too) and break it up as it cooks. Let it get beautifully browned — don’t rush this part. That crispy sausage goodness is going to flavor the whole soup.
- Once the sausage is cooked, remove it with a slotted spoon and set it aside. Leave about a tablespoon of fat in the pot (drain any extra), and toss in your chopped onion. Sauté until it’s soft and translucent, then stir in the garlic and a pinch of red pepper flakes. You’ll start smelling that heavenly aroma — it’s the best part.
- Now add your chicken broth and sliced potatoes to the pot. Bring everything to a gentle boil, then reduce to a simmer. Let it cook for about 10 to 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Once the potatoes are done, add the sausage back in. Pour in the heavy cream and give everything a good stir. Let it simmer for a couple more minutes to let the flavors mingle.
- Right at the end, stir in your chopped kale. It only needs 2 to 3 minutes to wilt down and become tender but still bright green. Give it a taste and season with salt and pepper as needed.
- Now you’re ready to serve! Grab a big bowl, ladle in that creamy soup, and if you’re feeling fancy, top it with a little grated parmesan and cracked black pepper. Don’t forget some crusty bread for dunking!
Notes
- For extra richness, add a pat of butter with the onions.
- Make it dairy-free: Use full-fat coconut milk instead of cream.
- Want it thicker? Lightly mash some of the potatoes in the pot before adding the cream.
- Mild version: Use sweet Italian sausage and skip the pepper flakes.
- Add beans: White beans make it even more filling and work great for a vegetarian version.
- Meal prep tip: Make the base without cream or kale, and add those when reheating.
Nutrition Facts
- Calories: 430kcal
- Fat: 29g
- Sodium: 980mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 2g
- Protein: 18g
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Pro Tips to Nail This Toscana Soup Every Time
After lots of testing (and taste-testing!), I’ve picked up a few tricks that guarantee a creamy, cozy, flavor-packed result:
Don’t Rush the Sausage
Let it get nicely browned in the pot — those golden bits on the bottom add a ton of flavor once you deglaze with broth.
Go for Thinly Sliced Potatoes
You want those tender, almost melt-in-your-mouth bites. A mandoline or sharp knife works great. Russet potatoes work best for that hearty texture, but Yukon golds are a good creamy alternative.
Add the Kale Last
It only needs a few minutes to wilt. If you add it too early, it can get too soft and lose its gorgeous green color.
Don’t Skimp on the Garlic
This is one of those recipes where garlic really shines. I use 4 cloves, but honestly? I sometimes go for 6. No regrets.
Bonus Tip: Serve It With Good Bread
You need something to soak up all that creamy broth. I usually go for this sourdough focaccia — the crispy edges and pillowy center are perfect.
Tasty Twists on the Classic: Variants of Toscana Soup
What I love most about Toscana Soup is how versatile it is. Once you’ve nailed the base, it’s easy to mix things up depending on your cravings, pantry situation, or dietary preferences. Here are some of my favorite variations that still hit all those cozy, comforting notes:
Bacon-Lovers’ Toscana Soup
Add chopped bacon along with the sausage for a smoky, salty boost. Cook the bacon first, set it aside, then cook the sausage in the bacon fat. Sprinkle some on top before serving. This version is super indulgent and perfect for brunch vibes — maybe alongside a mountain man crock pot breakfast for a weekend feast.
Cheesy Toscana Soup
Stir in a generous handful of shredded parmesan or pecorino at the end for an extra layer of umami. It melts into the soup and makes it even more luxurious. Go light-handed with salt though, as the cheese brings plenty.
Vegetarian Toscana Soup
Swap the sausage with a plant-based version or use white beans (like cannellini or great northern) for protein and creaminess. Use vegetable broth instead of chicken. Still rich, hearty, and 100% satisfying.
Spicy Toscana Soup
Kick up the heat by using hot Italian sausage and doubling down on red pepper flakes. You can also stir in a spoonful of Calabrian chili paste for a smoky burn that lingers — in a good way!
Spinach or Swiss Chard Swap
If kale isn’t your thing, baby spinach or Swiss chard work beautifully. Just stir them in at the end and cook for a minute or two, until wilted.
What to Serve with Toscana Soup (Beyond a Spoon)
Toscana Soup is definitely the star of the show, but it gets even better with the right sides. Think warm, crusty, flavorful pairings that soak up every last bit of broth.
- Crusty Bread: I already mentioned my love for sourdough focaccia, but any rustic loaf will do — sourdough, ciabatta, or even garlic bread.
- Simple Salad: Something crisp and acidic, like arugula with lemon vinaigrette, balances the creaminess.
- Roasted Veggies: If you’re serving this as part of a larger meal, roasted carrots or Brussels sprouts are a great addition.
- Wine Pairing: A light Italian white like Pinot Grigio or even a chilled red pairs wonderfully.
Storing and Reheating Toscana Soup Like a Pro
Leftovers? You’re in luck — this soup tastes even better the next day.
Storage Tips:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: If planning to freeze, leave out the cream and kale — add them when reheating to avoid curdling or sogginess. Freeze for up to 3 months.
Reheating Tips:
- Reheat gently over medium heat on the stove, stirring often. Add a splash of broth or cream if it thickens too much.
- Microwave in short bursts, stirring between each round.
Fun and Creative Uses for Leftover Toscana Soup
Got a bit leftover? Here’s how to transform it:
Breakfast Hash Bowl
Pour the soup (thickened a bit by simmering) over roasted potatoes and top with a soft-poached egg. Trust me — it’s next-level.
Savory Pot Pie Filling
Use the soup (without too much liquid) as a filling for puff pastry hand pies or a big skillet pot pie. Cozy AF.
Creamy Pasta Sauce
Reduce the soup until thick and toss with pasta for an easy creamy sausage-kale pasta dish.
FAQs About Toscana Soup
Toscana soup typically includes Italian sausage, potatoes, kale, garlic, onion, chicken broth, and cream. It’s a simple yet flavorful combo that hits all the right comfort food notes.
Yes! Spinach wilts faster and has a softer texture, so add it at the very end and stir just until wilted. Swiss chard also works great.
Use turkey sausage or chicken sausage, swap heavy cream for half-and-half or coconut milk, and go light on the salt. You can also bulk it up with extra kale or add white beans.
Yes! As long as your sausage is gluten-free and you don’t serve it with bread containing gluten, the soup is completely gluten-free.
Totally. Brown the sausage first, then add all ingredients except cream and kale to the slow cooker. Cook on low for 6 hours or high for 3–4. Stir in cream and kale at the end.
That usually happens if the soup boils after adding the cream. To avoid curdling, lower the heat before stirring in the cream and simmer gently.
Final Thoughts
Toscana soup is one of those dishes that feels like it should take hours, but comes together fast enough for a Tuesday night dinner. It’s warm, creamy, and full of bold Italian flavors that just feel like home. Whether you serve it with sourdough focaccia or pair it with a cozy dessert like pumpkin chocolate chip cookies, this is the kind of recipe that brings people together.
If you try this recipe, I’d love to hear what you think! Leave a comment, snap a pic, and tag me on social media. There’s nothing better than seeing your creations come to life in your kitchens