Almost nothing is better on a cooler day than a pot of soup. This Zuppa Toscana is a family favorite. This is another great leftover to heat up for lunch, so I always make a full pot.

This soup is easily made GLUTEN FREE! Just make sure the broth or chicken stock you use is GF and you’re good to go!

I like to slice the potatoes first. Two-three large potatoes, scrubbed clean, and thinly sliced. You may use a Mandolin tool, but I find it easier to just slice them. Getting out, using and then cleaning my Mandolin is too much extra work for me. That is one kitchen gadget I never needed, but still bought it because I thought I would use it all the time.

Next chop up 1 sweet onion.

Lightly spray a heavy bottomed pot with a little oil. Brown and crumble the sausage. Add the onion and garlic when the sausage is mostly done. If there is tons of grease, then drain it off. I rarely do this. If there is just a little bit of grease I leave it in, as the sausage flavor adds a lot to the broth.

Next add the broth and potatoes. Let it simmer for about 20 minutes. You want the potatoes to be fork tender, but not falling apart.

Once the potatoes are done add in the chopped Kale, and the cream. Let simmer for about 5 minutes.

Add 1-2 shakes of Cayenne for a tiny bit of added heat. Not too much! It is not meant to be spicy. Take a little taste of the broth. Add salt if needed. I never do. There is always enough saltiness from the sausage and my homemade chicken stock.

Enjoy with some good crusty bread or biscuits.

Zuppa Toscana

A well known Italian sausage and potato soup with kale or spinach. We prefer kale!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Soup
Cuisine American, Italian
Servings 8 people


  • 1 Large heavy bottomed pot


  • 1 pound sausage
  • 1 sweet onion
  • 2 teaspoons minced garlic 2 cloves
  • 2-3 large potatoes, scrubbed clean
  • 6 cups chicken broth or stock
  • 2 cups heavy cream
  • 2 cups kale, chopped without stems
  • 2 shakes cayenne pepper


  • Chop the onion, and thinly slice the potatoes. Set aside.
  • Lightly spray or use 1 teaspoon of olive oil in a large heavy pot. Brown the sausage. Add in the onion and garlic when the sausage is about halfway done.
  • Drain if there is tons of grease. I rarely drain, because there is not a ton of grease usually. Pour in the chicken broth, add in the potatoes. Let simmer for about 20 minutes till the potatoes are fork tender, but not falling apart.
  • Add in the cream and kale. Let simmer for about 5 minutes.
  • Add 1-2 shakes of Cayenne. Taste to see if it needs salt. I never add salt.