Dinner

Zuppa Toscana Recipe

Name: Zuppa Toscana Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound hot Italian sausage; 1 medium onion, finely chopped; 4 cloves garlic, minced; 3 large russet potatoes, peeled and diced; 2 cups chopped kale; 2 teaspoons olive oil; 1/2 teaspoon dried oregano; 6 cups low-sodium chicken broth; 3/4 cup heavy cream; Parmesan cheese, optional

ByElara Stone November 1, 2025November 1, 2025

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Introduction

Zuppa Toscana is a hearty and comforting Italian soup featuring spicy sausage, tender potatoes, and vibrant kale in a creamy broth. This quick and easy recipe brings rich flavors together for a satisfying meal that’s perfect any day of the week.

A white bowl filled with a creamy soup that has several layers visible: at the bottom is a light yellow creamy broth, mixed with bits of cooked ground meat in a brown shade and dark green leafy kale pieces spread throughout. On top, there are chunky pale yellow potato pieces and thin, translucent white parmesan cheese shavings layered unevenly. The bowl sits on a burlap cloth, and in the background, some blurred green leafy vegetables can be seen, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound hot Italian sausage
2 teaspoons olive oil
1 medium onion (finely chopped)
4 cloves garlic (minced)
1/2 teaspoon dried oregano
6 cups low-sodium chicken broth
3 large russet potatoes (peeled and diced)
2 cups chopped kale
3/4 cup heavy cream
Parmesan cheese to serve (optional)

Instructions

Step 1: Set the Instant Pot to sauté and add the olive oil.
Step 2: When the Instant Pot is hot, add the sausage and chopped onion. Break apart the sausage with a spoon or spatula and cook for about 5 minutes, until fully cooked.
Step 3: Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Step 4: Pour in the chicken broth, then add the diced potatoes and dried oregano. Stir to combine.
Step 5: Secure the lid on the Instant Pot, lock it, and set the pressure cooker to high. Cook for 5 minutes, then allow a natural pressure release for 10 minutes before using quick release to unlock the lid.
Step 6: Stir in the chopped kale and heavy cream, cooking for about 2 minutes until the kale wilts.
Step 7: Serve the soup hot, topped with parmesan cheese if desired.

Tips & Variations

For a milder soup, use sweet Italian sausage instead of hot.
Substitute kale with spinach or swiss chard if preferred.
Use half-and-half instead of heavy cream for a lighter option.
Add red pepper flakes for an extra spicy kick.
Ensure potatoes are diced evenly to cook uniformly.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warm, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl with a subtle blue stitched pattern holds a creamy soup with visible layers. The bottom layer is smooth and light yellow with hints of orange oil floating on the surface. On top of this creamy base are chunks of white potatoes and small bits of cooked brown ground meat. Bright green kale leaves add a fresh, leafy texture scattered throughout the soup. There are also thin, off-white shavings of cheese placed on top. A silver spoon lifts a bite showing all layers together, with the potato chunk, kale, and meat clearly visible against the creamy broth. The bowl is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can simmer the sausage, onions, garlic, broth, and potatoes on the stovetop in a large pot until the potatoes are tender, about 20–25 minutes. Then add kale and cream and cook until the kale wilts.