Zuppa Toscana Soup Recipe
Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. Made with gluten-free ingredients.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Cook the Sausage
In a large pot, heat the olive oil over medium heat. Add the spicy Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
Add Broth and Potatoes
Pour in the chicken broth and add the chopped russet potatoes. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are tender.
Incorporate Kale and Cream
Stir in the chopped kale and heavy cream. Season with salt, black pepper, and red pepper flakes. Cook for an additional 5 minutes until the kale is wilted.
Serve
Taste and adjust seasoning if necessary. Serve hot and enjoy your Zuppa Toscana!