Hearty Italian Sausage and Kale Soup

Growing up, my great-grandmother taught me more than just cooking; she instilled in me the art of seasoning with intention and pouring heart into every dish. If you’re tired of bland soups that leave you feeling like something’s missing, prepare to be amazed. This Creamy Italian Sausage and Kale Soup isn’t just a meal; it’s an experience designed to rival your favorite restaurant’s Zuppa Toscana, delivering rich flavors and comforting warmth that truly hits different. Having perfected this recipe over countless iterations, I’ve fine-tuned every step to be straightforward and accessible, requiring no fancy tools or complicated techniques. It’s a culinary journey from my family kitchen to yours, ensuring a hearty, flavorful bowl every single time.

Essential Ingredients for a Flavorful Italian Sausage and Potato Soup

Crafting the perfect Italian Sausage and Potato Soup, often known as Zuppa Toscana, begins with a selection of high-quality ingredients that combine to create a symphony of flavors. Each component plays a vital role in achieving that rich, satisfying taste that makes this soup so beloved. Here’s a breakdown of the key players:

• Italian Sausage: The star of the show, providing a robust, savory base.
• Bacon: Adds a crucial smoky depth and irresistible crispy texture (when added as a garnish).
• Potatoes: The creamy backbone, offering comforting heartiness and helping to thicken the soup.
• Onions: Aromatic foundation, building layers of flavor.
• Garlic: Pungent and essential, elevating the overall taste profile.
• Flour: A thickening agent that creates a silky, luxurious broth.
• Broth: The liquid base; chicken or vegetable broth works best, enriching the soup’s savory notes.
• Oregano, Salt, and Pepper: Fundamental seasonings that tie all the flavors together.
• Cream: Adds a luscious, velvety finish and creamy texture.
• Kale or Spinach: Fresh greens that contribute color, nutrients, and a slight peppery bite, balancing the richness.

Choosing the Right Meat: Italian Sausage Varieties

While ground Italian sausage is the traditional choice for this beloved soup, the beauty of home cooking lies in its flexibility. You can certainly use sausage rounds and crumble them as they cook, if that’s what you have on hand or prefer for a different texture. The key is the Italian seasoning blend.

For those who prefer a milder flavor profile, Mild Italian Sausage offers a beautifully savory taste without overwhelming heat, making it perfect for every palate, including children. If you enjoy a bit of a kick, Spicy Italian Sausage will infuse your soup with a delightful warmth, ideal for those who appreciate a bolder dish.

Beyond traditional Italian sausage, feel free to experiment with other ground meats. Breakfast sausage can lend a unique, slightly sweeter flavor. For lighter alternatives, turkey sausage or chicken sausage are excellent choices, offering a leaner protein while still capturing the essence of the dish. For a vegetarian option, you can easily omit the meat entirely and increase the vegetables or add a plant-based sausage substitute.

Selecting the Best Potatoes for Your Soup

The type of potato you choose significantly impacts the texture and body of your Italian Sausage and Kale Soup. For the optimal consistency and flavor, varieties like Russet, Yukon Gold, or Red potatoes are highly recommended. My personal favorite for this recipe is Russet potatoes.

Russet potatoes are known for their high starch content, which makes them wonderfully fluffy and tender when cooked. In this soup, they break down slightly as they simmer, naturally contributing to a thicker, more luscious broth, enhancing the comforting feel of the dish.

Yukon Gold potatoes offer a creamier texture and a slightly buttery flavor, holding their shape a bit better than Russets but still softening beautifully. Red potatoes, with their waxy texture, tend to maintain their form the most, providing distinct chunks of potato throughout the soup. While any of these will work, consider the desired final texture when making your selection.

Choosing the Ideal Pot for Soup Making

The right pot can make a significant difference in the success and ease of your soup preparation. For a hearty soup like this, a large, heavy-bottomed pot is essential for even heat distribution and to prevent scorching. My go-to is a Dutch oven, which I find indispensable in my kitchen. You can find the Dutch oven I use on Amazon.

Here are some excellent options, each with its own advantages:

• Dutch Oven: Typically made from cast iron with an enamel coating, Dutch ovens are superior for heat retention and even cooking. This makes them ideal for browning the sausage and bacon thoroughly and then simmering the soup for extended periods, allowing flavors to meld beautifully. Their heavy construction also helps prevent sticking.
• Stockpot: A large stainless steel or heavy-duty aluminum stockpot is perfect if you’re making a big batch. Its ample capacity accommodates all ingredients comfortably, and its lighter weight compared to a Dutch oven makes it easier to handle, especially when full.
• Soup Pot: Designed specifically for liquid-based dishes, soup pots are generally made of stainless steel or aluminum. They often come with a well-fitting lid, which is crucial for retaining moisture and heat during the simmering process, ensuring your potatoes cook evenly and your broth develops deep flavor.

Step-by-Step: Crafting This Delicious Zuppa Toscana Soup Recipe

Creating this rich and creamy Italian Sausage and Kale Soup is a straightforward process, designed for home cooks to achieve restaurant-quality results with ease. Follow these detailed steps to bring a truly unforgettable Zuppa Toscana to your table. You’ll find all precise measurements and ingredient quantities in the dedicated recipe card further down this post.

1. Begin by heating your chosen pot, such as a Dutch oven or a large soup pot, over medium heat on the stove. Add the Italian sausage to the hot pot. Using a meat chopper or a sturdy spoon, break the sausage into smaller pieces as it browns.
2. Next, add the diced bacon to the pot with the browning sausage. Continue to stir and cook the mixture until both the ground sausage and bacon are thoroughly cooked through, with no pink remaining. While you want them cooked, there’s no need to get the bacon overly crispy at this stage, as it will soften further in the soup. If you prefer crispy bacon bits for garnish, you can remove some now, crisp them separately, and add them at the very end.
3. Carefully remove the cooked sausage and bacon from the pot, transferring them to a plate lined with paper towels to drain any excess fat. Leave approximately ½ tablespoon of the rendered fat in the pot; this flavorful fat will be the base for your aromatics.
4. Add the diced onions and minced garlic to the pot with the reserved fat. Stir frequently and cook for 3-4 minutes, or until the onions become translucent and fragrant, and the garlic releases its aromatic scent. Be careful not to burn the garlic.
5. Pour in a small amount of chicken broth (about 1-2 tablespoons) to deglaze the bottom of the pot. Use a wooden spoon to scrape up any browned bits that have stuck to the bottom. These “fond” bits are packed with concentrated flavor and will significantly enhance your soup. Leave them in the pot.
6. Gradually sprinkle the all-purpose flour into the pot, stirring continuously and thoroughly to combine it with the onions, garlic, and fat. Add the flour in stages to ensure it’s fully incorporated and to prevent it from clumping or drying out excessively.
7. Slowly whisk in the remaining chicken broth, ensuring a smooth consistency with no lumps. Once combined, return the cooked sausage and bacon to the pot. Add the diced potatoes, dried oregano, and season generously with salt and pepper to taste. Ensure the potatoes are fully submerged in liquid; if not, add a bit more broth or water until they are. This is crucial for them to soften evenly.
8. Bring the soup mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15-20 minutes. This simmering time allows the flavors to meld and the potatoes to soften to a fork-tender consistency, while the soup slowly thickens.
9. Once the potatoes are tender and the soup has thickened, remove the lid. Stir in the heavy whipping cream and the fresh kale (or spinach). Continue stirring until the kale wilts and becomes tender, usually just a few minutes.
10. Remove the soup from the heat and allow it to cool slightly before serving. Garnish with additional fresh Parmesan cheese or crispy bacon, if desired.

Heavy Cream Substitutes: Lighter Alternatives for Your Soup

Heavy whipping cream provides the signature rich and velvety texture to this Zuppa Toscana. However, if you’re looking for a lighter option or a dairy-free alternative, there are several excellent substitutes you can use in a 1:1 ratio:

• Half-and-Half: A classic lighter dairy choice, half-and-half will yield a creamy soup, though slightly thinner than one made with heavy cream.
• Any Milk: Whole milk, 2% milk, or even skim milk can be used. Keep in mind that the lower the fat content, the thinner and less rich your soup will be. For the best compromise, whole milk is recommended.
• Full-Fat Coconut Milk: For a dairy-free option, full-fat coconut milk (from a can) is an excellent choice. It adds a lovely creaminess and a subtle, pleasant coconut flavor that complements the savory notes of the soup surprisingly well, without being overpowering.

Each of these alternatives will result in a slightly thinner soup texture compared to using heavy cream, but they will still deliver a delicious and comforting bowl.

Elevate Your Soup: Delicious Italian Sausage Potato Soup Add-Ins

This Italian Sausage and Kale Soup is incredibly versatile, making it the perfect canvas for customization. While delicious on its own, adding a few extra ingredients can further enhance its flavor, texture, and nutritional value. Here are some fantastic add-ins to consider, elevating your Zuppa Toscana to new heights:

• Spinach: If kale isn’t your preference, fresh spinach is a wonderful substitute, offering a milder flavor and wilting quickly into the hot soup.
• Parmesan Cheese: A sprinkle of freshly grated Parmesan cheese on top just before serving adds a salty, umami kick and a beautiful presentation.
• Carrots & Celery: Diced carrots and celery can be sautéed with the onions and garlic to add an extra layer of sweetness, earthy flavor, and vibrant color, boosting the vegetable content.
• Red Pepper Flakes: For those who love extra heat, a pinch of red pepper flakes (added with the spices or as a garnish) will provide a fiery kick.
• Cannellini Beans: These creamy white beans add protein, fiber, and a lovely textural contrast, making the soup even heartier. Add them during the simmering phase.
• Mushrooms: Sliced mushrooms, sautéed until tender, bring an earthy depth of flavor that pairs wonderfully with Italian sausage.
• Cauliflower & Broccoli: For a lower-carb option or simply to add more vegetables, florets of cauliflower or broccoli can be added during the simmering process until tender.
• Croutons & Tortilla Strips: For a delightful crunch, serve your soup with crispy croutons or tortilla strips on top.
• Fresh Lemon Juice: A squeeze of fresh lemon juice just before serving can brighten all the flavors and add a refreshing zest.
• Chives & Parsley: Fresh herbs like chopped chives or parsley make excellent garnishes, adding fresh aroma and visual appeal.

To Peel or Not to Peel: Potatoes in Your Soup

The decision to peel your potatoes for this Italian Sausage and Kale Soup is entirely a matter of personal preference and can subtly alter the final dish. I often choose not to peel my potatoes, and there are several good reasons for this approach:

• Time-Saving: Skipping the peeling step significantly reduces preparation time, making this hearty soup even quicker to get on the table.
• Added Texture & Heartiness: Unpeeled potatoes contribute a rustic texture and a slightly more robust, hearty feel to the soup. The skins hold up well during simmering and add a pleasant bite.
• Nutritional Benefits: Potato skins are packed with beneficial fiber, vitamins, and minerals. Keeping them on boosts the nutritional profile of your soup.
• Flavor Contribution: The skins also contribute a subtle earthy flavor that complements the other rich ingredients.

If you opt to keep the skins on, ensure you wash and scrub the potatoes thoroughly under running water to remove any dirt or impurities. If, however, you prefer a soup with a completely smooth, uniform texture, then peeling the potatoes will be your best bet. Both methods yield a delicious result, so choose what best suits your taste and convenience.

Storing Your Delicious Italian Sausage and Kale Soup

One of the many joys of a hearty soup like Zuppa Toscana is how well it keeps, making it perfect for meal prep or enjoying leftovers. Proper storage ensures your soup remains fresh and delicious for future meals.

Refrigerator Storage: After allowing the soup to cool completely to room temperature, transfer it to an airtight container. Stored tightly covered and sealed, your Italian Sausage and Kale Soup will stay fresh in the refrigerator for 3-4 days. Always ensure it’s cooled before storing to prevent bacterial growth and to maintain its quality.

Reheating Your Soup for Optimal Enjoyment

Reheating your leftover soup is simple, whether on the stovetop or in the microwave. Soups often thicken significantly when stored in the refrigerator due to the starch from the potatoes and the congealing of fats. Don’t worry if your soup seems too thick!

When reheating, it’s usually best to add a splash of broth, water, or milk/cream to adjust the consistency back to your desired thickness. Stir frequently, especially if reheating on the stove, to ensure even heating and to prevent the soup from sticking to the bottom of the pot. Heat until just warmed through, making sure not to overcook the kale.

Freezing Your Soup for Future Meals

This Italian Sausage and Kale Soup freezes beautifully with a simple modification. If you know you intend to freeze a portion of the soup, it’s crucial to hold off on adding the heavy cream or any other dairy products until after the soup has been thawed and reheated.

Dairy, particularly heavy cream, tends to separate and can become grainy or curdled when frozen and then thawed. To freeze: allow the dairy-free soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen tightly covered and sealed for up to three months for the best quality.

When you’re ready to enjoy, defrost the soup overnight in the refrigerator. Reheat gently on the stovetop, adding your heavy cream (or preferred dairy substitute) once it’s warmed through, then simmer for a few minutes until heated and creamy.

Explore More Hearty Soup Recipes

If you’ve enjoyed the comforting flavors of this Italian Sausage and Kale Soup, you’re sure to love these other delicious and wholesome soup recipes from our collection:

• Shrimp and Corn Chowder: A creamy, savory seafood delight.
• Homestyle Chicken Noodle Soup: The ultimate classic comfort food.
• Creamy Crab Bisque: An indulgent and elegant seafood soup.
• Salmon Corn Chowder: A rich and satisfying chowder with flaky salmon.
• Cajun Jambalaya Soup: A spicy, flavorful one-pot meal.
• Marry Me Chicken Soup: A creamy, romantic soup that’s sure to impress.
• Beer Cheese Soup with Bacon: A decadent and hearty soup, perfect for colder days.
• Stovetop Broccoli Cheddar Soup: A creamy and cheesy family favorite.

For a visual guide to making this recipe, watch our step-by-step video instructions here on YouTube.

Creamy Italian Sausage and Kale Soup (Zuppa Toscana)

Author: Brandi Crawford

This Creamy Italian Sausage and Potatoes Soup, widely known as Zuppa Toscana, is a hearty and incredibly flavorful dish enhanced with crispy bacon and fresh kale. This comforting soup is packed with rich, savory tastes and wholesome ingredients, making it an easy-to-make meal that is guaranteed to please the entire family. It’s the perfect bowl of warmth for any occasion.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Course: Dinner, Lunch

Cuisine: American, Italian Inspired

Servings: 9 cups

Calories: 324 kcal

Equipment

• Cast Iron Dutch Oven
• Meat Chopper

Ingredients

• 1 pound ground Italian sausage
• 4 slices bacon (diced into 1-inch pieces)
• ½ cup diced onions (white onions recommended)
• 2-3 minced garlic cloves
• ¼ cup all-purpose flour
• 3-4 cups chicken broth
• 2 pounds russet potatoes (diced into cubes about an inch thick)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy whipping cream
• 2-3 cups fresh kale (stems removed; or Spinach)

Instructions

1. Heat a Dutch oven or soup pot on the stove at medium heat. Add the Italian sausage and break down the meat using a meat chopper or spoon.
2. Add the diced bacon. Stir and cook until the ground sausage and bacon are cooked through and no longer pink. (Note: I typically don’t aim for crispy bacon here as it softens in the soup. For crispy bacon, cook separately and add as a garnish.)
3. Remove the cooked sausage and bacon from the pot. Drain excess fat, leaving about ½ tablespoon of fat in the pot for flavor.
4. Add the diced onions and minced garlic to the pot and stir. Cook for 3-4 minutes until the onions are fragrant and translucent.
5. Pour 1-2 tablespoons of broth into the pot to deglaze. Use a wooden spoon to scrape up any browned bits from the bottom, as these add significant flavor to the soup.
6. Sprinkle the flour throughout the pot and stir well to combine. Add the flour in stages to ensure even incorporation and prevent lumps.
7. Gradually whisk in the remaining chicken broth until smooth. Add the potatoes, cooked sausage and bacon, oregano, and salt and pepper to taste. Ensure potatoes are fully submerged; add more broth or water if needed.
8. Bring the mixture to a rolling boil, then cover the pot and reduce heat to low. Simmer for 15-20 minutes, or until the soup thickens and the potatoes are tender.
9. Remove the lid, then stir in the heavy whipping cream and kale. Continue to stir until the kale wilts.
10. Cool slightly before serving.

Notes

Sausage Options: Ground Italian sausage is standard, but sausage rounds can be used. Mild Italian sausage offers a savory, less spicy flavor, suitable for most. Spicy Italian sausage adds a kick for those who prefer heat. Other ground sausages (breakfast, turkey, chicken) or omitting meat for a vegetarian version are also viable options.

Potato Varieties: Russet, Yukon Gold, or Red potatoes are best. Russets, being starchy, will break down slightly to thicken the soup, while Yukon Golds offer creaminess and Reds maintain their shape more. Choose based on your preferred texture.

Potato Peeling: Peeling is optional. Leaving skins on saves time, adds rustic texture, and provides extra fiber and nutrients. If unpeeled, scrub potatoes thoroughly. For a smoother soup, peel them.

Heavy Cream Alternatives: Half-and-half, any type of milk, or full-fat canned coconut milk can substitute heavy cream in a 1:1 ratio for lighter or dairy-free options. Be aware these will result in a thinner soup consistency.

Nutrition Facts

Serving: 1 cup

Calories: 324 kcal

Carbohydrates: 21 g

Protein: 11 g

Fat: 21 g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.