Zuppa Toscana

Zuppa Toscana

Yield 8 to 10 Servings


  • 1 lb HOT sausage
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 6-7 medium red potatoes (scrubbed, halved, & sliced)
  • 4 cups chicken broth
  • 1 1/2 cups skim milk
  • 2 cups water
  • 1/2 tsp red pepper flakes (If you can't handle a lot of heat, either do the spicy sausage OR the red pepper flakes, we did both & it was pretty spicy.)
  • 1/2 tsp thyme (If you use mild Italian sausage, you won't need this.)
  • 1 cup heavy cream
  • 2 cups kale (de-veined & chopped)
  • Salt & Pepper


  1. In a stock-pot, over medium-high heat, brown sausage, breaking it into small pieces as it cooks. Drain fat & set aside.
  2. In the same stock-pot add onion & minced garlic. Cook for 3-5 minutes or until translucent. (It should cook just fine in the little bit of grease left in the pot from the sausage, but if you need to, add a drop of olive oil.)
  3. Add potatoes, chicken broth, skim milk, water, red pepper flakes, & thyme. Simmer over medium heat until potatoes are tender, about 10-15 minutes.
  4. Return sausage back to pot, & add heavy cream & kale to the soup. Heat through about 2-3 minutes. Remove from heat & season with salt & pepper. Serve topped with freshly grated parmesan cheese.

Recipe Notes

© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.