This Creamy Sausage Kale Soup, famously known as Zuppa Toscana is a hearty, flavorful soup loaded with Italian hot sausage, smoky bacon, tender potatoes, and fresh kale, all in a rich, creamy broth. Whether you’re craving something warm for a cozy dinner or looking for a crowd-pleasing dish to serve at a gathering, this easy soup recipe comes together in about thirty minutes, and is perfect for weeknight meals. Serve it with crusty bread for a complete meal that’s both filling and satisfying.
Why You Should Make This Creamy Sausage Kale Soup
- Full of Flavor: The combination of spicy sausage, savory bacon, and garlic creates a rich base that’s perfectly balanced with creamy broth and tender vegetables.
- Simple Ingredients: Most of the ingredients in this creamy sausage kale soup recipe are pantry staples, making it an easy go-to meal when you need something quick and delicious.
- Easy to Prepare: This Zuppa Toscana comes together quickly, making it a great choice for busy weeknights.
Alternatives and Substitutions
- Potatoes: Swap the red potatoes with Yukon Gold potatoes for a creamier texture.
- Kale: You can substitute the kale with spinach for a different flavor profile, or use Swiss chard if you prefer a more tender green.
- Sausage: Use bulk sausage if you cannot find links. If you don’t like spicy foods, use mild Italian sausage instead of hot sausage. You could also try turkey sausage for a lighter version.
How to Prepare Creamy Sausage Kale Soup (Zuppa Toscana)
- Break up the sausage as it’s browning.
- Add the diced bacon and continue cooking until the sausage and bacon are fully cooked and slightly browned.
- Use a paper towel to soak up all but about a tablespoon of the fat from the pan.
- Sauté the minced onions and garlic in the sausage mixture for about a minute, until fragrant.
- Pour in the chicken stock and add the sliced potatoes. Season with salt and pepper.
- Turn up the heat just until the soup reaches a near boil, then cover and reduce the heat to simmer.
- Simmer until the potatoes are tender, about 8-10 minutes.
- Stir in the chopped kale and let it wilt for about 5 minutes.
- Pour in the heavy cream and allow the soup to heat through.









How to Serve and Store Zuppa Toscana
- Serving: Serve this Zuppa Toscana with a side of crusty bread, or pair it with a light salad for a complete meal.
- Storing: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat to keep the cream from curdling.
More Creamy Soup Recipes to Love
- Sausage Cheese Tortellini Soup
- Creamy Seafood and Corn Chowder
- Creamy Chicken and Wild Rice Soup
- Homemade Creamy Mushroom Soup
- Creamy Lobster Bisque
- Roasted Tomato Basil Soup

Creamy Sausage Kale Soup (Zuppa Toscana)
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- Author: Charlotte Fashion Plate
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
Description
This Creamy Sausage Kale Soup, famously known as Zuppa Toscana, is made with hot sausage, bacon, tender potatoes, and fresh kale in a rich, creamy broth.
Ingredients
- 1 pound Italian hot sausage links, casings removed
- 1/4 pound thick-cut bacon, diced
- 1/2 white or yellow onion, minced
- 2 cloves garlic, minced
- 3 to 4 medium red potatoes, thinly sliced with skin-on
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chopped kale
- 2 cups heavy whipping cream
- Cracked black pepper for garnish
Instructions
- Start browning the hot sausage, breaking it up as it cooks.
- Add the diced bacon and continue cooking until the sausage and bacon are fully cooked and slightly browned.
- Use a paper towel to soak up all but about 1 tablespoon of the fat from the pan.
- Add the minced onions and garlic. Sauté for about a minute until fragrant.
- Pour in the chicken stock and add the sliced potatoes. Season with salt and pepper.
- Turn up the heat just until the soup reaches a near boil, then cover and reduce the heat to simmer.
- Simmer until the potatoes are tender, about 8-10 minutes.
- Stir in the chopped kale and let it wilt for about 5 minutes.
- Pour in the heavy cream and allow the soup to heat through.
- Ladle the soup into bowls and garnish with freshly cracked black pepper.
Notes
- Be sure to remove the casings from the sausage.
- Bulk sausage can be used instead of links (links tend to have more flavor).
- Use sweet sausage for a milder soup.
- Try not to overcook the potatoes.
- Chop the kale small to ensure it wilts and becomes tender.
- Easily replace the kale with fresh baby spinach.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American, Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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