Zuppa Toscana

Made  times
Sandra Welch 2

Italian sausage, potatoes, and leeks are combined in a creamy chicken broth in this hearty soup with kale and garlic.

Modified from: Zuppa Toscana

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Brown crumbled italian sausage over medium-high heat. Drain and set aside.
  2. Add chopped leeks to same pot and cook until soft and slightly browned.
  3. Add garlic to leeks and cook for 1 minute.
  4. Add chicken bouillon, water, and potatoes.
  5. Stir to incorporate brown bits from bottom of the pan. Simmer 15 minutes or until potatoes are tender.
  6. Add crumbled sausage and kale and cook until kale is tender.
  7. Simmer for 15 minutes to incorporate all the flavors, then add cream to soup a few minutes before serving.
  8. Avoid boiling once the cream has been added so it does not separate!!