Spicy Italian Sausage & Potato Soup (Zuppa Toscana)
This Spicy Italian Sausage & Potato Soup, inspired by the classic Zuppa Toscana, is a comforting and flavorful dish that combines hearty ingredients with bold Italian flavors. Made with savory Italian sausage, tender potatoes, poblano peppers, and aromatic fennel, this soup delivers just the right balance of heat and richness.
The addition of kale and creamy broth enhances its depth, making it both nourishing and satisfying. Whether enjoyed on a chilly evening or as a cozy meal anytime, this dish is perfect when served with buttered crusty bread for dipping.
It’s easy to make, full of flavor, and guaranteed to become a family favorite!
Why You’ll Love This Recipe:
Rich, Bold Italian Flavors – The combination of spicy Italian sausage, fennel, and red pepper flakes infuses the broth with a deep, savory taste that’s both comforting and satisfying.
Creamy & Hearty Texture – The blend of tender potatoes, heavy cream, and broth creates a luscious, velvety soup base that coats every spoonful with warmth.
Perfectly Balanced Heat – With poblano peppers and crushed red pepper flakes, this soup has a customizable spice level, making it perfect for those who enjoy a little heat.
Wholesome & Nutritious – Packed with protein from sausage, fiber from potatoes, and vitamins from kale, this soup is a well-rounded meal that’s both delicious and nourishing.
Easy to Make in One Pot – Everything comes together in a single Dutch oven or soup pot, making cleanup quick and hassle-free.
Great for Meal Prep & Leftovers – The flavors deepen over time, making this soup even more delicious the next day! It stores and reheats beautifully for easy lunches or dinners.
Comforting & Satisfying – Whether it’s a chilly evening or you’re just craving something warm and cozy, this soup delivers the ultimate comfort-food experience.
Pairs Well with Crusty Bread & Toppings – Serve it with buttered bread, Parmesan cheese, or crispy bacon for an extra indulgent twist.
Customizable to Your Taste – You can adjust the spice level, swap the kale for spinach, or use sweet Italian sausage instead of spicy to fit your preference.
Crowd-Pleasing & Family-Friendly – Whether you’re cooking for family or friends, this soup is a guaranteed hit that everyone will love!
Key Ingredients:
Italian Sausage – The heart of the soup, adding a rich, savory, and slightly spicy flavor.
Poblano Peppers – Brings a mild heat and smokiness, enhancing the depth of flavor.
Fennel Seeds – Adds a signature Italian sausage flavor with a slightly sweet, licorice-like taste.
Potatoes – Makes the soup hearty and creamy, absorbing the delicious broth.
Chicken Broth – Forms the flavorful base of the soup, balancing the richness of the ingredients.
Kale – A nutrient-rich green that adds texture, color, and a hint of earthiness.
Heavy Cream – Creates a smooth, velvety broth that ties everything together.
Crushed Red Pepper Flakes – Provides an extra kick of heat for those who love spice.
Parmesan Cheese (Optional, for Garnish) – Adds a salty, umami-packed finish.
Crumbled Bacon (Optional, for Topping) – Enhances the smoky and savory elements of the soup.
Spicy Italian Sausage & Potato Soup (Zuppa Toscana)
Ingredients:
1 tablespoon of olive oil
1 large onion (yellow or sweet), peeled & diced
2 poblano peppers, diced (stems & seeds removed)
1 tablespoon of dried fennel seed (this adds extra Italian sausage flavor)
1 teaspoon of crushed red pepper flakes (adjust to your preferred level of spiciness)
1 lb. of ground Italian sausage (hot or mild)
2 tablespoons of minced garlic (about 4 large cloves)
2.5 lbs of potatoes (about 4 medium potatoes), peeled & chopped into 1/2 inch pieces
7 cups of low-sodium chicken broth or homemade chicken bone broth (or enough to fully cover the potatoes)
2 teaspoons of sea salt or kosher salt (plus more added at the end, to taste)
1 teaspoon of cracked black pepper
1 bundle of Lacinato kale (about 5-7 oz), stems removed & leaves torn into small chunks
1 cup of heavy whipping cream
For Serving (optional):
Shredded Parmesan cheese
Crumbled cooked bacon
Crusty bread slices (toasted & buttered), for dunking in the broth
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and sauté for 2-3 minutes, stirring occasionally until softened.
Add the diced poblano peppers, fennel seeds, crushed red pepper flakes, salt, and black pepper.
Stir well and cook for 5 minutes, allowing the vegetables to soften and the spices to become aromatic.
Add the ground Italian sausage, breaking it up into small pieces with a wooden spoon. Cook for about 5 minutes until browned. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Add the chopped potatoes, then pour in the chicken broth, ensuring the potatoes are completely submerged under at least ½ inch of liquid. If needed, add extra broth or water.
Bring the soup to a boil, then reduce the heat to medium-low, cover with a lid, and let it simmer for 30 minutes or until the potatoes are fork-tender.
Remove the lid and stir in the torn kale leaves, allowing them to wilt for 1-2 minutes.
Turn off the heat, pour in the heavy cream, and mix everything thoroughly. Taste the soup and adjust seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and top with shredded Parmesan cheese and/or crumbled bacon. Serve hot with buttered crusty bread for dipping. Enjoy!
Notes:
Use Quality Italian Sausage – Whether you prefer spicy or mild, using a good-quality sausage enhances the flavor of the broth. For extra heat, opt for hot Italian sausage.
Brown the Sausage Well – Letting the sausage develop a golden-brown crust adds depth and richness to the soup. Be sure to break it up into small crumbles while cooking.
Control the Spice Level – Adjust the crushed red pepper flakes to your heat preference. If you want it milder, use sweet Italian sausage and reduce the spice.
Poblano Peppers for Extra Flavor – Unlike traditional Zuppa Toscana, this recipe includes poblano peppers, which add a smoky depth. You can substitute them with bell peppers for a milder version.
Ensure Potatoes Are Fully Cooked – Let the potatoes simmer until fork-tender to achieve a smooth, creamy texture in the soup.
Heavy Cream for a Velvety Texture – Add the heavy cream at the end of cooking to prevent curdling. Stir gently for a rich and creamy broth.
Kale vs. Spinach – Lacinato kale (Tuscan kale) is preferred for its slightly chewy texture, but baby spinach can be used for a softer, milder green.
Customize the Broth – For a lighter version, use half-and-half or coconut milk instead of heavy cream. If you prefer a thicker soup, mash some of the potatoes before serving.
Best Served with Bread – This soup is amazing when paired with toasted, buttered crusty bread or garlic bread for dipping.
Great for Meal Prep & Leftovers – The soup tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently over low heat.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~450 kcal | Protein: ~18g | Carbohydrates: ~30g | Fat: ~30g | Saturated Fat: ~12g | Cholesterol: ~70mg | Sodium: ~900mg | Fiber: ~3g | Sugar: ~3g
Frequently Asked Questions:
Can I make this soup less spicy?
Yes! To reduce the spice level, use mild Italian sausage instead of hot, and cut down or omit the crushed red pepper flakes. You can also substitute poblano peppers with bell peppers for a milder taste.
Can I use a different type of sausage?
Absolutely! While Italian sausage provides the best flavor, you can use:
Turkey or chicken sausage for a leaner option.
Chorizo for a smoky, spicier twist.
Vegan sausage or ground mushrooms for a plant-based alternative.
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors meld together. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat to avoid curdling the cream.
What can I substitute for heavy cream?
For a lighter version, use:
Half-and-half (reduces fat but keeps creaminess).
Coconut milk (dairy-free option with a subtle sweetness).
Greek yogurt or cream cheese (adds creaminess with extra protein).
What are the best sides to serve with this soup?
This soup pairs well with:
Crusty bread or garlic bread for dipping.
A simple green salad for a lighter side.
Roasted vegetables like asparagus or Brussels sprouts.
Grated Parmesan cheese & crumbled bacon for extra flavor on top.
How do I make sure my soup has the best flavor?
To enhance the flavor:
Brown the sausage well – This creates a deep, rich base.
Sauté the onions, garlic, and spices properly – Cooking them before adding liquid helps develop a stronger, aromatic flavor.
Use quality chicken broth – Homemade or low-sodium broth gives the best taste without too much salt.
How can I make the potatoes extra creamy in the soup?
For a creamier texture:
Use Yukon Gold or Russet potatoes, as they break down well and thicken the broth.
Mash some of the potatoes before serving for a naturally creamy consistency.
Add extra heavy cream or a spoonful of cream cheese for richness.
Can I make this in a slow cooker or Instant Pot?
Yes!
Slow Cooker: Brown the sausage first, then add all ingredients (except kale & cream) and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in kale and cream in the last 10 minutes.
Instant Pot: Use the “Sauté” function to brown the sausage and veggies, then add broth and potatoes. Pressure cook on HIGH for 10 minutes, then stir in kale and cream after releasing pressure.
How do I prevent the heavy cream from curdling?
Turn off the heat before adding the cream and stir gently.
Use room-temperature cream instead of cold cream to prevent separation.
If reheating leftovers, use low heat to prevent the dairy from curdling.
How can I make this soup healthier?
For a lighter version:
Swap heavy cream for half-and-half or coconut milk.
Use turkey sausage instead of pork to cut fat.
Replace potatoes with cauliflower for a lower-carb version.
Add extra vegetables like carrots, bell peppers, or zucchini for more fiber.