Rustic Potato Soup (Zuppa Toscana)


  • 1/2 pound spicy Italian sausage
  • 2 3/4 cups chicken stock or broth
  • 1/4 cup heavy cream
  • 1 to 3 medium russet potatoes, unpeeled, quartered and sliced 1/4–inch thick
  • 2 to 3 medium onions, finely chopped
  • 2 cups chopped kale
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes


  1. Cook the sausage over medium heat, breaking into crumbles with the back of a wooden spoon or spatula. Cook until sausage is browned; set aside until needed.
  2. Combine the chicken stock and cream in a large saucepan over medium heat.
  3. Add the browned sausage, the unpeeled, quartered and sliced potatoes, chopped onion, kale, salt and pepper flakes.
  4. Cover and simmer for about 1 hour or until potatoes and kale are tender, stirring occasionally.


Yields: Serves 4 to 6

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