Sausage potato kale soup is a cozy bowl of spicy Italian sausage, tender potatoes and dark kale in a light, creamy broth, topped with crispy bacon. It is inspired by Zuppa Toscana, one of America's most famous restaurant soups, and it is easy to make at home in about 45 minutes.
Inspired by Zuppa Toscana
Zuppa Toscana means Tuscan soup. The creamy sausage and kale version became famous at an Italian-American restaurant chain in the 1990s and is now one of the most searched copycat soup recipes in the United States.
Spicy Italian sausage
Hot Italian sausage gives the soup its signature kick and flavors the whole broth. Mild sausage works for a gentler soup; add a pinch of pepper flakes to taste.
Bacon and sausage
Cooking the sausage in bacon fat layers smoky and spicy flavors. Spoon off most of the fat before adding the vegetables so the soup is not greasy.
Potato options
Thinly sliced russets are traditional; they soften quickly and release starch that slightly thickens the broth. Yukon Golds hold their shape better and taste buttery.
Kale stays tender
Kale holds up well in soup without turning mushy. Curly kale is classic; lacinato kale is more tender. Add it near the end so it stays bright green.
A light, creamy broth
Only a cup of cream is needed to make the broth silky. Add it at the end and do not let it boil. Half-and-half works for a lighter soup.
Make it lighter
Use turkey Italian sausage, skip the bacon and use half-and-half or evaporated milk instead of cream.
Dairy-free version
Use full-fat coconut milk instead of cream. It adds creaminess without a strong coconut flavor.
Slow cooker method
Brown the sausage and bacon, then cook the sausage, onion, garlic, broth and potatoes on low for 6 hours. Add the kale and cream for the last 20 minutes.
Instant Pot method
Brown the meats on sauté, add the broth and potatoes and cook on high pressure for 5 minutes, then stir in the kale and cream.
Serving ideas
Serve with breadsticks, garlic bread or a green salad. For more Italian-American soups, try our chicken gnocchi soup or tomato tortellini soup.
Storage
Keep for 3 days in the fridge. Cream and potato soups do not freeze well.
Cutting the potatoes
Slice the potatoes about a quarter inch thick, or dice them into half-inch cubes. Thin slices cook quickly and give the classic restaurant look, while cubes hold their shape better in leftovers. Leaving the skins on adds color and nutrients.
Cleaning kale
Strip the leaves from the tough stems by pulling along the stem with your fingers, then tear or chop the leaves and rinse them well. Kale can hide dirt in its curly edges.
Balancing the heat
The cream softens the spice of the sausage and pepper flakes. Taste before serving and add more pepper flakes if you want a bigger kick.
A family favorite
This soup is hearty enough for dinner and comes together quickly on a weeknight.
Make it ahead
Cook the soup up to the point of adding the kale and cream, then cool and refrigerate. When you are ready to serve, reheat gently and stir in the fresh kale and cream. The potatoes will be tender and the flavors fully developed.
Frequently asked questions
Can I use spinach instead of kale?
Yes. Add it in the last minute, because it wilts quickly.
Is this soup spicy?
With hot Italian sausage it is mildly spicy. Use mild sausage for less heat.
Can I make it without bacon?
Yes. Brown the sausage in a tablespoon of olive oil instead.
