Zuppa Toscana – American Style

Zuppa Toscana means “Tuscan Soup” in Italian. The classic Tuscan soup is usually made with veggies like zucchini, celery, carrots, kale, as well as potatoes, cannellini beans, tomato sauce, pancetta, and toasted bread. The American version is richer and creamier.
Prep Time30 minutes
Cook Time30 minutes


  • 1 lb Italian sausage, spicy casings removed
  • 1 onion diced
  • 4 cloves garlic minced
  • 3 Tbsp flour (or flour substitute)
  • 1/2 cup dry white wine
  • 1 qt chicken broth
  • 2 cups water
  • 1 tsp fennel seed
  • 1 tsp oregano
  • pinch red pepper flakes
  • 1.5 lb yellow potatoes, diced
  • 1 bunch kale, stems removed chopped
  • 1 cup half and half
  • salt and pepper to taste


  • Cook Italian sausage over medium heat until brown, breaking up with a spatula until cooked through. Transfer to a plate wit a slotted spoon, leaving most of the fat behind.
    1 lb Italian sausage, spicy
  • Add the onion to the pan and sauté until softened, about 5 minutes.
    1 onion
  • Add the garlic and cook for one minute.
    4 cloves garlic
  • Add the flour and stir for another minute.
    3 Tbsp flour (or flour substitute)
  • Pour in the wine and simmer for a minute or two, stirring to scrape up the flour. Then whisk in the broth and water, mixing well.
    1/2 cup dry white wine, 1 qt chicken broth, 2 cups water
  • Stir in the spices, optional red pepper flakes, and salt and petter to taste.
    1 tsp fennel seed, 1 tsp oregano, pinch red pepper flakes
  • Add the potatoes and bring to a boil. Then reduce heat to low and simmer until the potatoes are almost cooked through, about 10-15 minutes.
    1.5 lb yellow potatoes, diced
  • Stir in the half and half, the reserved sausage, and the kale. Continue to simmer until the kale has softened, about 3 minutes.
    1 bunch kale, stems removed, 1 cup half and half
  • Taste and adjust seasoning if necessary.
    salt and pepper

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