Creamy Italian Sausage, Kale and Potato Soup
This italian sausage, kale and potato soup is a lightened up version of Zuppa Toscana, this soup has everything you love about the hearty version, with a lighter touch!
This italian sausage, kale and potato soup is a lightened up version of Zuppa Toscana, this soup has everything you love about the hearty version, with a lighter touch!
IT’S FALL Y’ALL!! If you’ve been reading for any amount of time, then you know this is my favorite season and when I get active. So why not continue the hype with a cozy, comforting soup? This creamy Italian sausage, kale and potato soup is comfort food you can feel good about. Inspired by classic Zuppa Toscana, it’s rich and flavorful, but a few smart swaps keep it light. There’s just a touch of heavy cream for that creamy bite, a small amount of flour for body, and plenty of fresh kale. It’s hearty without being heavy-a true one-pot meal for chilly nights, busy weeknights, or when you want cozy indulgence that still fits your goals.
What is Zuppa Toscana?
Zuppa Toscana is a classic Italian soup that hails from the beautiful region of Tuscany. It’s a hearty, rustic dish that translates to “Tuscan soup” in English, and it’s become a beloved comfort food in Italy and around the world-especially after Olive Garden helped popularize it. In many of the oldest recipes for this soup, there’s beans and stale bread included in the recipe. In more modern versions, you can find bacon, potatoes and cream. My recipe leans much more modern, but is lightened up with a reduced amount of heavy cream, more kale and an optional call for flour if you want a thicker soup.
Is Sausage, Kale and Potato Soup Healthy?
Yes, sausage, potato, and kale soup can be a healthy option-especially when you go lighter, like this recipe. Use only a small amount of heavy cream, cut the flour back to 2 tablespoons (or leave it out entirely), and load the pot with kale. You’ll still get all the cozy, creamy texture without the heaviness. It’s balanced, filling, and nourishing. If you don’t eat pork, you can also use a chicken or turkey Italian sausage in its place to keep it high in protein, but light in fat!
TIPS FOR MAKING ITALIAN SAUSAGE, KALE AND POTATO SOUP
1. Use hot or mild Italian sausage depending on your spice preference—both add incredible flavor.
2. Keep the cream light—just ½ cup is enough for creaminess without overpowering.
3. Skip or swap the flour if you want it even lower-carb—potatoes naturally thicken the broth.
4. Cut the potatoes evenly so they cook at the same rate and don’t get mushy.
5. Add the kale closer to the end. We want it to soften, but we don’t want it to go completely mushy.
FREQUENTLY ASKED QUESTIONS
Can I freeze creamy sausage, kale and potato soup?
Answer: Yes, but skip adding the cream before freezing. Add it when reheating for the best texture.
What can I use instead of kale?
Answer: Spinach, Swiss chard, or even collard greens are great swaps.
Do I need the flour in this recipe?
Answer: No, it’s completely optional. It just helps thicken the broth slightly.
Can I make this dairy-free?
Answer: Yes! Swap the cream for coconut milk and use olive oil instead of butter.
What kind of potatoes are best?
Answer: Yukon gold potatoes are creamy and hold their shape, making them the best choice. I like to use mini ones for quicker prep and because they’re cute!
Love This Recipe?
This lighter, creamier Italian sausage, kale and potato soup proves you can have comfort food without weighing you down. It’s hearty, cozy, and packed with flavor, with just the right balance of creaminess and freshness. Whether you’re meal-prepping, cooking for the family, or after a quick weeknight supper, this soup is sure to become a go-to.Give it a try and don’t forget to share your bowls with me on Instagram or TikTok—I love seeing your kitchen creations!
Creamy Italian Sausage, Kale and Potato Soup
Ingredients
- 16 oz Italian Sausage sweet, mild or hot
- 1 cup chopped white onion
- 1/2 cup chopped carrot
- 1/2 chopped celery
- 2 tbsp tomato paste
- 1 tsp italian seasoning
- 1/2 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp chicken or veggie bouillon omit if using stock
- 1/4 cup flour optional
- 6 cups water or desired stock chicken or vegetable work best
- 4 cups chopped kale
- 2 cups baby gold potatoes quartered
- 1/4 cup heavy cream
Instructions
- Heat a dutch oven over medium heat. Once heated, add Italian sausage. Cook until most of the pink has been cooked through.
- Next, add chopped vegetables and cook until softened, about 6 minutes. Add tomato paste, seasonings and chicken bouillon, if using, and cook for another 4 minutes. If including flour for thickening, add now and cook for an additional 3 minutes, otherwise, proceed to step 3.
- Carefully, pour in half of the water or chicken stock and stir while scraping the bottom to get any brown bits incorporated. Pour in the remaining broth and allow to come to a boil. Reduce heat and cover, simmering for 20 minutes.
- Remove lid and add in potatoes and chopped kale. Replace lid and allow to cook until potatoes are softened, but still firm in the center, about 10 minutes.
- Add in heavy cream and cook an additional 10 minutes. If not using heavy cream, allow to cook until potatoes are fork tender and kale is softened.
- Serve hot, topped with parmesan and cracked black pepper if desired. Enjoy!
