Ellie’s Creamy Sausage and Potato Soup (Zuppa Toscana)
Ellie’s Creamy Sausage and Potato Soup (Zuppa Toscana) is a rich, soul-warming soup. Kale and bone broth help fill this soup with nutrients, while the sausage and creaminess pack a punch of flavor. Absolutely perfect for a cold fall or winter night.
What makes this recipe special?
I made this soup for the first time only a year ago. For as much as I love to cook and try new recipes, my husband and I devoured this soup not knowing how we had never tried it before. I give my sister-in-law, Ellie, the credit for this recipe. She sent me Le Creme de la Crumb’s Zuppa Toscana recipe when I was needing some dinner inspiration. Ellie said it was my brother and her favorite soup and my family just might agree. Le Creme de la Crumb’s blog is beautiful, you should check it out!
This soup begs to be served with crunchy sourdough bread lathered in butter. My go-to sourdough recipe for a classic loaf is Farmhouse on Boone’s beginner recipe. I’ve tried so many, and keep coming back to this one!
In the mood for more soup? Try Kristen’s Crock Pot White Chicken Chili, or Nanny’s Santa Fe Soup for more Clove & Crumb favorites.
Ingredients & Supplies
To make Ellie’s Creamy Sausage and Potato Soup (Zuppa Toscana) you’ll need the following ingredients:
- Ground Italian sausage
- Butter
- White onion
- Garlic
- Chicken bone broth
- Potatoes
- Salt
- Pepper
- Half and half
- Kale
- Parmesan
To make Ellie’s Creamy Sausage and Potato Soup (Zuppa Toscana) you’ll need the following supplies:
- Large soup pot
- Cutting board
- Chopping knife
- Spatula
- Ladle
- Measuring cups
Ellie’s Creamy Sausage and Potato Soup (Zuppa Toscana): Let’s get cooking!
Start by heating a large soup pot over medium-high heat. While the pan heats up, begin to chop the onions, potatoes, garlic, and kale. When the pan is hot, add a tablespoon or so of olive oil. Add the sausage, and cook until fully browned. Remove the sausage from the pan and set aside.
Without wiping or cleaning the pot, continue on medium-high heat and add the butter. Once melted, add the diced onion. Stir and cook until translucent (about 5 minutes). Add the garlic and stir and cook for another minute or two.
Add the broth, and potatoes. Stir occasionally, and boil potatoes until soft when pierced with a fork (roughly 10-15 minutes).
Add the sausage back in, along with the half and half, salt, pepper, and kale. Stir and cook until kale is wilted slightly (roughly 3-5 minutes).
Taste, and add more salt if needed. Ladle soup into bowls, and serve with shredded parmesan and crusty bread. Enjoy!
Ellie’s Creamy Sausage and Potato Soup (Zuppa Toscana)
Ingredients
Method
- Start by heating a large soup pot over medium-high heat. While the pan heats up, begin to chop the onions, potatoes, garlic, and kale.
- When the pan is hot, add a tablespoon or so of olive oil. Add the sausage, and cook until fully browned. Remove the sausage from the pan and set aside.
- Without wiping or cleaning the pot, continue on medium-high heat and add the butter. Once melted, add the diced onion. Stir and cook until translucent (about 5 minutes). Add the garlic and stir and cook for another minute or two.
- Add the broth, and potatoes. Stir occasionally, and boil potatoes until soft when pierced with a fork (roughly 10-15 minutes).
- Add the sausage back in, along with the half and half, salt, pepper, and kale. Stir and cook until kale is wilted slightly (roughly 3-5 minutes).
- Taste, and add more salt if needed. Ladle soup into bowls, and serve with shredded parmesan and crusty bread. Enjoy!