Light Zuppa Toscana Soup with Sausage and Kale

Light zuppa toscana is a lighter take on the Italian-inspired soup made with Italian sausage, potatoes, kale, and a creamy broth. This version uses lean turkey sausage, milk, and broth for a hearty but less rich bowl; recipes vary, and the soup is especially good served hot with crusty bread.

Ingredients

1 tablespoon (15 ml) olive oil
1 pound (450 g) mild or hot Italian turkey sausage, casings removed
1 medium yellow onion, about 1 cup (150 g), finely chopped
3 cloves garlic, about 1 tablespoon (9 g), minced
6 cups (1.4 L) low-sodium chicken broth
1½ pounds (680 g) Yukon Gold potatoes, scrubbed and cut into ¼-inch (6 mm) slices
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) crushed red pepper flakes, or to taste
½ teaspoon (3 g) fine salt, plus more as needed
¼ teaspoon (0.5 g) black pepper
4 cups (120 g) chopped kale, tough stems removed
1 cup (240 ml) 2% milk
2 tablespoons (16 g) all-purpose flour
2 tablespoons (30 ml) water
2 tablespoons (10 g) finely grated Parmesan, plus more for serving (optional)

Instructions

Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the turkey sausage and cook for 6–8 minutes, breaking it into small pieces with a spoon, until browned and cooked through. Check the thickest pieces with a food thermometer: ground turkey must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the sausage to a plate, leaving about 1 tablespoon of fat in the pot; drain excess fat if needed.
Add the onion to the pot and cook for 4–5 minutes, stirring occasionally, until softened. Stir in the garlic, thyme, red pepper flakes, salt, and black pepper; cook for 30 seconds, just until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to loosen browned bits. Add the potato slices and bring the broth to a gentle boil. Reduce the heat to maintain a simmer, cover partly, and cook for 12–15 minutes, until the potatoes are tender when pierced with a fork but not falling apart.
Meanwhile, whisk the flour and water together in a small bowl until smooth, then whisk in the milk. Stir the cooked sausage and chopped kale into the soup. Slowly pour in the milk mixture while stirring. Simmer uncovered for 4–5 minutes, until the kale is tender and the broth has thickened slightly. Avoid a hard boil after adding milk, which can make the broth look grainy.
Stir in the Parmesan, if using, and taste. Adjust the salt, pepper, and red pepper flakes as needed. Ladle into bowls and serve hot.

Tips

Slice the potatoes evenly so they cook at the same rate. Yukon Gold potatoes hold their shape well; russets work, but break down more and make the broth thicker.
Turkey sausage varies in salt and seasoning. If using unsalted broth or plain ground turkey, increase the seasoning gradually; for plain turkey, add 1 teaspoon (2 g) fennel seed and a pinch of paprika to echo Italian sausage flavor.
For a gluten-free soup, replace the flour with 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water. Stir it in with the milk and simmer until lightly thickened.
Wash kale thoroughly and remove its tough central ribs. Add it near the end rather than with the potatoes so it stays green and does not become limp.

Serving Suggestions

Serve the soup in warm bowls with a little extra Parmesan and freshly ground black pepper. A slice of toasted sourdough, whole-grain bread, or a simple green salad makes a satisfying meal. If serving bread, offer it on the side so diners can choose how much to add.

Variations

For a slightly richer broth, replace up to ½ cup (120 ml) of the milk with half-and-half. To keep the soup dairy-free, use an unsweetened, unflavored plant milk and omit the Parmesan; the broth will be less creamy, so use the cornstarch option if you want more body. Regular Italian pork sausage can replace turkey sausage, though the soup will be richer and may need less added salt. You can also swap kale for 4 cups (120 g) of chopped Swiss chard, adding the stems with the onion and the leaves with the sausage.

Storage and Reheating

Refrigerate leftovers within 2 hours in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. Reheat gently on the stovetop, stirring often, until the center reaches 165°F (74°C); a thermometer is the most reliable check. Add a splash of broth or milk if it has thickened. Avoid boiling, which may cause the milk-based broth to separate.

For longer storage, freeze the cooled soup in airtight containers for up to 2 months for best quality. Potatoes may soften after freezing and thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not thaw soup on the counter.

Frequently Asked Questions

Can I make this soup ahead?
Yes. Make it up to 2 days ahead and refrigerate promptly. The potatoes absorb broth as the soup sits, so stir in a little extra broth or milk while reheating if needed.

Can I use regular pork sausage?
Yes. Use the same amount of Italian pork sausage and cook it thoroughly; ground pork must reach 160°F (71°C), the USDA FSIS safe minimum. Drain excess rendered fat before cooking the onion.

How do I keep the milk from curdling?
Use 2% or whole milk, add it after the potatoes are tender, and keep the soup at a gentle simmer rather than a rolling boil. Whisking the flour with water and milk first also helps the broth stay smooth.

Can I use spinach instead of kale?
Yes. Stir in about 4 cups (120 g) baby spinach at the end and simmer for 1–2 minutes, just until wilted. Spinach is more delicate and will not keep its texture as well as kale in leftovers.

Is this soup spicy?
With mild sausage and ¼ teaspoon of red pepper flakes, it has only a gentle warmth. Leave out the flakes for a milder soup, or use hot Italian turkey sausage and add more flakes if you prefer extra heat.

Can I make it without flour?
Yes. Skip the flour and water for a thinner, brothier soup, or mash a few cooked potato slices against the side of the pot and stir them in to thicken it naturally.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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