Zupppa Toscana Bone Broth Soup

This Zuppa Toscana Bone Broth Soup is rich, creamy, and comforting. With sausage, potatoes, and kale, it’s the perfect cozy favorite for cold nights.

Why Bone Broth?

Bone broth enhances flavor and adds collagen, amino acids, and minerals that support gut, joint, and immune health. It makes each serving more nourishing and satisfying.

Ingredients

Main Ingredients

• 1 lb Italian sausage, casings removed (spicy or mild)
• 1 large white or yellow onion, diced
• 1 garlic clove, minced (or more to taste)
• 2 lbs Yukon Gold potatoes, chopped (peeling optional)
• 6 cups chicken bone broth
• 1 bunch kale, stems removed, leaves chopped
• 1 cup heavy whipping cream (or full-fat coconut milk for dairy-free)
• 3 tbsp cornstarch slurry (3 tbsp cornstarch + ¼ cup cold water)

Spices & Seasonings

• 1 tsp black pepper (or to taste)
• 1 tsp Himalayan pink salt (or to taste)

Optional Add-Ins / Garnishes

• 1–2 bay leaves
• 1 tsp Italian seasoning
• Dash of Worcestershire sauce

Steps

1. Prep: Dice onion, mince garlic, chop potatoes, and chop kale leaves (remove stems).
2. Sauté Aromatics: In a large pot, cook sausage and onion over medium heat until sausage is browned and onion translucent. Add garlic and cook 1 minute.
3. Cook Protein: Brown sausage with onion until fully cooked and aromatic.
4. Add Vegetables & Broth: Add potatoes, salt, pepper, and optional seasonings. Pour in bone broth. Bring to a gentle boil.
5. Simmer: Reduce heat and cook uncovered for about 20 minutes, until potatoes are tender. If desired, stir in cornstarch slurry and simmer a few more minutes to thicken.
6. Finish & Serve: Stir in kale and cook 2–3 minutes until wilted. Add cream and heat through. Serve hot with crusty bread or Parmesan garnish.