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Zuppa Toscana Pasta

Zuppa Toscana Pasta

Creamy Zuppa Toscana pasta made with spicy Italian sausage, ditalini pasta, kale, garlic, onion, tomatoes, Parmesan, and a rich broth. An easy one-pot dinner ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Sausage & Base
  • 1 pound spicy Italian sausage casings removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
Soup
  • 1 can 14.5 ounces diced tomatoes
  • 5 cups chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
Pasta & Greens
  • 1 cup ditalini pasta
  • 3 cups chopped kale stems removed
Finish
  • ¾ cup heavy cream
  • ½ cup freshly grated Parmesan
  • Salt to taste
  • 1 tablespoon chopped fresh parsley
  • 1 –2 teaspoons fresh lemon juice optional

Equipment

  • Large Dutch oven or heavy soup pot
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat a large Dutch oven or heavy soup pot over medium heat. Add the olive oil and spicy Italian sausage. Break the sausage into small pieces and cook until browned and cooked through.
  2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and cook for about 30 seconds. Stir in the tomato paste and cook for 1 minute.
  4. Add the diced tomatoes, chicken broth, Italian seasoning, black pepper, and red pepper flakes if using. Scrape the bottom of the pot to loosen the browned bits.
  5. Bring the soup to a boil, then reduce the heat and simmer gently for 8–10 minutes.
  6. Add the ditalini pasta and stir. Cook according to the package directions, checking slightly early so the pasta stays tender.
  7. When the pasta is nearly done, add the chopped kale. Cook for 2–3 minutes, until the kale is softened.
  8. Reduce the heat to low and stir in the heavy cream. Warm gently for 1–2 minutes without bringing the soup to a hard boil.
  9. Turn off the heat. Stir in the Parmesan and fresh parsley.
  10. Taste and adjust the salt. Add a small amount of fresh lemon juice for a brighter finish, if desired.
  11. Serve hot with crusty bread or garlic bread.

Notes

Pasta: Ditalini works especially well because its small size fits easily into each spoonful. Small shells, orzo, tubetti, or elbow macaroni can also be used.
Sausage: Use spicy Italian sausage for more heat or mild Italian sausage for a gentler version.
Kale: Remove the tough stems and chop the leaves into bite-size pieces. Spinach can be used instead and added during the final 1–2 minutes.
Consistency: Pasta continues absorbing broth as it sits. Add extra chicken broth or water when reheating if the soup becomes too thick.
Make-ahead: For the best texture, prepare the soup base ahead and cook the pasta separately when serving.
Storage: Refrigerate leftovers in an airtight container and use within 3–4 days for best quality.
Freezing: For better texture, freeze the soup base without the pasta and add freshly cooked pasta after thawing and reheating.
Food safety: Use a food thermometer to verify that the sausage reaches a safe internal temperature.

Serving Suggestions

Serve with:
  • Crusty bread
  • Garlic bread
  • Simple green salad
  • Roasted vegetables