Italian Sausage: Since ‘Zuppa Toscana‘ literally means Tuscan soup, we’re using Italian pork sausage to emphasize the Italian inspiration for this soup. However, if you don’t have Italian sausage, feel free to use whichever type of pork sausage your have on hand.

Olive Oil: I like using extra virgin olive oil, but go ahead and use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil, etc.).

Chicken Broth: Homemade chicken broth or chicken stock will work. I recommend using low-sodium chicken broth as the Italian sausage is already very flavorful, and you can always add more salt according to taste later.

Veggies: The main vegetables used for traditional Zuppa Toscana include onions (white onions or red onions will work), garlic, potatoes and kale, so make sure you add them in.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Dried Herbs: I used a mix of dried herbs (including dried oregano, dried basil, and dried thyme). However, feel free to use other types of dried herbs you enjoy, such as rosemary, etc.

Storing: To store, place the leftover Zuppa Toscana in an airtight container and store in the refrigerator for up to 3 days. Reheat over the stovetop until hot before serving.