Description
Zuppa Toscana is a hearty and flavorful Italian soup featuring spicy Italian sausage, tender potatoes, kale, and a creamy broth, all simmered together to create a comforting and satisfying meal perfect for any season.
Ingredients
Scale
Sausage and Broth
- 1 pound Italian sausage
- 4 cups chicken broth
- 1 cup heavy cream
Vegetables and Aromatics
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and cut into small cubes
- 2 cups kale, washed, stems removed and roughly chopped
Seasonings
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the pot: Heat a large pot or Dutch oven over medium heat to prepare for cooking the sausage.
- Cook the sausage: Add the Italian sausage to the pot and break it apart with a wooden spoon. Brown the sausage fully, about 5-7 minutes.
- Remove sausage: Take the cooked sausage out of the pot and set it aside, leaving the rendered fat in the pot for cooking the vegetables.
- Sauté onion: Add the finely chopped onion to the pot with the sausage fat. Cook over medium heat, stirring occasionally, until translucent and softened, about 4-5 minutes.
- Add potatoes: Add the peeled and cubed potatoes to the pot with the onion, stirring to coat in fat. Cook for 2-3 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add broth: Pour in the chicken broth and stir to combine everything evenly.
- Simmer potatoes: Bring the broth to a boil over medium-high heat, then reduce heat to simmer. Cook for 10-12 minutes or until potatoes are tender.
- Prepare kale: While potatoes cook, wash, remove stems, and roughly chop the kale into bite-sized pieces.
- Add sausage and kale: Return the cooked sausage to the pot. Add the chopped kale and stir until it begins to wilt, about 2-3 minutes.
- Add cream and seasonings: Pour in the heavy cream and stir. Season with crushed red pepper flakes, salt, and black pepper.
- Final simmer and adjust seasoning: Let the soup simmer for another 5 minutes to meld flavors. Taste and adjust salt or pepper as needed.
- Serve: Remove from heat, ladle into bowls, and serve immediately.
Notes
- For a milder soup, reduce or omit the crushed red pepper flakes.
- Use spicy or mild Italian sausage depending on your heat preference.
- For a dairy-free version, substitute heavy cream with coconut milk or omit entirely.
- Leftovers store well in the refrigerator for up to 3 days.
- Add crumbled cooked bacon for extra smoky flavor.
- Serve with crusty bread or garlic bread for a complete meal.
