Zuppa Toscana Soup (Print Version)
Creamy Italian sausage and potato soup with fresh kale in a rich, warming broth perfect for chilly evenings.
# What You'll Need:
→ Meats
01 - 1 lb Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 5 medium russet potatoes, peeled and sliced into 1/4 inch rounds
03 - 1 large yellow onion, diced
04 - 3 garlic cloves, minced
05 - 5 oz fresh kale, stems removed and leaves chopped
→ Liquids
06 - 6 cups chicken broth (low-sodium, gluten-free preferred)
07 - 1 cup heavy cream
→ Spices and Seasonings
08 - 1 tsp crushed red pepper flakes (optional, adjust to taste)
09 - Salt and black pepper, to taste
→ Other
10 - 2 tbsp olive oil
# Step-by-Step Guide:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned, breaking it into crumbles, about 6 minutes. Transfer the sausage to a plate and set aside, leaving a small amount of fat in the pot.
02 - Add the diced onion to the pot and sauté until softened, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Return the browned sausage to the pot. Add the sliced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
04 - Stir in the chopped kale and simmer until wilted, about 3 to 4 minutes.
05 - Lower the heat and stir in the heavy cream. Heat through without boiling. Season with salt, black pepper, and red pepper flakes to taste.
06 - Ladle the soup into bowls and serve hot. Optionally garnish with grated Parmesan cheese and a drizzle of olive oil.
# Expert Suggestions:
01 -
- This soup somehow tastes like it simmered all day but only asks for fifty minutes of your time.
- The creamy broth paired with crumbled sausage and tender potatoes is the kind of combination that makes people go quiet after the first spoonful.
02 -
- Never let the soup boil after adding the cream or it will break and look curdled instead of silky.
- The soup thickens considerably as it sits overnight, so add a splash of broth when reheating leftovers.
03 -
- Slice the potatoes uniformly thin so every spoonful delivers a perfect tender bite rather than a mix of underdone and mushy pieces.
- Browning the sausage well before adding anything else creates a fond on the bottom of the pot that dissolves into the broth and tastes like pure concentrated flavor.