Description
Savory Italian Zuppa Toscana Soup is a hearty, flavorful soup combining Italian sausage, tender potatoes, fresh kale, and a creamy broth. This comforting classic Italian-American dish is enhanced with aromatic garlic, onions, and a touch of Parmesan cheese, perfect for a satisfying meal any day.
Ingredients
Scale
Sausage and Aromatics
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
Soup Base
- 4 cups chicken broth
- 4 medium russet potatoes, sliced thinly
- 3 cups kale, chopped
- 1 cup heavy cream
- Salt and pepper, to taste
- Red pepper flakes, optional for heat
For Garnish
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned. Remove the sausage from the pot using a slotted spoon, and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and the garlic is fragrant.
- Add Broth and Potatoes: Pour in the chicken broth and bring to a boil. Add the sliced potatoes to the pot, and reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender.
- Combine Sausage and Kale: Add the cooked sausage back into the pot along with the chopped kale. Stir well and let it simmer for an additional 5 minutes.
- Stir in Cream: Reduce the heat to low and slowly stir in the heavy cream. Let the soup heat through, but do not bring it to a boil.
- Season the Soup: Season the soup with salt and pepper to taste. If you prefer a little spice, add red pepper flakes at this stage.
- Finish and Serve: Once everything is well combined and heated through, remove the pot from the heat. Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- Do not boil the soup after adding heavy cream to prevent curdling.
- Russet potatoes work best as they absorb flavors well and become tender.
- Kale adds a nutritious and slightly bitter contrast; substitute with spinach if preferred.
- Add red pepper flakes to adjust spiciness to your liking.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.
