Description
Zuppa Toscana is a hearty and comforting Italian soup featuring savory Italian sausage, tender potatoes, nutrient-rich kale, and a creamy broth spiced with crushed red pepper flakes. This delicious soup is perfect for warming up on a chilly day and offers a rich blend of flavors and textures in every bowl.
Ingredients
Scale
Meat and Broth
- 1 pound Italian sausage
- 4 cups chicken broth
Vegetables
- 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
Dairy and Seasonings
- 1 cup heavy cream
- 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 into the heated pot and break it apart using a wooden spoon, cooking it until browned and fully cooked through, about 5-7 minutes.
- Set sausage aside: Remove the cooked sausage from the pot and set it aside, keeping the rendered fat in the pot for flavor.
- Sauté onion: Add the finely chopped onion to the pot with the sausage fat and cook over medium heat, stirring occasionally, until the onion softens and becomes translucent, about 4-5 minutes.
- Prepare potatoes: Peel and cut the potatoes into small, bite-sized cubes, then add them to the pot with the onion. Stir to coat the potatoes in the fat and cook for 2-3 minutes to start softening.
- Add garlic: Mince the garlic cloves and add to the pot with the potatoes and onion. Stir and cook for an additional minute until fragrant.
- Add broth and simmer: Pour in the chicken broth, stirring to combine all ingredients. Bring the broth to a boil over medium-high heat.
- Cook potatoes: Once boiling, reduce heat to a simmer and cook for 10-12 minutes until the potatoes are tender.
- Prepare kale: While the soup simmers, wash, remove stems, and roughly chop the kale into bite-sized pieces.
- Add sausage and kale back: When potatoes are tender, return the cooked sausage to the pot along with the chopped kale. Stir until the kale begins to wilt, about 2-3 minutes.
- Add cream and season: Pour in the heavy cream and stir to combine. Add crushed red pepper flakes, salt, and black pepper to season the soup.
- Simmer and meld flavors: Let the soup simmer for an additional 5 minutes to allow the flavors to meld and the kale to tenderize.
- Adjust seasoning and serve: Taste the soup and adjust seasoning as needed. Remove from heat, ladle into bowls, and serve immediately for a comforting meal.
Notes
- Use mild or spicy Italian sausage based on your preferred heat level.
- Russet potatoes work well for this soup due to their ability to break down slightly and thicken the broth.
- For a lighter version, substitute heavy cream with half-and-half or milk, though it will be less creamy.
- Kale stalks can be tough; remove them for a better texture and more enjoyable eating experience.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup dairy-free, substitute the heavy cream with coconut cream or a dairy-free alternative.
