Description
Zuppa Toscana Soup is a hearty and comforting Italian-inspired soup featuring savory Italian sausage, tender russet potatoes, and nutritious kale in a creamy broth. Perfect for a cozy meal, this soup combines bold flavors with a creamy texture for a satisfying experience.
Ingredients
Scale
Meat
- 1 pound Italian sausage
Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 large russet potatoes, sliced thin
- 2 cups kale, chopped
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups chicken broth
- 3 cups water
- 1 cup heavy cream
Spices & Seasonings
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the Sausage: Heat a large pot over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook until browned and fully cooked through. Remove the sausage from the pot and set aside.
- Sauté Aromatics: In the same pot, add olive oil and the diced onion. Cook for 2-3 minutes until the onion becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
- Cook the Potatoes: Pour in the chicken broth and water. Add the thinly sliced potatoes to the pot and bring the mixture to a boil. Reduce the heat and allow it to simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Finish the Soup: Return the cooked sausage to the pot. Stir in the chopped kale and cook for 3-5 minutes until the kale softens. Add the heavy cream and crushed red pepper flakes if using. Season the soup with salt and pepper to taste. Let it heat through for an additional 2 minutes, stirring occasionally.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese or additional red pepper flakes if desired. Serve immediately.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes.
- You can substitute kale with spinach if preferred, but kale provides a heartier texture.
- Use turkey sausage for a leaner alternative.
- To make this soup dairy-free, replace heavy cream with coconut cream or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
