Zuppa Toscana Soup (Printable)
Creamy Italian soup with sausage, potatoes, and kale in a rich, comforting broth.
# What You Need:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 5.3 oz fresh kale, chopped
→ Dairy
06 - 1 cup heavy cream
07 - 1 oz grated Parmesan cheese (optional, for serving)
→ Liquids
08 - 5 cups low-sodium chicken broth
09 - 1 tbsp olive oil
→ Seasonings
10 - 1 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it into crumbles with a wooden spoon, and cook until evenly browned throughout, about 5 minutes. Transfer the sausage to a plate and set aside.
02 - In the same pot, cook the diced onion until translucent, 3 to 4 minutes. Add the minced garlic and stir for 1 minute until fragrant.
03 - Add the sliced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 12 to 15 minutes until the potatoes are just tender when pierced with a fork.
04 - Stir in the chopped kale and the reserved browned sausage. Simmer for an additional 5 minutes until the kale has wilted and softened.
05 - Reduce heat to low and stir in the heavy cream. Season with crushed red pepper flakes, salt, and black pepper to taste. Heat through gently but do not bring to a boil.
06 - Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve with crusty bread alongside.
# Expert Suggestions:
01 -
- The creamy broth spiked with sausage fat is the kind of flavor that makes people close their eyes on the first spoonful.
- It comes together in under an hour with nothing fancy required, just one pot and a wooden spoon.
- Kale and potatoes make it hearty enough to stand alone as a full meal no side dishes needed.
02 -
- Never let the soup boil after adding the cream or the texture will turn grainy and separate on you.
- Slice the potatoes uniformly thin so every bite is tender instead of ending up with some underdone chunks.
03 -
- A splash of white wine deglazed into the pot after browning the sausage adds a layer of acidity that makes the whole dish taste more complex.
- Let the soup rest off the heat for ten minutes before serving, because the flavors marry and the broth thickens into something truly special.