Zuppa Toscana Soup (Printable)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth for cozy comfort food evenings.
# What You'll Need:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 5 oz fresh kale, stems removed and 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 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it apart with a wooden spoon into bite-sized crumbles. Cook until deeply browned on all sides, approximately 5 minutes. Transfer the sausage to a plate using a slotted spoon and set aside.
02 - In the same pot with the rendered drippings, add the diced onion and cook over medium heat, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add the minced garlic and stir continuously for 1 minute until fragrant.
03 - Add the sliced potatoes and chicken broth to the pot. Bring the liquid to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 12 to 15 minutes, or until the potatoes are fork-tender but not falling apart.
04 - Return the browned sausage to the pot along with the chopped kale. Stir to combine and continue simmering for 5 minutes until the kale has wilted and turned bright green.
05 - Reduce the heat to low and slowly stir in the heavy cream. Season with crushed red pepper flakes, kosher salt, and freshly ground black pepper to taste. Allow the soup to heat through gently, taking care not to bring it back to a boil to prevent the cream from separating.
06 - Ladle the hot soup into warmed bowls. Finish each serving with a generous sprinkle of grated Parmesan cheese if desired, and serve immediately alongside crusty bread.
# Expert Tips:
01 -
- The creamy broth hugs every spoonful like a blanket, and the sausage gives it a savory punch that makes people close their eyes when they taste it.
- It reheats beautifully the next day, which means lunch at work will actually be something you look forward to.
02 -
- Boiling the soup after adding cream will cause it to curdle and look grainy, so keep the heat low and gentle.
- The potatoes continue to soften in the hot broth, so pull them off the heat when they are just barely tender.
03 -
- A splash of white wine deglazed in the pot after browning the sausage lifts every caramelized bit from the bottom and adds incredible depth.
- Slice the potatoes as evenly as possible so every piece finishes cooking at the same time and you never find a hard chunk in your bowl.