Zuppa Toscana Soup (Printable)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth. Rustic Tuscan comfort in a bowl.
# What You'll Need:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casing removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 medium russet potatoes, scrubbed and thinly sliced
05 - 3.5 oz curly kale, stems removed and chopped
→ Broth & Dairy
06 - 4.2 cups chicken broth
07 - 1 cup heavy cream
→ Oils & Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1/2 tsp red pepper flakes (optional, for heat)
11 - Salt and black pepper, to taste
→ Garnish
12 - Freshly grated Parmesan cheese (optional)
13 - Chopped fresh parsley (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until evenly browned and no longer pink, about 5 to 6 minutes.
02 - Add the diced onion to the pot and sauté until soft and translucent, 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Add the sliced potatoes, dried oregano, red pepper flakes, and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 12 to 15 minutes.
04 - Stir in the chopped kale and continue simmering until the leaves are wilted and tender, about 3 to 4 minutes.
05 - Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Warm through without bringing to a boil. Season with salt and black pepper to taste.
06 - Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- The creamy broth soaked into crusty bread is the kind of simple pleasure that makes you close your eyes at the table.
- It reheats beautifully the next day, and honestly I think it tastes even better when the flavors have had time to mingle overnight.
02 -
- Boiling the soup after adding cream will cause it to break and look grainy, so keep the heat low and patient at the finish.
- Thin potato slices are essential because thick ones will leave you waiting forever while everything else overcooks.
03 -
- Let the soup rest for ten minutes off the heat before serving because the flavors settle and the texture becomes creamier as the potatoes release their starch.
- A tiny splash of white wine deglazed into the pot after the sausage browns adds a layer of complexity that guests always notice but can never quite identify.