Zuppa Toscana Soup (Printable View)
Hearty Italian soup with sausage, potatoes, kale, and a luscious creamy broth for chilly evenings.
# Ingredient List:
→ 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
# How to Prepare:
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, about 5 minutes. Transfer the sausage to a plate and set aside.
02 - In the same pot, cook the diced onion over medium heat 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 the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
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 the heat to low and stir in the heavy cream. Season with red pepper flakes, salt, and black pepper to taste. Heat through gently without bringing 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 clings to every slice of potato and fold of kale, making each spoonful feel like a warm blanket on a cold night.
- It comes together in one pot with zero fussy techniques, which means you get maximum comfort with minimum dishes.
02 -
- Never let the soup boil after adding the cream or the texture will turn grainy and separated instead of silky smooth.
- Slicing the potatoes thin is the trick that makes them cook quickly and release just enough starch to give the broth body without needing a thickener.
03 -
- A splash of dry white wine deglazed into the pot after browning the sausage adds a brightness that makes people ask what your secret ingredient is.
- Taste and adjust the salt at the very end after the cream goes in, because the sausage and Parmesan contribute more salt than you expect and it is impossible to undo once you have oversalted.