Zuppa Toscana Soup (Printable)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth for cozy comfort.
# 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 whipping cream
07 - 1 oz freshly grated Parmesan cheese (for garnish)
→ Liquids
08 - 5 cups low-sodium chicken broth
09 - 1 tablespoon extra-virgin olive oil
→ Seasonings
10 - 1 teaspoon crushed red pepper flakes (optional)
11 - Kosher salt and freshly cracked black pepper, to taste
# Method:
01 - Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it into small crumbles with a wooden spoon. Cook until evenly browned and no pink remains, approximately 5 minutes. Transfer the sausage to a plate lined with paper towels and set aside, leaving the rendered drippings in the pot.
02 - In the same pot with the reserved drippings, add the diced onion and cook over medium heat until softened and translucent, about 3 to 4 minutes. Add the minced garlic and stir continuously for 1 minute until fragrant, being careful not to let it brown.
03 - Add the sliced potatoes and chicken broth to the pot. Bring the mixture to a rolling boil, then immediately reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, or until the potatoes are fork-tender but still hold their shape.
04 - Stir the chopped kale and the previously browned sausage into the soup. Continue simmering for an additional 5 minutes until the kale has wilted and become tender, and the sausage is heated through.
05 - Reduce the heat to low and slowly pour in the heavy cream, stirring gently to combine. Season with crushed red pepper flakes, salt, and black pepper to taste. Allow the soup to heat through for 2 to 3 minutes, but do not bring to a boil to prevent the cream from separating.
06 - Ladle the hot soup into serving bowls. Garnish each portion with freshly grated Parmesan cheese and a crack of black pepper. Serve immediately alongside crusty bread if desired.
# Insider Tips:
01 -
- The creamy broth combined with savory sausage and tender potatoes is the kind of flavor that makes people close their eyes after the first spoonful.
- It comes together in under an hour with everyday ingredients, yet tastes like something you would order at a restaurant and think about for weeks.
- Kale wilts into the soup so beautifully that even people who claim they hate greens end up reaching for seconds.
02 -
- Boiling the soup after adding cream will cause it to break and look curdled, so keep the heat low and gentle once the dairy goes in.
- The soup thickens considerably as it sits overnight, so if you have leftovers, add a splash of broth when reheating to loosen it back up.
03 -
- A splash of dry white wine deglazed into the pot after browning the sausage adds a layer of acidity that makes the whole soup taste brighter and more complex.
- Slice the potatoes as evenly thin as you can because uniform slices mean they all finish cooking at the same time and you avoid the dreaded mix of mushy and crunchy pieces.