Description
This Zuppa Toscana Soup is a hearty and comforting Italian-inspired dish featuring savory Italian sausage, tender potatoes, fresh kale, and a rich cream broth. Perfect for a cozy meal, it combines layers of flavor with simple ingredients, cooked together in one pot to create a delicious and satisfying soup.
Ingredients
Scale
Sausage and Aromatics
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
Soup Base and Vegetables
- 4 cups chicken broth
- 3 cups water
- 4 large russet potatoes, sliced thin
- 2 cups kale, chopped
Finishing Ingredients
- 1 cup heavy cream
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the Sausage: Heat a large pot over medium heat. Add the Italian sausage, breaking it into small pieces. Cook until browned and fully cooked through, about 6-8 minutes. Remove the sausage from the pot and set it aside.
- Sauté Aromatics: In the same pot, add olive oil and diced onion. Sauté for 2-3 minutes until the onion becomes translucent. Add minced garlic and cook for an additional minute until fragrant.
- Cook the Potatoes: Pour in the chicken broth and water. Add the thinly sliced potatoes and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, until the potatoes are tender.
- Finish the Soup: Return the cooked sausage to the pot. Stir in the chopped kale and cook for 3-5 minutes until the kale softens. Add the heavy cream and crushed red pepper flakes, if using. Season with salt and pepper to taste. Let the soup heat through for another 2 minutes, then remove from heat.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with freshly grated Parmesan cheese or extra red pepper flakes for added flavor and heat.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Use turkey sausage for a leaner option without compromising flavor.
- If kale is not available, substitute with spinach or Swiss chard.
- Adjust the crushed red pepper flakes to your preferred spice level or omit entirely for a milder soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
