Description
Zuppa Toscana Soup is a hearty and comforting Italian-inspired soup featuring savory Italian sausage, tender sliced potatoes, nutrient-rich kale, and a creamy broth finished with a touch of crushed red pepper for warmth. Perfect for a filling meal that combines robust flavors and a creamy texture in just 40 minutes.
Ingredients
Scale
Meat
- 1 pound Italian sausage
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 large russet potatoes, sliced thin
- 2 cups kale, chopped
Liquids and Seasonings
- 1 tablespoon olive oil
- 4 cups chicken broth
- 3 cups water
- 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 Italian sausage, breaking it into small pieces with a spoon or spatula. Cook the sausage thoroughly until browned and fully cooked through, then use a slotted spoon to remove the sausage from the pot and set it aside.
- Sauté Aromatics: In the same pot, add olive oil if needed and diced onion. Sauté the onion for 2 to 3 minutes until it becomes translucent and soft. Add the minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
- Cook the Potatoes: Pour in the chicken broth and water into the pot with the sautéed onions and garlic. Add the thinly sliced russet potatoes to the liquid and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 to 15 minutes or until the potatoes become tender when pierced with a fork.
- Finish the Soup: Return the cooked sausage to the pot with the potatoes. Stir in the chopped kale and allow it to cook for 3 to 5 minutes until the kale softens and wilts. Add the heavy cream and crushed red pepper flakes if using. Season with salt and pepper to taste. Let the soup gently heat through for an additional 2 minutes, stirring occasionally.
- Serve: Serve the soup hot. Optionally, garnish with freshly grated Parmesan cheese or additional crushed red pepper flakes for extra flavor and heat.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Use mild Italian sausage for a less spicy version or hot Italian sausage for more heat.
- To make the soup lower in fat, substitute half-and-half or whole milk for the heavy cream, though this will reduce the richness.
- Kale can be substituted with other leafy greens like spinach or Swiss chard if preferred.
- Leftovers keep well in the refrigerator for 3 to 4 days and reheat nicely on the stovetop or in the microwave.
- For added depth, consider adding a teaspoon of smoked paprika or Italian seasoning when sautéing the onions.
