Zuppa Toscana Italian Soup (Printable Version)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth for cozy 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 Make:
01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it into crumbles with a wooden spoon. Cook until evenly browned, approximately 5 minutes. Transfer to a plate and set aside.
02 - In the same pot, cook the diced onion until translucent, about 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 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 is wilted and tender.
05 - Reduce heat to low. Pour in the heavy cream and stir gently. Season with red pepper flakes, salt, and black pepper to taste. Heat through without boiling to preserve the creamy texture.
06 - Ladle into warmed bowls and garnish with grated Parmesan cheese if desired. Serve immediately with crusty bread alongside.
# Expert Tips:
01 -
- The creamy broth against the crumbled sausage and tender potatoes is the sort of combination that makes seconds inevitable.
- It comes together in under an hour with ingredients you probably already have or can grab in one quick trip.
02 -
- Adding the cream over high heat will cause it to break and look curdled, so always drop to low before it goes in.
- Slicing the potatoes thin and uniform is the difference between silky texture and awkward crunchy chunks in your spoon.
03 -
- Remove the kale stems completely and chop the leaves into bite sized pieces, because nothing ruins a cozy soup moment like chewing through a fibrous ribbon of stem.
- Let the soup rest off the heat for ten minutes before serving so the broth thickens slightly and every spoonful coats your mouth perfectly.