Description
Zuppa Toscana Soup is a hearty and comforting Italian-inspired soup featuring savory Italian sausage, tender russet potatoes, and nutritious kale in a creamy broth. Perfect for a cozy meal, this soup combines the flavors of sautéed aromatics and a touch of heat from red pepper flakes, balanced with rich heavy cream for a satisfying dish.
Ingredients
Scale
Meat and Oil
- 1 pound Italian sausage
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 large russet potatoes, sliced thin
- 2 cups kale, chopped
Liquids and Seasonings
- 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 the Italian sausage, breaking it into small pieces. Cook thoroughly until browned and fully cooked through. Remove the sausage from the pot and set it aside for later.
- Sauté Aromatics: In the same pot, add 1 tablespoon olive oil and diced onion. Sauté for 2 to 3 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional minute to release its fragrance, stirring frequently to prevent burning.
- Cook the Potatoes: Pour the chicken broth and water into the pot. Add the sliced russet potatoes 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 are tender when pierced with a fork.
- Finish the Soup: Return the cooked sausage to the pot along with the chopped kale. Allow the kale to soften by cooking for about 3 to 5 minutes. Stir in the heavy cream and crushed red pepper flakes if using. Season the soup with salt and pepper to your taste. Let the soup heat through for an additional 2 minutes.
- Serve: Ladle the hot soup into bowls. For extra flavor, garnish with freshly grated Parmesan cheese or additional crushed red pepper flakes as desired. Serve immediately for best taste and warmth.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes.
- Kale can be substituted with spinach or Swiss chard if preferred.
- Use turkey sausage for a leaner alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup thicker, mash some of the potatoes while simmering.
