Zuppa Toscana Soup (Print)
Hearty Italian soup with sausage, potatoes, and kale in a velvety cream broth. Pure Tuscan comfort.
# What You’ll Need:
→ Meats
01 - 1 lb Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 5 medium russet potatoes, peeled and sliced into ¼-inch rounds
03 - 1 large yellow onion, diced
04 - 3 garlic cloves, minced
05 - 5 oz fresh kale, stems removed and leaves chopped
→ Liquids
06 - 6 cups chicken broth (preferably low-sodium, gluten-free)
07 - 1 cup heavy cream
→ Spices and Seasoning
08 - 1 tsp crushed red pepper flakes (optional, adjust to taste)
09 - Salt and black pepper, to taste
→ Other
10 - 2 tbsp olive oil
# How To Make:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned, breaking it into crumbles, about 6 minutes. Transfer to a plate and set aside, leaving a small amount of rendered fat in the pot.
02 - Add the diced onion to the pot and sauté until softened, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Return the browned sausage to the pot. Add the sliced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
04 - Stir in the chopped kale and simmer until wilted and tender, about 3 to 4 minutes.
05 - Reduce heat to low and stir in the heavy cream. Heat through without boiling. Season with salt, black pepper, and red pepper flakes to taste.
06 - Ladle into bowls and serve hot. Garnish with grated Parmesan cheese and a drizzle of olive oil if desired.
# Expert Tips:
01 -
- The creamy broth paired with crumbled sausage and tender potatoes is the kind of comfort that makes you close your eyes after the first spoonful.
- It comes together in under an hour with everyday ingredients, yet tastes like it simmered all afternoon.
02 -
- If you boil the soup after adding cream, it can curdle and look grainy instead of silky smooth.
- Slicing the potatoes uniformly thin is the single step that determines whether every bite feels right or some pieces crunch while others dissolve.
03 -
- Browning the sausage well before adding anything else creates little caramelized bits on the bottom of the pot that dissolve into the broth and add unbelievable depth.
- Strip the kale leaves completely off the stems because even after long cooking those stems stay tough and fibrous in an otherwise velvety soup.