Description
Zuppa Toscana is a hearty, creamy, and flavorful soup made with Italian sausage, tender potatoes, and fresh kale, all simmered in a rich, garlicky broth. It’s the perfect cozy meal for any day of the week!
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 4 cups russet potatoes (sliced thin or cubed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 3 cups kale (stems removed, chopped)
- 1/2 teaspoon crushed red pepper flakes (optional, for spice)
- Salt and black pepper to taste
- 1/2 cup cooked bacon (crumbled, for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Cook the Sausage
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles. Cook until browned, about 5-7 minutes. Remove from the pot and set aside.
- Sauté the Aromatics
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Simmer the Soup Base
- Pour in the chicken broth and water, then add the potatoes. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the potatoes are tender.
- Add the Kale and Cream
- Stir in the cooked sausage and chopped kale. Let simmer for 5 more minutes.
- Pour in the heavy cream and stir well. Let the soup heat through but do not boil.
- Season and Serve
- Taste and season with salt, black pepper, and red pepper flakes if desired.
- Serve hot, garnished with crumbled bacon and grated Parmesan cheese.
Notes
- If you prefer a lighter version, use half-and-half instead of heavy cream.
- You can substitute spinach for kale if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.