Description
Zuppa Toscana Soup is a hearty and comforting Italian-inspired soup featuring spicy Italian sausage, tender potatoes, kale, and a creamy broth enriched with heavy cream. This classic dish combines savory flavors and a touch of spice, making it perfect for a warming meal on chilly days.
Ingredients
Scale
Sausage and Base
- 1 lb Italian sausage (mild or hot)
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
Broth and Vegetables
- 4 cups chicken broth
- 3 cups water
- 4 large russet potatoes, thinly sliced
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups kale, chopped (remove stems)
Cream and Garnish
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese (for garnish)
Instructions
- Brown the Sausage: In a large pot over medium heat, add olive oil and brown the Italian sausage, breaking it into small pieces as it cooks. Once browned and cooked through, remove the sausage with a slotted spoon and set aside.
- Sauté Onion and Garlic: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Potatoes: Pour in the chicken broth and water. Stir in the sliced potatoes. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender, approximately 10-15 minutes.
- Reintroduce Sausage and Season: Add the cooked sausage back to the pot. Season with crushed red pepper flakes, salt, and pepper. Mix everything well.
- Add Kale: Stir the chopped kale into the soup. Let it simmer for another 5 minutes to soften the kale.
- Stir in Heavy Cream: Slowly pour in the heavy cream and stir to combine. Allow the soup to simmer for an additional 5 minutes for flavors to meld together.
- Serve and Garnish: Remove from heat and serve hot. Garnish with grated Parmesan cheese before serving for added flavor.
Notes
- For a spicier soup, use hot Italian sausage and include the optional crushed red pepper flakes.
- Remove kale stems thoroughly to avoid toughness.
- Russet potatoes are ideal for texture; avoid waxy potatoes that may become mushy.
- If preferred, substitute heavy cream with half-and-half for a lighter option.
- Leftovers can be refrigerated and gently reheated; avoid boiling once cream is added to prevent curdling.
