Zuppa Toscana Soup (Printer-friendly)
Creamy Tuscan-style soup loaded with sausage, potatoes, and kale in a rich broth.
# What You Need:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casing removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 medium russet potatoes, scrubbed and thinly sliced
05 - 3.5 oz curly kale, stems removed and chopped
→ Broth & Dairy
06 - 4.2 cups (1 quart) chicken broth
07 - 1 cup heavy cream
→ Oils & Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1/2 tsp red pepper flakes (optional, for heat)
11 - Salt and black pepper, to taste
→ Garnish
12 - Freshly grated Parmesan cheese (optional)
13 - Chopped fresh parsley (optional)
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until evenly browned, approximately 5 to 6 minutes.
02 - Add the diced onion to the pot and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
03 - Add the sliced potatoes, dried oregano, red pepper flakes, and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 12 to 15 minutes.
04 - Stir in the chopped kale and continue simmering until wilted and tender, approximately 3 to 4 minutes.
05 - Reduce the heat to low and stir in the heavy cream. Warm through gently without bringing to a boil. Season with salt and black pepper to taste.
06 - Ladle into bowls and serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.
# Expert Tips:
01 -
- The entire thing comes together in one pot, which means cleanup is almost embarrassingly easy.
- It reheats beautifully the next day, making it an ideal leftover lunch you will actually look forward to.
- You probably have most of the ingredients already sitting in your kitchen right now.
02 -
- Never let the soup boil after adding the cream or it can break and turn grainy instead of silky.
- Thin potato slices are non negotiable because thick ones will leave you waiting far too long at the simmer stage.
- Check your sausage label for hidden gluten if you are cooking for someone with a sensitivity.
03 -
- Brown the sausage in batches if your pot is crowded, because overcrowding leads to steaming instead of that crucial caramelization.
- Strip the kale leaves from the stems with a quick pinching motion, running your fingers along the stem to pull the leaves free in one satisfying motion.