Zuppa Toscana Soup
Zuppa Toscana is a hearty Italian soup that combines flavorful Italian sausage, tender potatoes, fresh kale, and a creamy broth. This dish is perfect for warming up on a cold day and is sure to please family and friends.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 ladle
- 1 set measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 lb Italian sausage spicy or mild, according to preference
- 4 medium potatoes diced (about 2 lbs or 900 g)
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 1 bunch kale chopped (about 4 cups or 100 g)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional for extra heat
- 1 tablespoon olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
- Add the Italian sausage to the pot, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes.
- Stir in the diced potatoes, salt, black pepper, and crushed red pepper flakes (if using). Pour in the chicken broth and bring to a boil.
- Once boiling, reduce heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
- Add the chopped kale and heavy cream to the pot. Stir to combine and cook for an additional 5 minutes until the kale is wilted and tender.
- Taste the soup and adjust seasoning if necessary. Serve hot.
Notes
For a lighter version, you can substitute half-and-half for heavy cream.
You can store leftovers in the refrigerator for up to 3 days. Reheat on the stove before serving.
To make it gluten-free, ensure the sausage used is gluten-free.
Add some grated Parmesan cheese on top just before serving for extra flavor.