Zuppa Toscana Soup
Zuppa Toscana is a hearty and flavorful Italian soup that combines spicy sausage, fresh kale, and creamy potatoes in a savory broth. This dish is perfect for cold nights and delivers warmth and comfort in each bowl.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 ladle
- 6 bowls for serving
Ingredients
- 1 pound Italian sausage Spicy preferred.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 4 medium potatoes Diced (Yukon Gold or Russet).
- 6 cups chicken broth
- 1 cup heavy cream
- 1 bunch kale Chopped (about 4 cups).
- 1 teaspoon red pepper flakes Adjust for heat preference.
- Salt To taste.
- Pepper To taste.
- Olive oil For sautéing.
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes to the pot. Sauté for about 1 minute until fragrant.
- Remove the casing from the Italian sausage and add it to the pot. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes.
- Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Add the chopped kale and heavy cream to the pot. Simmer for an additional 5 minutes until the kale is wilted and tender. Season with salt and pepper to taste.
- Serve hot in bowls, using a ladle to portion out the soup.
Notes
For an extra layer of flavor, you can add a splash of lemon juice before serving.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.
Feel free to modify the sausage type or add more vegetables to customize the soup.