Description
Zuppa Toscana soup: Italian comfort in a bowl! Sausage, potatoes, kale, and cream come together for a hearty, crowd-pleasing meal.
Ingredients
Scale
- 1 lb (450g) spicy Italian sausage, casings removed
- 1 large onion, diced (about 1 cup)
- 3–4 cloves garlic, minced (approximately 1 tablespoon)
- ¼ teaspoon red pepper flakes (adjust to taste)
- 4 cups (950ml) chicken broth
- 3 cups (700ml) water
- 3 medium russet potatoes (about 1.5 lbs/680g), sliced into ¼-inch thick half-moons
- 1 bunch kale, stems removed and leaves chopped (about 4 cups chopped)
- 1 cup (240ml) heavy cream
- Salt and black pepper to taste
- 2 tablespoons fresh bacon bits (optional)
Instructions
- Step 1: Brown the Sausage Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and break it into small pieces with a wooden spoon. Cook for 5-7 minutes until deeply browned and cooked through. Transfer the sausage to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot.
- Step 2: Sauté Aromatics Reduce heat to medium and add the diced onion to the pot. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic, as it will impart a bitter taste to your Zuppa Toscana soup.
- Step 3: Add Liquids and Potatoes Pour in the chicken broth and water, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits dissolve and enhance your broth’s flavor. Add the sliced potatoes and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender.
- Step 4: Incorporate Remaining Ingredients Return the cooked sausage to the pot. Add the chopped kale in batches, stirring until wilted, about 2 minutes. Reduce heat to low and slowly stir in the heavy cream. Season with salt and black pepper to taste, remembering that the sausage adds considerable salt to the Zuppa Toscana soup.
- Step 5: Final Simmer and Serve Allow the soup to simmer gently for an additional 5 minutes to let the flavors meld. Be careful not to boil after adding the cream. Taste and adjust seasonings if necessary. Ladle the hot soup into bowls and garnish with fresh bacon bits if desired. Serve immediately with crusty Italian bread for a complete Tuscan experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 2 grams
- Sodium: 960 mg
- Fat: 29 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 85 mg