Zuppa Toscana Soup (Printable Version)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth. Rustic comfort from Tuscany.
# What You'll 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:
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 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 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 vibrant green, approximately 3 to 4 minutes.
05 - Reduce 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 while hot. Garnish with freshly grated Parmesan cheese and chopped parsley if desired.
# Expert Tips:
01 -
- The creamy broth paired with peppery sausage and tender potatoes tastes like something you would pay good money for at a trattoria.
- It reheats beautifully the next day, making it the rare soup that might actually taste better for lunch.
02 -
- If the cream boils after you add it the broth can break and look grainy, so keep the heat low and be patient.
- Slice the potatoes as evenly as you can because uneven pieces mean some turn to mush while others stay firm.
03 -
- Let the soup rest off the heat for ten minutes before serving because the flavors settle and the broth thickens slightly.
- A single pinch of red pepper flakes even if you think you do not like heat transforms the whole pot from flat to layered.