Zuppa Toscana Soup (Printable View)

Hearty Italian soup with sausage, potatoes, kale, and creamy broth for cozy evenings.

# What You Need:

→ Meats

01 - 1 lb Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - about 3 cups kale, stems removed and chopped

→ Pantry & Dairy

06 - 4 cups low-sodium chicken broth
07 - 1 cup heavy cream
08 - 2 tablespoons olive oil
09 - Salt and black pepper, to taste
10 - Pinch of crushed red pepper flakes (optional)

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles with a spoon, about 6 to 8 minutes. Remove excess fat if needed.
02 - Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender.
04 - Add chopped kale to the pot and cook for 3 to 4 minutes until wilted.
05 - Lower the heat and slowly stir in the heavy cream. Season with salt, black pepper, and red pepper flakes if using. Simmer gently for another 2 to 3 minutes.
06 - Taste and adjust seasoning. Serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • The creamy broth mixed with crumbled sausage tastes like something youd pay sixteen dollars for at a trattoria but it costs pocket change to make at home.
  • It comes together in one pot which means cleanup is almost nonexistent and that alone is reason enough to love it.
02 -
  • Do not let the soup boil after adding the cream or it can break and leave you with a curdled texture instead of that silky smooth finish.
  • The soup thickens as it sits overnight in the fridge so leftovers are somehow even better the next day.
03 -
  • Let the sausage get genuinely brown before you start stirring because that fond on the bottom of the pot is where the deepest flavor lives.
  • Slice the potatoes as evenly as you can so every bite finishes cooking at the same time instead of some turning to mush while others stay crunchy.

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