Zuppa Toscana Soup (Print)
Creamy Italian soup with sausage, potatoes, kale and a rich Parmesan-infused broth.
# What You 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 chicken broth
07 - 1 cup heavy cream
→ Oils & Seasonings
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon 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 It:
01 - Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until evenly browned throughout, approximately 5 to 6 minutes.
02 - Add the diced onion to the pot and sauté until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and continue cooking until fragrant, roughly 1 minute.
03 - Add the sliced potatoes, dried oregano, red pepper flakes, and chicken broth to the pot. Bring to a rolling boil, then reduce the heat to low and simmer until the potatoes are fork-tender, about 12 to 15 minutes.
04 - Stir in the chopped kale and continue simmering until the leaves are wilted and tender, approximately 3 to 4 minutes.
05 - Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Warm the soup through without bringing it to a boil. Season with salt and black pepper to taste.
06 - Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve alongside crusty bread.
# Expert Advice:
01 -
- It comes together in one pot, which means cleanup is almost nonexistent and you get to feel very smug about it.
- The creamy broth mixed with spicy sausage and tender potatoes is the kind of flavor combination that makes people go quiet after the first spoonful.
02 -
- If you boil the soup after adding the cream it can break and look curdled, so keep the heat low and be patient.
- The soup thickens as it sits because the potatoes release their starch, so leftovers are somehow even better the next day.
03 -
- Remove the sausage from the casing by slicing down the side with a sharp knife rather than trying to squeeze it out, which always makes a mess.
- Taste the broth before adding salt because the sausage and cheese carry surprising amounts of sodium already.