Zuppa Toscana Italian Soup (Print Version)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth for comforting weeknight meals.
# What You Need:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 5.3 oz fresh kale, stems removed and chopped
→ Dairy
06 - 1 cup heavy whipping cream
07 - 1 oz freshly grated Parmesan cheese, for garnish (optional)
→ Liquids and Fats
08 - 5 cups low-sodium chicken broth
09 - 1 tbsp extra-virgin olive oil
→ Seasonings
10 - 1 tsp crushed red pepper flakes (optional)
11 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the sausage with casings removed and cook, breaking it into small crumbles with a wooden spoon, until evenly browned throughout, approximately 5 minutes. Transfer the browned sausage to a plate and set aside, leaving any rendered drippings in the pot.
02 - In the same pot with the residual drippings, add the diced onion and cook over medium heat until softened and translucent, 3 to 4 minutes. Add the minced garlic and stir continuously for 1 minute until fragrant, taking care not to let it brown.
03 - Add the thinly sliced potatoes and chicken broth to the pot. Bring the liquid to a rolling boil, then immediately reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, or until the potatoes are fork-tender but still holding their shape.
04 - Return the browned sausage to the pot along with the chopped kale. Stir to combine and continue simmering for an additional 5 minutes until the kale has wilted completely and the flavors have melded.
05 - Reduce the heat to low. Pour in the heavy cream and stir gently to incorporate. Season with crushed red pepper flakes, salt, and black pepper to your preference. Allow the soup to heat through gently for 2 to 3 minutes, but do not bring to a boil after adding the cream.
06 - Ladle the hot soup into warmed bowls. Finish each portion with a generous sprinkle of grated Parmesan cheese if desired. Serve immediately alongside crusty bread for dipping.
# Expert Tips:
01 -
- The creamy broth hugs every spoonful like a blanket, and the sausage gives it a salty, savory punch that makes seconds inevitable.
- It comes together in under an hour with zero fancy techniques, which means even your most chaotic weeknight can handle it.
02 -
- Boiling the soup after adding cream will cause it to break and look curdled, so keep the heat low and gentle once dairy enters the picture.
- The soup thickens as it sits overnight, so leftovers are almost better than the first night, which is a rare and wonderful thing.
03 -
- Resist the urge to stir the sausage constantly while browning, because those crispy caramelized edges are where all the deep flavor lives.
- Slice the potatoes as evenly as possible so every piece finishes cooking at the same time and you never bite into an unexpected hard chunk.