Zuppa Toscana Soup (Print Version)
Hearty Italian soup with sausage, potatoes, kale, and creamy broth. Pure comfort in a bowl.
# 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 - 1/2 teaspoon red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Garnish
12 - Freshly grated Parmesan cheese (optional)
13 - Chopped fresh parsley (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the sausage, breaking it apart with a wooden spoon, and cook until evenly browned, about 5 to 6 minutes.
02 - Add the diced onion and sauté until translucent, 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 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 simmer until wilted and tender, about 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 and garnish with freshly grated Parmesan cheese and chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- It tastes like it simmered all day but genuinely takes under an hour from chopping to serving.
- The creamy broth soaked up by tender potatoes is the kind of comfort that makes everyone go quiet at the table.
02 -
- Boiling the soup after adding the cream can cause it to break and look curdled, so keep the heat low and gentle.
- Thin potato slices are the secret to a broth that naturally thickens without any flour or cornstarch.
03 -
- Let the sausage get genuinely brown, not just gray, because that caramelization is where the deep savory flavor lives.
- Slice the potatoes as evenly as possible so some pieces do not turn to mush while others stay crunchy.