Zuppa Toscana Recipe

Introduction

Zuppa Toscana is a comforting Italian soup featuring savory sausage, tender potatoes, and hearty kale all simmered in a creamy broth. This flavorful classic is perfect for cozy evenings and easy to make at home.

Ingredients

• 1 pound Italian sausage (Mild or spicy)
• 4 medium potatoes (Russet or Yukon Gold, diced)
• 1 large onion (Diced)
• 3 cloves garlic (Minced)
• 6 cups chicken broth
• 1 bunch kale (Chopped, about 4 cups)
• 1 cup heavy cream (Can substitute with half-and-half for a lighter version)
• 1 teaspoon red pepper flakes (Optional)
• Salt (To taste)
• Pepper (To taste)
• Olive oil (For sautéing)

Instructions

1. Step 1: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
2. Step 2: Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Step 3: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
4. Step 4: Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes.
5. Step 5: Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes.
6. Step 6: Serve hot in bowls with crusty bread on the side if desired.

Tips & Variations

• For a lighter soup, substitute heavy cream with half-and-half or whole milk.
• Use spicy Italian sausage for an extra kick of heat.
• To make the soup gluten-free, ensure the chicken broth and sausage contain no gluten additives.
• Adding a splash of lemon juice or a sprinkle of Parmesan cheese before serving enhances the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from separating. Avoid freezing if you want to maintain the best texture, as the cream can curdle after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use kale substitutes?

Yes, you can replace kale with spinach or Swiss chard for a similar leafy green texture and flavor, though cooking times may vary slightly.

Is it possible to prepare this soup ahead of time?

Absolutely. Prepare the soup as directed and store it in the refrigerator. Reheat when ready to serve. For best texture, add the kale fresh when reheating if possible.

Zuppa Toscana Recipe

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★★★★★

4.7 from 106 reviews

Zuppa Toscana is a hearty and comforting Italian soup featuring spicy Italian sausage, tender potatoes, savory kale, and a touch of creamy richness from heavy cream. This flavorful soup combines simple ingredients simmered together to create a warm, satisfying dish perfect for chilly days or anytime you crave a delicious bowl of comfort.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sausage and Vegetables

• 1 pound Italian sausage (mild or spicy)
• 4 medium potatoes (Russet or Yukon Gold, diced)
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 1 bunch kale (chopped, about 4 cups)

Liquids and Seasonings

• 6 cups chicken broth
• 1 cup heavy cream (can substitute with half-and-half for a lighter version)
• 1 teaspoon red pepper flakes (optional)
• Salt (to taste)
• Pepper (to taste)
• Olive oil (for sautéing)

Instructions

1. Cook the sausage: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
2. Sauté onion and garlic: Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Simmer potatoes: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
4. Add kale and spices: Add the chopped kale and red pepper flakes (if using) to the pot. Stir well and cook for another 5 minutes to let the kale soften.
5. Finish with cream and season: Lower the heat and carefully stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through for another 2-3 minutes without boiling.
6. Serve: Serve hot in bowls, optionally with crusty bread on the side for dipping and added texture.

Notes

• For a lighter soup, substitute heavy cream with half-and-half or whole milk.
• Kale can be swapped with spinach or Swiss chard if preferred.
• If you want less spice, omit the red pepper flakes or use less sausage spice.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• Make sure not to boil the soup after adding cream to prevent curdling.

Keywords: Zuppa Toscana, Italian sausage soup, kale soup, creamy potato soup, Italian soup, comfort food soup