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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/zuppa-toscana-recipe/