Zuppa Toscana Soup
Zuppa Toscana is a comforting Italian soup that combines the heartiness of potatoes, the richness of cream, and the savory flavors of Italian sausage and kale. It's perfect for chilly days and makes for a satisfying meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Chopping board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 pound Italian sausage Mild or spicy, your choice.
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium-sized potatoes, thinly sliced (about 2 pounds)
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 4 cups kale, chopped (about 1 bunch)
- 1 teaspoon red pepper flakes Optional.
- Salt To taste.
- Pepper To taste.
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the Italian sausage. Cook until browned, breaking it up into smaller pieces with a wooden spoon, about 5-7 minutes.
- Add the diced onion to the pot and cook for another 3-4 minutes until the onion is translucent. Stir in the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
- Once the potatoes are cooked, stir in the chopped kale and heavy cream. Let the soup simmer for an additional 5-7 minutes, allowing the kale to wilt and the flavors to combine.
- Season the soup with salt and pepper to taste. If desired, adjust the spiciness with more red pepper flakes.
- Ladle the Zuppa Toscana into bowls and serve hot.
Notes
For a lighter version, you could substitute half-and-half for heavy cream.
You can also add some grated Parmesan cheese on top for extra flavor.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove before serving.