Zuppa Toscana Italian Soup (Printer-friendly)
Creamy Italian soup with sausage, potatoes, and kale in a rich, warming broth perfect for cozy nights.
# What You'll Need:
→ Meats
01 - 1 lb Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 5 medium russet potatoes, peeled and sliced into ¼-inch rounds
03 - 1 large yellow onion, diced
04 - 3 garlic cloves, minced
05 - 5 oz fresh kale, stems removed and leaves chopped
→ Liquids
06 - 6 cups chicken broth (low-sodium, gluten-free preferred)
07 - 1 cup heavy cream
→ Spices & Seasoning
08 - 1 teaspoon crushed red pepper flakes (optional, adjust to taste)
09 - Salt and black pepper, to taste
→ Other
10 - 2 tablespoons olive oil
# How To Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned, breaking it into crumbles, about 6 minutes. Transfer the sausage to a plate and set aside, leaving a small amount of rendered fat in the pot.
02 - Add the diced onion to the pot and sauté until softened, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03 - Return the browned sausage to the pot. Add the sliced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
04 - Stir in the chopped kale and simmer until wilted and tender, about 3 to 4 minutes.
05 - Lower the heat and stir in the heavy cream. Heat through without boiling. Season with salt, black pepper, and red pepper flakes to taste.
06 - Ladle into bowls and serve hot. Garnish with grated Parmesan and a drizzle of olive oil if desired.
# Expert Hints:
01 -
- It tastes like something you would pay eighteen dollars for at a trattoria, but it costs pocket change to make.
- The cream pulls everything together into a broth that people will literally scoop up with bread when they think you are not looking.
02 -
- Boiling the soup after adding cream can cause it to break and look grainy, so keep the heat low and gentle once dairy enters the pot.
- Slicing the potatoes uniformly thin is the single thing that determines whether every spoonful cooks evenly or you end up with crunchy centers floating in soft pieces.
03 -
- Brown the sausage in two batches if your pot is not wide enough, because crowding the pan steams the meat instead of giving it that golden crust that flavors the whole soup.
- Add a Parmesan rind to the broth while the potatoes simmer if you have one hiding in your cheese drawer, and fish it out before serving for a depth of flavor that will make people ask what your secret is.