Zuppa Toscana Soup (Printable)
Hearty Italian soup with sausage, potatoes, and kale in a creamy broth.
# 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 low-sodium gluten-free chicken broth
07 - 1 cup heavy cream
→ Spices & Seasoning
08 - 1 tsp crushed red pepper flakes (optional, adjust to taste)
09 - Salt and black pepper, to taste
→ Other
10 - 2 tbsp olive oil
# Directions:
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, 3 to 4 minutes.
05 - Reduce the heat to low and stir in the heavy cream. Heat through without bringing to a boil. Season with salt, black pepper, and red pepper flakes to taste.
06 - Ladle into bowls and serve hot. Optionally garnish with grated Parmesan cheese and a light drizzle of olive oil.
# Expert Advice:
01 -
- It tastes like something you would pay eighteen dollars for at a restaurant, but it costs barely anything to make at home.
- The creamy broth soaked into crusty bread is the kind of comfort that makes everyone at the table go quiet.
02 -
- Boiling the soup after adding the cream will cause it to separate and look curdled, so keep the heat low and gentle.
- The soup thickens considerably as it sits overnight, so add a splash of broth when reheating leftovers.
03 -
- Let the sausage develop a real brown crust before you start breaking it up and you get exponentially more flavor in every spoonful.
- A shower of freshly grated Parmesan on top at the very end adds a salty, nutty punch that makes this taste restaurant-quality.