Description
Hearty Italian soup with sausage, potatoes, and kale in a creamy broth. A comforting and flavorful meal.
Ingredients
Scale
- 1 pound Italian sausage (mild or hot, your preference), casings removed
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 6 cups water
- 1 pound russet potatoes, peeled and diced into 1/2-inch cubes
- 1 bunch kale, washed, stemmed, and chopped
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Brown the Sausage: In a large Dutch oven or soup pot, crumble the sausage over medium-high heat. Cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove sausage with a slotted spoon and set aside. Leave the rendered fat in the pot.
- Sauté Aromatics: Add the diced onion to the pot with the sausage fat. Cook over medium heat, stirring occasionally, until softened and translucent (5-7 minutes). Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
- Build the Soup Base: Pour in the chicken broth and water. Stir to combine. Add the diced potatoes. Bring to a boil over high heat, then reduce heat to a simmer.
- Simmer: Simmer the soup for about 15-20 minutes, or until the potatoes are tender.
- Add Sausage and Kale: Return the cooked Italian sausage to the pot. Stir to combine. Add the chopped kale and cook for about 5-7 minutes, or until the kale is wilted and tender.
- Cream and Season: Stir in the heavy cream. Be careful not to boil. Add red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the Zuppa Toscana into bowls. Garnish with grated Parmesan cheese (if desired). Serve hot with crusty bread for dipping.
Notes
- Spice it up: Use hot Italian sausage and add more red pepper flakes.
- Make it vegetarian: Omit the sausage and use vegetable broth. Add white beans or chickpeas.
- Add other vegetables: Carrots, celery, or zucchini can be added with the onions and garlic.
- Use different greens: Spinach or Swiss chard can be used instead of kale. Add at the very end.
- Make it ahead: Tastes even better the next day. Store in the refrigerator and reheat.
- Freezing: Potatoes may become mushy. Undercook potatoes slightly before freezing. Add cream after thawing and reheating.
- Low-Carb Option: Substitute cauliflower florets for the potatoes.
- Thickening the Soup: Mash some of the potatoes or use a cornstarch slurry.
- Using Different Sausage: Experiment with chorizo or andouille sausage.
- Adding Wine: Deglaze the pot with a splash of dry white wine after cooking the onions and garlic.
- Prep Time: 15 minutes
- Cook Time: 45 minutes