Description
A healthier and flavorful take on the classic Zuppa Toscana soup, packed with sausage, kale, and potatoes in a creamy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed (I prefer using chicken or turkey sausage for a healthier option!)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 4 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to your spice preference!)
- 1 pound russet potatoes, peeled and diced
- 1 bunch kale, stemmed and chopped (about 6 cups packed)
- 1/2 cup heavy cream (or coconut milk for a dairy-free version)
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove the sausage with a slotted spoon and set aside.
- Add the chopped onion to the pot and cook until softened and translucent (5-7 minutes). Add the minced garlic and cook for another minute, until fragrant.
- Pour the chicken broth and water into the pot with the onions and garlic. Add the dried oregano and red pepper flakes. Bring to a boil, then reduce heat to a simmer.
- Add the diced potatoes to the simmering broth. Cook until tender (10-15 minutes).
- Stir in the chopped kale. Cook until wilted and tender (5-7 minutes).
- Return the cooked sausage to the pot.
- Stir in the heavy cream (or coconut milk). Season with salt and pepper to taste.
- Simmer for another 5 minutes to allow the flavors to meld together.
- Ladle the soup into bowls. Garnish with grated Parmesan cheese, if desired. Serve immediately.
Notes
- Spice Level: Adjust the amount of red pepper flakes to your liking.
- Sausage Options: Feel free to experiment with different types of Italian sausage. Sweet Italian sausage will add a different flavor profile than spicy Italian sausage. You can also use chorizo for a smoky kick.
- Potato Alternatives: If you don’t have russet potatoes, you can use Yukon gold potatoes or even sweet potatoes. Sweet potatoes will add a slightly sweet flavor to the soup.
- Vegetable Additions: You can add other vegetables to the soup, such as carrots, celery, or zucchini. Add them along with the onions and garlic.
- Dairy-Free Option: To make this soup dairy-free, use coconut milk instead of heavy cream. You can also use cashew cream for a richer flavor.
- Make it Vegetarian: To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can also add some white beans or chickpeas for protein.
- Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes with a fork before adding the kale. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering.
- Storing Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing the Soup: This soup can also be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Keep in mind that the potatoes may become slightly softer after freezing and thawing.
- Adding Beans: For extra protein and fiber, add a can of drained and rinsed cannellini beans or great northern beans along with the kale.
- Using Different Greens: While kale is traditional, you can substitute spinach, collard greens, or even Swiss chard. Just adjust the cooking time accordingly, as some greens cook faster than others. Spinach, for example, only needs a minute or two to wilt.
- Boosting the Flavor: A splash of lemon juice or a dash of balsamic vinegar at the end can brighten the flavors of the soup.
- Serving Suggestions: Serve with crusty bread for dipping. A side salad also complements the soup nicely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes