Zuppa Toscana Soup (Printable)

Hearty Italian soup with sausage, potatoes, kale, and a velvety cream broth for chilly nights.

# What You’ll Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 4 medium russet potatoes, thinly sliced
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 5 oz fresh kale, chopped

→ Dairy

06 - 1 cup heavy cream
07 - 1 oz grated Parmesan cheese (optional, for serving)

→ Liquids

08 - 5 cups low-sodium chicken broth
09 - 1 tbsp olive oil

→ Seasonings

10 - 1 tsp crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon. Cook until evenly browned, approximately 5 minutes. Transfer the sausage to a plate and set aside.
02 - In the same pot, add the diced onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Add the sliced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 12 to 15 minutes until the potatoes are just tender when pierced with a fork.
04 - Return the browned sausage to the pot and add the chopped kale. Simmer for an additional 5 minutes until the kale has wilted and is tender.
05 - Reduce the heat to low. Stir in the heavy cream and season with crushed red pepper flakes, salt, and black pepper to taste. Heat through gently, but do not allow the soup to boil.
06 - Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately with crusty bread.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The creamy broth clings to every bite of potato and sausage
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Never boil the soup after adding cream or it will separate into an unappealing mess
  • Slice your potatoes thinly and evenly so they cook at the same rate
  • Taste before adding salt since the sausage might have already seasoned the broth plenty
03 -
  • Remove the sausage casings before cooking for the best texture throughout the soup
  • Let the soup rest for 5 minutes off the heat before serving so the flavors meld together

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