Description
This Homemade Zuppa Toscana Soup is a comforting Italian-inspired recipe featuring savory Italian sausage, tender russet potatoes, hearty kale, and a creamy broth made with chicken stock and heavy cream. Perfect for a cozy meal, this soup combines bold flavors and wholesome ingredients in a simple stovetop preparation that yields six generous servings.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy)
- 4 cups russet potatoes, peeled and sliced thinly
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups kale, chopped and stems removed
Liquids and Seasoning
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks. Once browned, remove the sausage from the pot and set aside.
- Sauté Aromatics: In the same pot with the residual oil and sausage drippings, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent, releasing their fragrant flavors.
- Cook the Potatoes: Add the chicken broth, water, and thinly sliced potatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes or until the potatoes become tender when pierced with a fork.
- Combine and Simmer: Return the cooked sausage to the pot, then stir in the heavy cream and chopped kale. Continue to simmer the soup for an additional 5 to 7 minutes until the kale wilts and the soup is heated through.
- Season and Serve: Add crushed red pepper flakes if desired, and season the soup with salt and freshly ground black pepper to taste. Serve the hearty soup hot, ideally accompanied by crusty bread for dipping.
Notes
- For a spicier kick, use spicy Italian sausage and include the crushed red pepper flakes.
- To save time, use pre-cooked or pre-sliced potatoes but adjust cooking time accordingly.
- Kale stems can be tough; be sure to remove them for a better texture.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the cream from curdling.
