Zuppa Toscana Soup
Creamy, comforting, and loaded with flavor, this Zuppa Toscana Soup is your go-to 30-minute meal. Hearty sausage, tender potatoes, and vibrant kale come together in a rich, savory broth that satisfies every time.
Equipment
- Large pot or Dutch oven
- - Cutting board and knife
- Ladle
- - Wooden spoon
Ingredients
- ### For the Soup Base
- - 1 lb Italian sausage mild or spicy
- - 2 tbsp olive oil
- - 1 medium yellow onion chopped
- - 3 garlic cloves minced
- ### For the Vegetables and Broth
- - 2 medium russet potatoes diced into bite-sized cubes
- - 4 cups fresh or frozen kale roughly chopped
- - 6 cups chicken broth
- ### For the Finishing Touches
- - 1 cup heavy cream
- - 1 tsp red pepper flakes optional
- - Salt and black pepper to taste
- ### Optional Garnish
- - Grated Parmesan cheese
- - Crusty bread or garlic knots
Instructions
- **Brown the Sausage**
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up with a spoon (about 5 minutes).
- **Sauté Aromatics**
- Stir in chopped onion and garlic. Sauté for 2–3 minutes until soft and fragrant.
- **Simmer Potatoes and Broth**
- Add potatoes and chicken broth. Bring to a boil, reduce heat, and simmer covered for 10–12 minutes, or until potatoes are tender.
- **Add Kale**
- Stir in kale and simmer uncovered for 2–3 minutes, just until wilted.
- **Finish the Soup**
- Reduce heat to low. Stir in heavy cream and red pepper flakes (if using). Season to taste with salt and pepper. Simmer gently for 2 more minutes.
- **Serve**
- Ladle into bowls, garnish with Parmesan, and serve with crusty bread.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Use sweet potatoes or cauliflower for a twist.
- Store leftovers for up to 3 days in the fridge or freeze without cream for up to 3 months.
- Use sweet potatoes or cauliflower for a twist.
- Store leftovers for up to 3 days in the fridge or freeze without cream for up to 3 months.