Zuppa Toscana
This zuppa toscana is creamy, hearty, and deeply comforting—made with savory Italian sausage, tender potatoes, fresh kale, and a rich, velvety broth that's perfect for cozy nights.
Equipment
- Large Soup Pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
Ingredients
Soup Base
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, sliced
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups kale, chopped
- salt and black pepper to taste
- red pepper flakes optional
Instructions
- Brown the sausage: Heat olive oil in a large soup pot over medium heat. Add the Italian sausage and cook until fully browned, breaking it into small pieces as it cooks. Drain excess grease if needed.
- Sauté the aromatics: Add the diced onion to the pot and cook until soft and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add potatoes and broth: Stir in the sliced potatoes and chicken broth. Bring the soup to a gentle boil, then reduce heat and simmer until the potatoes are fork-tender.
- Stir in the cream: Pour in the heavy cream and stir gently. Let the soup simmer for a few minutes as it becomes rich and creamy.
- Add the kale: Stir in the chopped kale and cook for 2–3 minutes until wilted and tender.
- Season and serve: Season with salt, black pepper, and red pepper flakes if using. Taste, adjust seasoning, and serve hot.