Description
Unlock the secrets to a truly authentic Zuppa Toscana soup right in your own kitchen. This easy recipe promises a creamy, flavorful broth packed with savory sausage, tender potatoes, and fresh kale.
Ingredients
Scale
- 1 lb spicy or mild Italian pork sausage, crumbled
- 1 large yellow onion, chopped
- 4–5 cloves garlic, minced
- 1/2 – 1 tsp red pepper flakes (optional, to taste)
- 6 cups chicken broth
- 3–4 medium Russet or Yukon Gold potatoes, scrubbed and thinly sliced or diced
- 4–5 cups fresh kale, tough stems removed, chopped
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Optional: Freshly grated Parmesan cheese for serving
Instructions
- 1. Brown the Sausage: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it apart. Drain most of the excess grease, leaving 1-2 tablespoons. Remove sausage and set aside.
- 2. Sauté Aromatics: Reduce heat to medium. Add chopped onion to the pot and sauté until softened (3-5 minutes). Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- 3. Simmer Potatoes: Pour in chicken broth and add potatoes. Bring to a simmer, then reduce heat, cover, and cook until potatoes are fork-tender (10-15 minutes).
- 4. Add Kale & Cream: Stir in the cooked sausage, chopped kale, and heavy cream. Simmer gently for 5 minutes, allowing kale to wilt and flavors to meld. Do not boil vigorously.
- 5. Season and Serve: Taste and season generously with salt and pepper. Ladle into bowls and serve hot, ideally with a sprinkle of Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 35 mins