Authentic Zuppa Toscana Soup
This beloved Italian-American soup delivers the perfect balance of creamy broth, savory Italian sausage, tender potatoes, and nutritious kale for a comforting meal that rivals any restaurant version.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Wooden Spoon
Ingredients
Soup Base
- 1 pound Italian sausage mild or hot, depending on preference
- 1 large onion finely diced
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes adjust to taste
- 4 cups chicken broth preferably low-sodium
- 3 large russet potatoes thinly sliced into ¼-inch rounds
- 1 bunch kale stems removed and roughly chopped (about 4 cups)
- 2 tbsp olive oil
Finishing Ingredients
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated, plus extra for serving
- salt and freshly ground black pepper to taste
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Brown thoroughly until no pink remains, about 7-8 minutes. If your sausage is particularly fatty, drain all but about 1 tablespoon of the rendered fat.
- Add the olive oil to the pot with the sausage. Reduce heat to medium and add the diced onion. Cook until the onion becomes translucent, about 3-4 minutes, stirring occasionally to prevent burning. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the sliced potatoes, making sure they're submerged in the broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes until the potatoes are fork-tender but not falling apart.
- Once the potatoes are tender, add the chopped kale to the pot and stir until it begins to wilt, about 2 minutes. Reduce the heat to low and slowly pour in the heavy cream while stirring continuously to prevent curdling. Allow the soup to simmer (never boil after adding cream) for an additional 5 minutes.
- Stir in the grated Parmesan cheese until melted. Taste and adjust seasonings with salt and pepper as needed. Remove from heat and let the soup rest for 5 minutes before serving.
- Ladle into warm bowls and garnish with additional Parmesan cheese and a light sprinkle of red pepper flakes if desired.
Notes
- For a lighter version, use turkey or chicken sausage and half-and-half instead of heavy cream.
- Spinach can replace kale for a milder flavor profile.
- For dairy-free, substitute coconut cream for heavy cream.
- Yukon gold potatoes can replace russets for a buttery flavor and creamier texture.
- Store leftovers in the refrigerator for up to 3 days or freeze (without cream) for up to 2 months.
- When reheating, warm gently on the stovetop to prevent the cream from separating.
- Spinach can replace kale for a milder flavor profile.
- For dairy-free, substitute coconut cream for heavy cream.
- Yukon gold potatoes can replace russets for a buttery flavor and creamier texture.
- Store leftovers in the refrigerator for up to 3 days or freeze (without cream) for up to 2 months.
- When reheating, warm gently on the stovetop to prevent the cream from separating.
Nutrition
Calories: 425kcalCarbohydrates: 23gProtein: 18gFat: 30gSaturated Fat: 14gCholesterol: 85mgSodium: 890mgPotassium: 715mgFiber: 2gSugar: 3gVitamin A: 45IUVitamin C: 35mgCalcium: 20mgIron: 15mg
Tried this recipe?Let us know how it was!