Zuppa Toscana: A Cozy Italian Soup Recipe
Ingredients for Zuppa Toscana
- 1 lb Italian sausage (mild or spicy, your choice)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups potatoes, diced (Yukon Gold or Russet work best)
- 2 cups kale, chopped
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes (optional, for extra heat)
- Olive oil, for sautéing
How to Make Zuppa Toscana
Step 1: Cook the Sausage
- Brown the Sausage: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through. Remove the sausage and set it aside.
Step 2: Sauté the Vegetables
- Sauté Onions and Garlic: In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add Broth and Potatoes
- Combine Ingredients: Return the cooked sausage to the pot, then add the chicken broth and diced potatoes. Season with salt, pepper, and red pepper flakes (if using).
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
Step 4: Add Kale and Cream
- Incorporate Kale: Once the potatoes are tender, stir in the chopped kale and let it wilt, about 3-5 minutes.
- Add Cream: Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.
Step 5: Serve
- Serve Warm: Ladle the soup into bowls and enjoy it warm. This soup pairs wonderfully with crusty bread or a fresh salad!
