Zuppa Toscana (Tuscan Soup)
A warm and hearty Italian-inspired soup filled with savory sausage, tender potatoes, and nutritious kale in a creamy broth. Perfect for cozy meals with family and friends.
Ingredients
- 1 lb Italian sausage
- ½ tsp crushed red pepper flakes
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 5 medium russet potatoes, thinly sliced
- 4 cups chopped kale
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
1. Cook the Sausage
- Heat a large pot over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks.
- Sprinkle the crushed red pepper flakes over the sausage and mix well.
- Remove the sausage from the pot and set aside, leaving the juices in the pot.
2. Sauté the Vegetables
- Add the chopped onion to the pot and sauté for 5 minutes, or until softened.
- Stir in the minced garlic and cook for 1 additional minute, until fragrant.
3. Add Broth and Potatoes
- Pour in the chicken broth and add the sliced potatoes.
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer for 10–15 minutes, or until the potatoes are tender.
4. Add Sausage and Kale
- Return the cooked sausage to the pot.
- Stir in the chopped kale and cook for 5 minutes, or until the kale is wilted and tender.
5. Finish with Cream
- Stir in the heavy cream and season the soup with salt and pepper to taste.
- Heat gently for a couple of minutes to combine the flavors.
6. Serve and Enjoy
- Ladle the soup into bowls and serve hot with a side of crusty bread or garlic toast for dipping.
Time Required
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: 400 per serving
- Servings: 6 portions
Tips for Success
- For a spicier soup, increase the amount of red pepper flakes.
- Substitute spinach for kale if you prefer a milder green.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to preserve the creaminess.
