Description
Zuppa Toscana is a rich and hearty Italian-inspired soup made with sausage, potatoes, kale, and a creamy broth. It’s a comforting one-pot meal perfect for chilly nights or family dinners.
Ingredients
- 1 lb (≈ 450 g) mild or hot Italian-style sausage, casings removed or crumbled
- 1 small onion (≈150 g), diced
- 2 cloves garlic, minced
- 4 cups (≈ 950 ml) chicken broth
- 2 lb (≈ 900 g) potatoes (russet or Yukon gold), peeled and diced into 1-inch cubes
- 2 cups (≈ 480 ml) heavy cream
- 4 cups (≈ 120 g) chopped kale, stems removed
- Salt and freshly ground black pepper, to taste
- Optional garnishes: crispy cooked bacon pieces, grated Parmesan cheese, red pepper flakes
Instructions
- In a large pot or Dutch oven, cook the sausage over medium heat, breaking it into crumbles, until browned and fully cooked (about 8–10 minutes). Drain excess fat if necessary.
- Add diced onion and sauté for 4–5 minutes until translucent. Add garlic and cook for 1 more minute.
- Pour in the chicken broth and bring to a boil. Add the diced potatoes, reduce heat, cover, and simmer until fork-tender (about 15–20 minutes).
- Stir in the cooked sausage (if removed), chopped kale, and heavy cream. Simmer gently for 5–8 minutes until the kale is wilted and everything is heated through.
- Season with salt and pepper to taste. Serve hot with optional garnishes like bacon, Parmesan, or red pepper flakes.
Notes
- Spinach can be used in place of kale for a milder flavor.
- Half-and-half can replace heavy cream for a lighter version.
- To lower carbs, swap potatoes for cauliflower.
- Hot sausage or red pepper flakes will add a spicy kick.
- Leftovers thicken—add broth when reheating for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 90mg
