Zuppa Toscana Soup Recipe: Hearty and Comforting
Creamy Zuppa Toscana Soup with sausage, kale, and potatoes.
Ingredients
- 1 lb Italian sausage mild or spicy
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 4 medium russet potatoes peeled, sliced
- 1 bunch kale chopped (4 cups)
- 1 cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- Optional: Parsley Parmesan
- Suggested Pairings: Crusty bread white wine
Instructions
- Heat oil in a pot; cook sausage 5-7 minutes, remove, and drain fat.
- Sauté onion 4-5 min, garlic 1 min.
- Add broth, water, potatoes, salt, pepper, red pepper flakes; simmer 15-20 min. Taste and adjust the seasoning.
- Add kale, sausage; simmer 3-5 min. Stir in cream, heat 2 min.
- Serve in white ceramic bowls with parsley, Parmesan, bread, and wine.
Notes
- Use fresh kale, remove stems.
- Store in the fridge for 4 days or freeze without cream for 3 months.
- Try vegan or low-carb variations.
- Pair with garlic bread.