Description
This Savory Italian Zuppa Toscana Soup is a hearty and comforting dish featuring browned Italian sausage, tender kale, thinly sliced potatoes, and a creamy broth enriched with heavy cream and Parmesan cheese. Perfect for a warming meal, this traditional Italian-style soup combines robust flavors with a creamy texture for a satisfying experience.
Ingredients
Scale
Meat
- 1 pound Italian sausage (mild or spicy, based on preference)
Produce
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups kale, chopped
- 4 medium russet potatoes, sliced thinly
Liquids
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup heavy cream
Seasoning & Garnish
- Salt and pepper, to taste
- Red pepper flakes, optional for heat
- 1/2 cup grated Parmesan cheese, for garnish
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned. Remove the sausage from the pot using a slotted spoon, and set aside.
- Sauté Onions and Garlic: In the same pot, add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and the garlic is fragrant.
- Add Broth and Potatoes: Pour in the chicken broth and bring to a boil. Add the sliced potatoes to the pot and reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender.
- Combine Sausage and Kale: Add the cooked sausage back into the pot along with the chopped kale. Stir well and let it simmer for an additional 5 minutes.
- Incorporate Heavy Cream: Reduce the heat to low and slowly stir in the heavy cream. Let the soup heat through, but do not bring it to a boil.
- Season the Soup: Season the soup with salt and pepper to taste. If you prefer a little spice, add red pepper flakes at this stage.
- Finish Heating: Once everything is well combined and heated through, remove the pot from the heat.
- Serve and Garnish: Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Notes
- Use mild or spicy Italian sausage based on your heat preference.
- Make sure to slice potatoes thinly so they cook evenly and become tender faster.
- Do not boil the soup after adding heavy cream to prevent curdling.
- Kale can be substituted with other leafy greens like spinach if desired.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
