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Easy Zuppa Toscana: The Ultimate Guide to Making It at Home

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A hearty and flavorful Italian soup with sausage, kale, and potatoes in a creamy broth. Perfect for a comforting meal!

Ingredients

Scale
  • 1 pound Italian sausage (sweet or hot, or a mix), casings removed
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 6 cups water
  • 5–6 medium russet potatoes, peeled and diced
  • 1 bunch kale, stemmed and chopped
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional), to taste
  • Grated Parmesan cheese
  • Crusty bread, for dipping

Instructions

  1. In a large Dutch oven or soup pot, brown the Italian sausage over medium-high heat. Break it up with a spoon as it cooks until fully cooked through and no longer pink (7-10 minutes). Remove sausage with a slotted spoon and set aside. Leave the rendered fat in the pot.
  2. Add the chopped onion to the pot with the sausage fat and cook until softened and translucent (5-7 minutes), stirring occasionally. If the pot seems dry, add a tablespoon or two of olive oil.
  3. Add the minced garlic to the pot and cook for another minute, until fragrant, stirring constantly. Be careful not to burn the garlic.
  4. Pour in the chicken broth and water. Bring the mixture to a boil over high heat.
  5. Add the diced potatoes to the boiling broth. Reduce the heat to medium and simmer until the potatoes are tender (15-20 minutes). You should be able to easily pierce them with a fork when they’re ready.
  6. While the potatoes are simmering, prepare the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Wash the kale thoroughly.
  7. Once the potatoes are tender, return the cooked sausage to the pot. Stir to combine.
  8. Add the chopped kale to the soup. Cook until the kale is wilted and tender (5-7 minutes).
  9. Reduce the heat to low and stir in the heavy cream. Be careful not to boil the soup after adding the cream, as it can curdle. Gently heat through for a few minutes.
  10. Season the soup with salt and freshly ground black pepper to taste. Add a pinch of red pepper flakes (optional). Taste and adjust seasonings as needed.
  11. Ladle the Zuppa Toscana into bowls. Garnish with grated Parmesan cheese. Serve with crusty bread for dipping. Enjoy!

Notes

  • Sausage: Use sweet, hot, or a mix of Italian sausage. Turkey sausage is a lighter option.
  • Potatoes: Russet potatoes are recommended, but Yukon gold or red potatoes can be used.
  • Kale: Tuscan kale is preferred, but curly kale or spinach can be substituted.
  • Broth: Chicken broth is traditional, but vegetable or beef broth can be used.
  • Spice Level: Adjust red pepper flakes to your liking.
  • Cream: Substitute half-and-half or coconut milk.
  • Vegetarian Option: Omit sausage, use vegetable broth, and add cannellini beans.
  • Make Ahead: Flavors improve as it sits. Make a day or two in advance and refrigerate. Reheat gently.
  • Freezing: Potatoes may become grainy when thawed. Undercook potatoes slightly before freezing. Cool completely before freezing. Thaw overnight in the refrigerator before reheating.
  • Adding More Vegetables: Add carrots, celery, or zucchini along with the onions and garlic.
  • Thickening the Soup: Mash some of the potatoes or use an immersion blender to partially blend the soup.
  • Serving Suggestions: Serve with a side salad or a grilled cheese sandwich.

Find it online: https://mmmflavors.com/easy-zuppa-toscana/