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Zuppa Toscana Soup

A rich and creamy Italian soup featuring tender potatoes, savory sausage, and fresh kale in a luscious broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb Italian sausage Preferably spicy for extra flavor
  • 4 medium potatoes, sliced Russets or Yukon Gold work well
  • 1 onion, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups fresh kale, chopped Spinach or Swiss chard can be used as alternatives
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes Adjust to taste
  • salt and pepper, to taste
  • Grated Parmesan cheese for topping

Method
 

Cooking the Soup
  1. In a large pot over medium heat, cook the Italian sausage until browned. Crumble it as it cooks for perfect texture.
  2. Remove excess grease if necessary.
  3. Add the diced onion and cook until transparent, then toss in the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
  4. Pour in the chicken broth and add the sliced potatoes. Bring to a gentle boil then reduce to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
  5. Stir in the chopped kale and heavy cream. Simmer for an additional 5 minutes, then season with salt and pepper to taste.
  6. Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and serve hot. Pair with crusty bread for a complete experience.

Notes

Leftovers keep well in the fridge for about 3-4 days. Store in an airtight container. For long-term storage, freeze for 2-3 months. Reheat on low heat, adding chicken broth if the soup is too thick.