Description
A comforting and hearty Homemade Zuppa Toscana Soup featuring Italian sausage, tender russet potatoes, kale, and a creamy broth. This classic Italian-inspired soup is perfect for chilly days and easy to prepare on the stovetop.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy)
- 4 cups russet potatoes, peeled and sliced thinly
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups kale, chopped and stems removed
Liquids and Seasonings
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Once browned, remove the sausage from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
- Cook the Potatoes: Pour in the chicken broth and water, then add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Combine and Simmer: Return the browned sausage to the pot. Stir in the heavy cream and chopped kale. Continue simmering the soup for 5-7 minutes, allowing the kale to wilt and all flavors to meld.
- Season and Serve: Add crushed red pepper flakes if you like a little heat, then season with salt and pepper to taste. Serve the soup hot, ideally with crusty bread on the side for dipping.
Notes
- For a spicier soup, use spicy Italian sausage or increase the crushed red pepper flakes.
- You can substitute kale with spinach or Swiss chard if preferred.
- If you want a lighter version, substitute heavy cream with half-and-half or a milk alternative.
- This soup stores well refrigerated for 3-4 days and can be frozen for up to 2 months.
- Make sure to slice potatoes evenly for uniform cooking.
