Zuppa Toscana Soup
Zuppa Toscana is a hearty and flavorful Italian soup that combines spicy sausage, creamy potatoes, and nutritious kale for a comforting meal perfect for any day of the week.
Equipment
- 1 Large pot or Dutch oven
- 1 Cooking spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 1 lb Italian sausage mild or spicy, based on preference
- 4 cups chicken broth
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh kale, chopped can substitute with spinach or Swiss chard
- 1 cup heavy cream
- 1 teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
- Add the minced garlic and red pepper flakes (if using) to the pot and sauté for an additional 1 minute until fragrant.
- Remove the sausage from its casings and add it to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes.
- Stir in the diced potatoes, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the chopped kale and simmer for an additional 5 minutes.
- Stir in the heavy cream and season with salt and black pepper to taste. Heat through and do not boil.
- Serve hot, using a ladle to portion into bowls.
Notes
For extra flavor, consider topping the soup with grated Parmesan cheese before serving.
You can substitute kale with spinach or Swiss chard if you prefer a different green.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.