Description
This Zuppa Toscana is a hearty and flavorful Italian soup with spicy sausage, tender potatoes, and wilted kale in a creamy broth. It’s a comforting and satisfying meal that’s perfect for a chilly evening.
Ingredients
Units
Scale
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed (Yukon Gold or Russet)
- 4 cups low sodium or no-sodium chicken broth
- 2 cups water
- 1 cube chicken bouillon
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cups kale, chopped
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Brown Sausage: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add sausage and cook until browned, breaking it up with a spoon. Remove sausage and set aside.
- Sauté Vegetables: Add onion to the pot and cook until translucent, about 5 minutes. Add garlic and cook for 1-2 minutes, until fragrant.
- Add Potatoes and Broth: Add potatoes to the pot. Pour in chicken broth, water, and crumble in the chicken bouillon cube. Season with Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Add Kale: Stir in kale and cook for 5 minutes, or until wilted.
- Combine and Finish: Return browned sausage to the pot. Stir in heavy cream and red pepper flakes (if using). Heat through. Taste and adjust seasoning.
- Serve: Ladle soup into bowls. Garnish with Parmesan cheese and fresh parsley.
Notes
- Sausage Choice: Use mild or spicy Italian sausage depending on your preference.
- Kale Texture: Add kale towards the end to maintain a slightly crisp texture.
- Lighter Version: Use half-and-half or coconut milk instead of heavy cream.
- Thicker Soup: Mash some potatoes before adding cream for a thicker consistency.
- Seasoning: Adjust salt and pepper at the end, especially after adding the cream.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg