Description
A hearty and flavorful Zuppa Toscana soup recipe, perfect for a comforting meal on a chilly day. This Italian-inspired soup features Italian sausage, kale, potatoes, and a creamy broth.
Ingredients
Scale
- 1 pound Italian sausage, removed from casings
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 large russet potatoes, peeled and thinly sliced
- 1 bunch kale, roughly chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes, optional
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the sliced potatoes and cook until tender, about 15-20 minutes.
- Stir in the chopped kale and cook until wilted, about 5 minutes.
- Reduce the heat to low and stir in the heavy cream. Season with salt, pepper, and red pepper flakes (if using) to taste.
- Heat through, but do not boil. Serve hot.
Notes
- For a spicier soup, use hot Italian sausage or add more red pepper flakes.
- You can substitute other types of greens for the kale, such as spinach or escarole.
- If you prefer a thicker soup, you can mash some of the potatoes before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 15g
