Description
A hearty and healthy take on the classic Zuppa Toscana soup, featuring Italian sausage, kale, and potatoes in a flavorful broth.
Ingredients
Scale
- 1 pound Italian sausage, casings removed (sweet or spicy)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (low sodium)
- 4 cups water
- 1 pound russet potatoes, peeled and diced (1/2 inch cubes)
- 1 bunch kale, stemmed and chopped (6 cups packed)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Optional toppings: grated Parmesan cheese, crusty bread
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add sausage and break into pieces. Cook until browned and cooked through (7-10 minutes), stirring occasionally. Remove sausage and set aside.
- Add chopped onion to the pot and cook until softened and translucent (5-7 minutes), stirring occasionally.
- Add minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour chicken broth and water into the pot. Bring to a boil over high heat.
- Add diced potatoes. Reduce heat to medium and simmer until potatoes are tender (10-15 minutes).
- Return cooked sausage to the pot.
- Add chopped kale. Stir well and cook until kale is wilted and tender (5-7 minutes).
- Reduce heat to low and stir in heavy cream (or coconut milk). Do not boil.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes to allow the flavors to meld together.
- Ladle into bowls and serve hot. Garnish with Parmesan cheese and a drizzle of olive oil, if desired. Serve with crusty bread.
Notes
- Make it vegetarian: Substitute the Italian sausage with plant-based sausage or simply omit it altogether. You can also add a can of drained and rinsed cannellini beans for extra protein.
- Add more vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini.
- Spice it up: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Use different greens: Instead of kale, you can use spinach, collard greens, or Swiss chard.
- Make it in the slow cooker: Brown the sausage and onions in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the kale and cream during the last 30 minutes of cooking.
- Make it ahead of time: This soup is even better the next day! The flavors have time to meld together and deepen. Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: Zuppa Toscana freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Soup is too thick: Add more chicken broth or water to thin it out.
- Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Soup is too salty: Add a squeeze of lemon juice or a splash of vinegar to balance the flavors. You can also add a diced potato to the soup and simmer for 15-20 minutes to absorb some of the salt. Remove the potato before serving.
- Kale is bitter: Massage the chopped kale with a little olive oil and lemon juice before adding it to the soup. This will help to break down the fibers and reduce the bitterness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes