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Creamy zuppa toscana with kale and potatoes, flavored with a savory parmesan rind and warm nutmeg infusion.

Creamy Zuppa Toscana

Rebecca Blumer
A rich and velvety Italian soup featuring spicy sausage, buttery Yukon Gold potatoes, and fresh kale in a savory Parmesan-infused broth for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 395 kcal

Equipment

  • Dutch oven or stockpot

Ingredients
 

  • 1 pound ground spicy Italian sausage
  • 1 medium white onion, peeled and diced
  • 4 cloves garlic, pressed or minced
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 pound Yukon Gold potatoes, cut into 1-inch cubes
  • 6 cups chicken broth
  • 3 cups stemmed and chopped kale
  • 3/4 cup heavy cream
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

Sear the sausage for the flavor base

  • Set a stockpot or Dutch oven over medium heat and add the ground spicy Italian sausage. Cook for about 5 minutes, breaking it into small chunks, until deep brown edges appear.
  • Scoop the sausage into a bowl and reserve 2 tablespoons of the drippings in the pot. If needed, add enough oil to reach 1 tablespoon of fat.

Build the aromatic roux

  • Add the diced white onion, minced garlic, and salt to the drippings. Stir often for about 3 minutes until the onion is translucent and fragrant.
  • Sprinkle in the all-purpose flour and stir constantly for 1 minute until the flour coats the onions and emits a faint nutty aroma.

Simmer until the potatoes go buttery-tender

  • Add the cubed Yukon Gold potatoes and pour in the chicken broth. Scrape the bottom of the pot to release the browned bits (fond) into the soup.
  • Bring the pot to a boil, then immediately lower to medium-low. Simmer for about 10 minutes until a fork slides into the potatoes with almost no resistance.

Finish gently for a creamy, velvety pot

  • Stir in the chopped kale, the reserved cooked sausage, heavy cream, and black pepper. Keep the heat gentle and simmer for 5 minutes until the kale wilts and the broth is unified.

Notes

The Parmesan rind trick: Simmer a leftover Parmesan rind in the broth while the potatoes cook to add a nutty, savory depth. Remove it before serving.
The tiny nutmeg finish: Add a small pinch of freshly grated nutmeg after the cream to round out the flavor and soften the bitterness of the kale.
The kale massage: If using curly kale, squeeze it with your hands for 30 seconds before adding it to the pot to ensure it turns out tender rather than tough.
The salt fix: If the soup becomes too salty from the sausage or broth, simmer an extra peeled potato half in the pot for 10 minutes to absorb excess salt, then discard.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 395kcalCarbohydrates: 18gProtein: 14gFat: 29gSaturated Fat: 13gCholesterol: 82mgSodium: 1150mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 75IUVitamin C: 35mgCalcium: 110mgIron: 2.2mg
Keyword creamy zuppa toscana, Italian sausage, kale soup, Olive Garden Copycat
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