Zuppa Toscana Soup
This Zuppa Toscana soup is a creamy, savory one-pot meal featuring spicy Italian sausage, tender potatoes, and fresh kale in a rich broth. It's a restaurant-quality favorite that's surprisingly easy to make at home in about 40 minutes.
Equipment
- Large Pot
Ingredients
- 1 pound spicy Italian ground sausage use mild for kid-friendly
- 4 tablespoons butter
- ½ white onion, diced
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 cups water
- 4-5 yellow potatoes, cut into 1-inch pieces
- 3 teaspoons salt or to taste
- 1 teaspoon black pepper
- 2 cups heavy cream
- 4 cups chopped kale
- chopped bacon or bacon bits and grated parmesan cheese for topping optional
Instructions
- Cook the sausage in a large pot for 5 to 6 minutes until it browns, then lift it out with a slotted spoon and set it aside. The meat should look deeply browned with no pink remaining, and the pot should have flavorful browned bits on the bottom.
- Add the butter to the same pot, then cook the onion over medium heat until softened before stirring in the garlic for 1 minute. The onion should turn translucent rather than brown, and the garlic should smell fragrant as soon as it hits the heat.
- Pour in the chicken broth and water, then add the potatoes, salt, and pepper and bring everything to a boil. Boil until the potatoes are tender and easily pierced with a fork without resistance.
- Lower the heat and stir in the kale, heavy cream, and cooked sausage, then taste and adjust the salt and pepper if needed before serving. The broth should turn creamy and pale, and the kale should wilt while still keeping its bright green color.
Notes
Flavor Tip: For the deepest flavor, brown the sausage well and don't wipe out the pot before sautéing the onion and garlic. The rendered fat and browned bits are key to a savory broth.
Thickening Tip: If you prefer a thicker soup, gently mash a few of the cooked potato pieces against the side of the pot with a spoon and stir them back into the broth. This thickens the soup naturally without flour or cornstarch.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, but do not boil, to prevent the cream from separating.
Freezing: For best results, freeze the soup base (cooked sausage, aromatics, and broth) without the potatoes, kale, or cream. When ready to eat, thaw the base, bring it to a simmer, add fresh potatoes and cook until tender, then finish with the kale and cream.
Variations: For a lighter soup, use turkey sausage and half-and-half. For a low-carb or keto version, substitute the potatoes with an equal amount of chopped cauliflower.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.