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Zuppa Toscana Soup
Annie Graves

Zuppa Toscana Soup

Warm up with this rich and hearty Zuppa Toscana Soup! Featuring Italian sausage, kale, and potatoes in a creamy broth, it's the perfect comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g Italian sausage (mild or spicy, depending on your preference)
  • 1 tbsp olive oil optional, if needed
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups 1 quart chicken broth
  • 3-4 medium russet potatoes sliced into thin rounds
  • 2 cups kale stems removed and leaves chopped
  • 1 cup heavy cream or half-and-half
  • 1/4 tsp crushed red pepper flakes optional, for heat
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese for serving
Substitutions
  • Vegan: Use plant-based sausage and coconut milk instead of cream. Use vegetable broth instead of chicken broth.
  • Gluten-Free: This recipe is naturally gluten-free.
  • Low-Sodium: Use low-sodium chicken broth and season lightly with salt.

Method
 

Cook the Sausage
  1. In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up into small pieces as it cooks.
  2. Cook until browned and fully cooked through, about 5-7 minutes.
  3. If your sausage is particularly lean, you might need to add a tablespoon of olive oil to help it brown.
  4. Remove the cooked sausage from the pot and set aside.
Sauté the Onion and Garlic
  1. In the same pot, add the chopped onion.
  2. Sauté over medium heat for 5 minutes, or until the onion is softened and translucent.
  3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Broth and Potatoes
  1. Pour in the chicken broth and bring it to a simmer.
  2. Add the sliced potatoes to the pot and cook for 10-15 minutes, or until the potatoes are tender.
Add the Kale and Cream
  1. Stir in the chopped kale and cooked sausage.
  2. Simmer for 5 minutes until the kale is wilted and tender.
  3. Reduce the heat to low and stir in the heavy cream or half-and-half.
  4. Let the soup heat through without bringing it to a boil.
  5. Season with salt, black pepper, and crushed red pepper flakes (if using) to taste.
Serve
  1. Ladle the Zuppa Toscana Soup into bowls, and garnish with freshly grated Parmesan cheese.
  2. Serve hot with crusty bread for dipping.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup):

  • Calories: 350
  • Carbohydrates: 20g
  • Protein: 15g
  • Fat: 25g
  • Saturated Fat: 10g
  • Sodium: 800mg
  • Fiber: 3g
  • Sugar: 2g

 

Notes/Advice:

  • Additions/Subtractions:
    • For a richer soup, add more cream or a splash of white wine to the broth.
    • Feel free to add extra vegetables like carrots or celery to the soup for added texture and flavor.
    • This dish is versatile—adjust the ingredients and spices to suit your taste or dietary needs.