Zuppa Toscana
This comforting winter soup features Italian sausage, potatoes, and kale in a creamy broth, making it the perfect dish for chilly days.
Equipment
- large pot
Ingredients
- 1 lb Italian sausage mild or spicy
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 medium potatoes, diced Yukon Gold or red
- 4 cups kale, chopped
- 1 cup heavy cream or half-and-half for a lighter version
- 1 tsp red pepper flakes optional
- Salt to taste
- Pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat, add Italian sausage, and cook until browned, about 5-7 minutes.
- Add chopped onion and sauté for 3-4 minutes, then add minced garlic and cook for an additional minute.
- Stir in diced potatoes and chicken broth, bring to a boil, then reduce to a simmer for about 15 minutes until potatoes are tender.
- Add chopped kale and red pepper flakes, stir well, and cook for another 5 minutes.
- Lower the heat, mix in heavy cream, season with salt and pepper, and warm through for another 2-3 minutes.
- Serve hot, optionally with crusty bread.
Notes
For a vegetarian version, substitute plant-based sausage or beans for protein. Different broths like beef or vegetable can be used for varied flavors. The soup can be refrigerated for up to three days or frozen; reheat gently on the stove to maintain flavor and texture.