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Zuppa Toscana Recipe

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★★★★★

4.6 from 124 reviews

Zuppa Toscana is a comforting and hearty Italian-inspired soup featuring savory Italian sausage, tender russet potatoes, nutritious kale, and a creamy broth. This rich and flavorful dish is perfect for warming up on a chilly day and is traditionally served with crusty bread for dipping.

Ingredients

Scale

Sauce

  • 1 tablespoon olive oil
  • 1 lb. ground mild Italian pork sausage
  • 1 onion, finely diced
  • 3 cloves garlic, minced

Soup

  • 2 medium russet potatoes, peeled and cubed (about 3–4 cups)
  • 6 cups chicken broth
  • 2 stalks of kale, stems removed, finely chopped (2–3 cups)
  • 3/4 cup heavy cream
  • salt and pepper to taste

Toppings and Sides

  • freshly grated Parmesan to taste, for topping
  • 1 loaf crusty bread, with butter

Instructions

  1. Brown the Sausage: Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground mild Italian pork sausage and cook until fully browned, ensuring it’s crumbled and cooked through.
  2. Sauté Onions and Garlic: Add the finely diced onion and minced garlic to the sausage in the pot. Sauté together for 5-7 minutes until the onions are soft and translucent and the garlic is fragrant.
  3. Add Potatoes and Broth: Stir in the peeled and cubed russet potatoes along with the chicken broth. Bring to a simmer and let cook for 7-10 minutes, until the potatoes are tender but not falling apart.
  4. Add Kale and Cream: Incorporate the chopped kale and heavy cream into the soup. Continue to simmer for an additional 5 minutes until the kale is wilted and tender, and the soup is heated through.
  5. Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, top with freshly grated Parmesan cheese, and serve alongside warm crusty bread spread with butter for dipping.

Notes

  • Using russet potatoes provides a hearty texture and slight creaminess when cooked.
  • For a lighter version, substitute the heavy cream with half-and-half or milk.
  • Chicken broth can be homemade or store-bought; low sodium is preferred to control saltiness.
  • Kale stems should be removed as they can be tough and fibrous.
  • The soup is best served fresh but can be refrigerated for up to 3 days; reheat gently on the stovetop.

Keywords: Zuppa Toscana, Italian soup, sausage soup, kale soup, creamy potato soup

Find it online: https://flavorsbymaya.com/zuppa-toscana-recipe/