This is one of those soups that sounds fancy but is actually super simple to make. Zuppa Toscana is packed with Italian sausage, potatoes, and kale, all in a creamy broth that feels like a hug in a bowl. It’s one of those comforting recipes that tastes like it took hours, but you can whip it up in no time! Start by heating 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add 1 pound of Italian sausage (casings removed) and cook until it’s browned and crumbly, about 5-7 minutes. Break it up with a spoon as it cooks. Once browned, use a slotted spoon to remove the sausage and set it aside on a plate. Tip: Browning the sausage first lets it develop those delicious crispy bits that add flavor to the soup. In the same pot, add 1 finely chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then, toss in 3 minced garlic cloves and cook for another 1-2 minutes until fragrant. Next, add 4 medium cubed potatoes to the pot, along with 4 cups of chicken broth and 2 cups of water. Stir in 1 chicken bouillon cube, 1 teaspoon Italian seasoning, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender. Tip: Simmer the potatoes until they’re fork-tender, but don’t let them get mushy. Once the potatoes are tender, stir in 2 cups of chopped kale. Let it cook for another 5 minutes until the kale is wilted and softened. Tip: Add the kale towards the end so it stays bright and slightly crisp without overcooking. Return the browned sausage to the pot, then stir in 1 cup of heavy cream. If you like a little heat, sprinkle in ½ teaspoon of red pepper flakes. Let everything heat through for a few more minutes. Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley for garnish Tip: Adding the cream last keeps it from curdling and gives the soup a rich, creamy finish.
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