Description
Discover the best Zuppa Toscana soup recipe with our easy-to-follow, step-by-step guide for the best flavor. This hearty and creamy soup is packed with Italian sausage, tender potatoes, and fresh kale.
Ingredients
- 1 lb bulk Italian sausage (mild or hot)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth (low sodium)
- 3 large Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 bunch curly kale, tough stems removed, chopped
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for extra heat
Instructions
- Step 1: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up as it cooks. Drain excess grease, leaving 1-2 tablespoons in the pot.
- Step 2: Add the diced onion to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Step 3: Deglaze the pot with a splash of chicken broth, scraping up any browned bits. Add the remaining broth and the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Step 4: Stir in the chopped kale and cook for 3-5 minutes, until wilted.
- Step 5: Reduce heat to low and stir in the heavy cream. Heat through gently, but do not boil.
- Step 6: Season with salt, pepper, and optional red pepper flakes to taste. Simmer for another 5 minutes to allow flavors to meld. Serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins