This rich and creamy Zuppa Toscana soup is a comforting favorite, loaded with hearty Italian sausage, tender potatoes, and fresh kale in a luscious broth. Perfect for cozy evenings, it’s easy to make at home and tastes even better than your favorite restaurant version.
Why You’ll Love This Recipe?
- Comfort Food Perfection: Creamy, flavorful, and satisfying, it’s like a warm hug in a bowl.
- One-Pot Wonder: Fewer dishes and less hassle mean more time to enjoy your meal.
- Customizable: Adjust the ingredients to suit your taste or dietary preferences.
Ingredients
(Note: Full ingredient list is in the recipe card below.)
- Italian Sausage: Adds bold, savory flavor with a hint of spice.
- Potatoes: Yukon Gold or Russet potatoes work best for their creamy texture.
- Kale: Brings freshness and a pop of color to the soup.
- Chicken Broth and Heavy Cream: Create the rich and velvety base.
- Garlic and Onion: Essential for that classic, aromatic depth.
Directions:
Brown the Sausage
In a large pot, cook the sausage over medium heat until it’s browned and flavorful. Remove it from the pot and set it aside for later.
Sauté the Aromatics
Add diced onions and minced garlic to the pot. Sauté until they soften and release their fragrant aroma, building the base of the soup.
Simmer the Potatoes
Pour in chicken broth and add sliced potatoes to the pot. Let the mixture simmer until the potatoes are tender and cooked through.
Combine and Cook
Return the browned sausage to the pot, then stir in chopped kale and heavy cream. Simmer for 5 minutes until the kale wilts and all the flavors meld together.
Serve
Ladle the soup into bowls and garnish with crumbled bacon or grated Parmesan cheese for an extra burst of flavor, if desired.
Expert Tips and Tricks
- Use Fresh Kale: Remove the tough stems for the best texture. Substitute with spinach if preferred.
- Slice Potatoes Thinly: Thin slices cook faster and create a creamier texture.
- Taste and Adjust: Season with salt, pepper, and red pepper flakes to suit your preference.
Recipe Variations and Possible Substitutions
- Protein: Swap sausage for ground turkey, chicken, or plant-based sausage.
- Dairy-Free: Replace heavy cream with coconut milk or a dairy-free alternative.
- Veggies: Add carrots, celery, or mushrooms for extra nutrients and variety.
Serving and Pairing Suggestions
- Serve with crusty bread or garlic knots to soak up the delicious broth.
- Pair with a light, crisp white wine like Pinot Grigio or a refreshing sparkling water.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of broth if needed.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid curdling.
FAQs
1. Can I make this soup ahead of time?
Yes, it reheats beautifully. Just leave out the cream and add it when reheating to avoid separation.
2. What’s the best way to cut the potatoes?
Slice them thinly and evenly for faster cooking and better texture.
3. Is Zuppa Toscana spicy?
It depends on the sausage you use. Opt for mild sausage if you prefer less heat.
4. Can I use frozen kale?
Yes, just thaw and drain it before adding to the soup.
Conclusion
This homemade Zuppa Toscana soup is creamy, comforting, and bursting with flavor. Whether you’re warming up on a chilly evening or impressing guests with a delicious starter, this recipe is a surefire crowd-pleaser. Prepare to fall in love with every spoonful!
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Homemade Zuppa Toscana Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful soup loaded with Italian sausage, tender potatoes, and fresh kale, all simmered in a rich, garlicky broth. Inspired by the classic restaurant favorite, this homemade Zuppa Toscana is easy to make and even better than the original!
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium russet potatoes, thinly sliced
- 2 cups kale or spinach, chopped
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the Italian sausage to the pot and cook, breaking it into crumbles, until browned. Remove with a slotted spoon and set aside.
- In the same pot, add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the sliced potatoes, reduce the heat to a simmer, and cook for 10–12 minutes or until the potatoes are tender.
- Stir in the cooked sausage, bacon, and kale. Simmer for another 2–3 minutes until the kale is wilted.
- Lower the heat and stir in the heavy cream. Cook for 2–3 minutes until heated through, but do not boil.
- Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese.
Notes
- or a lighter version, substitute the heavy cream with half-and-half or coconut milk.
- You can use sweet potatoes instead of russet for a slightly sweeter flavor.
- Add extra veggies like zucchini or carrots for a heartier soup.
Nutrition
- Serving Size: ~1½ cups
- Calories: ~400
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg