Description
A comforting and hearty Homemade Zuppa Toscana Soup featuring savory Italian sausage, tender russet potatoes, fresh kale, and a creamy broth seasoned with garlic and red pepper flakes. Perfect for a cozy meal, this classic Tuscan-inspired soup comes together quickly on the stovetop.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy)
- 4 cups russet potatoes, peeled and sliced thinly
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups kale, chopped and stems removed
Broth and Seasoning
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a spoon. Remove the cooked sausage from the pot and set it aside.
- Sauté onion and garlic: In the same pot, add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onion softens and becomes fragrant.
- Simmer potatoes: Pour in the chicken broth and water, then add the thinly sliced potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes until potatoes are tender.
- Add sausage, cream, and kale: Return the cooked sausage to the pot, then stir in the heavy cream and chopped kale. Allow the soup to simmer for another 5 to 7 minutes until the kale wilts and all flavors meld.
- Season and serve: Stir in crushed red pepper flakes if using, and season with salt and pepper to taste. Serve the soup hot with crusty bread for a satisfying meal.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- Russet potatoes work best as they break down nicely and thicken the soup.
- To make the soup dairy-free, substitute heavy cream with coconut milk or omit it entirely.
- For extra flavor, add a pinch of smoked paprika or freshly grated Parmesan cheese before serving.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
