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Hearty Zuppa Toscana Soup Recipe

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★★★★★

4.2 from 63 reviews

This hearty Zuppa Toscana soup is a comforting Italian-inspired dish featuring savory Italian sausage, tender potatoes, and nutrient-packed kale in a creamy broth. Perfect for a cozy meal, this soup balances rich flavors and wholesome ingredients with easy stovetop cooking.

Ingredients

Scale

Meat and Dairy

  • 1 pound Italian sausage (Substitute turkey or chicken sausage for a lighter option)
  • 1 cup heavy cream (For dairy-free, use coconut milk or cashew cream)
  • to taste grated Parmesan (Omit for dairy-free versions)
  • to taste crumbled cooked bacon (Can be skipped for a vegetarian option)

Vegetables

  • 1 onion (Use yellow or white onion for the best results)
  • 3 garlic cloves, minced (Fresh cloves are recommended; substitute with garlic powder if needed)
  • 4 medium Russet potatoes, diced (Can substitute with Yukon Gold for a buttery flavor)
  • 2 cups kale, chopped (Spinach can be a substitute, though kale holds up better in cooking)

Liquids and Oils

  • 6 cups chicken broth (Bone broth can be used for added nutrition)
  • 2 tablespoons olive oil (Can be replaced with any cooking oil of your choice)

Seasonings

  • to taste salt (Adjust to taste)
  • to taste black pepper (Adjust to taste)
  • to taste red pepper flakes (Adjust to taste based on spice preference)

Instructions

  1. Brown the Sausage: Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 pound of Italian sausage and cook for 5-7 minutes until browned and cooked through, breaking it up as it cooks.
  2. Sauté Onion and Garlic: Stir in 1 chopped onion and 3 minced garlic cloves, sautéing for 3-5 minutes until the onion becomes translucent and fragrant.
  3. Add Broth and Potatoes: Pour in 6 cups of chicken broth along with 4 medium diced Russet potatoes. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are tender.
  4. Incorporate Heavy Cream: Lower the heat and stir in 1 cup of heavy cream. Warm the soup through for 5 minutes without letting it boil to avoid curdling.
  5. Add Kale and Simmer: Add 2 cups of chopped kale to the pot and simmer for an additional 5-10 minutes until the kale is wilted and cooked through.
  6. Season and Serve: Season the soup with salt, black pepper, and red pepper flakes to taste. Serve hot, garnished with optional grated Parmesan cheese and crumbled cooked bacon if desired.

Notes

  • For a lighter version, substitute Italian sausage with turkey or chicken sausage.
  • Bone broth can be used instead of chicken broth for added nutritional benefits.
  • Yukon Gold potatoes offer a creamier texture and buttery flavor as a substitute for Russet.
  • Spinach can replace kale but may wilt more quickly and become softer.
  • For dairy-free or vegan adaptations, use coconut milk or cashew cream instead of heavy cream, and omit Parmesan cheese and bacon.
  • Adjust red pepper flakes based on your preferred spice level.
  • Ensure to warm the soup after adding cream gently to prevent it from curdling.

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

Find it online: https://epicrecipebox.com/hearty-zuppa-toscana-soup-recipe/