There’s something about the chillier months that just screams for a hearty, warm-you-up kind of meal, and that’s exactly what Zuppa Toscana Soup is to me. This rich and creamy Italian classic, originating from Tuscany, has made its way into American hearts and it’s easy to see why. It’s a soup that’s full of robust flavors from spicy Italian sausage and earthy kale, all simmered in a savory broth that’s lightened with a touch of cream. It’s comfort food with an elegant twist, and you can bet it’s utterly satisfying after a long day. Plus, its flexibility and ease of preparation make Zuppa Toscana a must-try for anyone juggling a busy schedule but still longing for a taste of homemade goodness.
Imagine cozying up with a warm bowl of this soup and a slice of crusty artisan bread, perfect for dunking and wiping your bowl clean. If you’re looking to round out your meal, a simple mixed green salad dressed with balsamic vinaigrette makes an excellent light and crisp companion to the rich soup. And for the carb lovers, don’t be shy about serving up a side of garlic knots or a piece of focaccia.
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Zuppa Toscana Soup
Servings: 6 servings
Ingredients
– 1 lb. spicy Italian sausage, casings removed
– 2 large russet potatoes, thinly sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 bunch kale, stems removed and leaves chopped
– 2 strips of bacon, cooked and crumbled
– Red pepper flakes (to taste)
– Salt and pepper (to taste)
– Grated Parmesan cheese (for garnish)
Directions
1. In a large pot, brown the Italian sausage over medium heat, making sure to crumble it as it cooks. Drain excess fat and set the sausage aside.
2. In the same pot, add chopped onions and cook until they’re translucent, about 2-3 minutes. Add minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the thinly sliced russet potatoes and cook until they are tender, about 10 minutes.
4. Lower the heat to medium, add the cooked Italian sausage back into the pot along with red pepper flakes, salt, and pepper. Simmer for another 10 minutes, letting the flavors meld together.
5. Stir in the heavy cream and chopped kale, and cook until the kale is wilted and the soup is heated through, about 5 minutes.
6. Taste and adjust seasonings as necessary. Serve hot, garnished with crumbled bacon and grated Parmesan cheese.
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Variations & Tips
– For a lighter version, you can substitute the Italian sausage with turkey sausage and use half-and-half or whole milk instead of heavy cream.
– If you’re looking for a kick, feel free to add more red pepper flakes or even a diced jalapeño when you cook your onions.
– To make this soup ahead, prepare through step 4 and store in the refrigerator. Reheat and finish with cream and kale before serving.
– Leftovers taste great the next day, as the flavors have more time to blend together. Just keep in mind that the potatoes may break down more upon reheating.
– If kale isn’t your thing, swap it out for spinach, adding it at the very end as it will wilt quickly.
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