Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the pot and set it aside.
Sauté the Vegetables: In the same pot, add the diced onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup: Add the sliced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Add Kale and Sausage: Return the cooked sausage to the pot and add the chopped kale. Continue to simmer until the kale is wilted and tender, about 5-10 minutes.
Finish with Cream: Reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup through, but do not boil. Season with salt, pepper, and red pepper flakes to taste.
Finish with Cream: Reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup through, but do not boil. Season with salt, pepper, and red pepper flakes to taste.
Ingredients
Perfect Wine Pairing:
Chianti Classico: The rustic and savory flavors of Zuppa Toscana pair well with a Chianti Classico, a medium-bodied red wine with notes of red fruit, earth, and herbs. Its acidity cuts through the soup’s richness, while the tannins complement the sausage and kale.
Sangiovese: As the primary grape in Chianti, Sangiovese, on its own, also makes an excellent pairing. Its balance of acidity and tannins, along with cherry and plum flavors, harmonizes well with the hearty ingredients of the soup.
Barbera: Another Italian red, Barbera offers a higher acidity and lower tannin profile, which can be particularly refreshing with the creamy and meaty components of the soup.
If you enjoyed this recipe, explore our
Italian Comfort Recipes guide
.
