Zuppa Toscana (Tuscan Soup)

AuthorJulia ForesekCategory, , DifficultyIntermediate
Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 1 lb (450g) Italian sausage (spicy or mild, based on preference), casing removed
 1 large onion, diced
 2-3 cloves of garlic, minced
 4-5 medium potatoes, sliced into 1/4-inch slices
 1 bunch of kale, stems removed and leaves chopped
 4 cups (1L) chicken or vegetable broth
 1 cup (240ml) heavy cream or half-and-half
 1 cup (240ml) heavy cream or half-and-half
 Salt and pepper to taste
 Red pepper flakes (optional, for added heat)
 Grated Parmesan cheese, for serving
1

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.

2

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.

3

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.

4

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.

5

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.

6

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

 1 lb (450g) Italian sausage (spicy or mild, based on preference), casing removed
 1 large onion, diced
 2-3 cloves of garlic, minced
 4-5 medium potatoes, sliced into 1/4-inch slices
 1 bunch of kale, stems removed and leaves chopped
 4 cups (1L) chicken or vegetable broth
 1 cup (240ml) heavy cream or half-and-half
 1 cup (240ml) heavy cream or half-and-half
 Salt and pepper to taste
 Red pepper flakes (optional, for added heat)
 Grated Parmesan cheese, for serving

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

Notes

Zuppa Toscana (Tuscan Soup)
IngredientsDirections
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