Looking for a comforting, hearty soup to enjoy during colder months? Zuppa Toscana Soup is the perfect choice! This creamy Italian soup combines the savory flavors of Italian sausage, tender russet potatoes, and fresh kale in a rich, flavorful broth. Whether you’re hosting a dinner party or just craving a warm meal, this dish is sure to become a family favorite. Plus, it’s quick and easy to make, with a prep time of just 15 minutes and a cook time of 25 minutes.
Ingredients:
1 pound Italian sausage
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, diced
4 cups chicken broth
3 cups water
4 large russet potatoes, sliced thin
2 cups kale, chopped
1 cup heavy cream
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Directions:
Cook the Sausage:
Start by heating a large pot over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Stir frequently until the sausage is browned and fully cooked. Once done, remove the sausage from the pot with a slotted spoon and set it aside.
Sauté the Aromatics:
In the same pot, add the olive oil and diced onion. Sauté for 2-3 minutes until the onion becomes translucent. Next, add the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
Cook the Potatoes:
Pour in the chicken broth and water, stirring to combine. Add the sliced russet potatoes to the pot and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Finish the Soup:
Return the cooked sausage to the pot, and stir in the chopped kale. Let the soup simmer for another 3-5 minutes, or until the kale softens and wilts into the broth. For extra creaminess, stir in the heavy cream, followed by the crushed red pepper flakes, if you’re using them for a hint of spice. Season the soup with salt and pepper to taste, and let it heat through for an additional 2 minutes.
Serve:
Ladle the soup into bowls and serve hot. Garnish with freshly grated Parmesan cheese or a sprinkle of extra red pepper flakes for a bit more heat and flavor.
Serving Tips:
Garnish: Add a sprinkle of freshly grated Parmesan cheese on top for an extra burst of flavor. If you like a bit of spice, finish off with additional crushed red pepper flakes.
Side Dishes: Zuppa Toscana pairs wonderfully with crusty bread or a warm baguette, perfect for dipping into the creamy broth. A simple side salad with a light vinaigrette can also complement the richness of the soup.
Make It a Meal: You can make this soup even heartier by adding a side of grilled chicken or Italian breadsticks for a complete meal.
Warm Up Leftovers: If you’re reheating leftovers, you can add a bit more chicken broth or water to loosen the soup, as the potatoes tend to thicken it when stored.
Storage Tips:
Refrigerating: Store leftover Zuppa Toscana soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a little extra broth or water to maintain the soup’s creamy texture.
Freezing: Although it’s best served fresh, you can freeze Zuppa Toscana for up to 2-3 months. However, be aware that the heavy cream may separate or curdle upon freezing. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. When reheating, stir well and add a splash of cream or broth to smooth out the texture.
Reheating: For best results, reheat the soup on the stovetop over low to medium heat, stirring occasionally. If using a microwave, heat in intervals and stir in between to ensure even warming.
Related Recipes:
- Olive Garden Zuppa Toscana Soup
- Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two
- Tuscan White Bean and Kale Soup
FAQs:
Can I make Zuppa Toscana soup ahead of time?
Yes! Zuppa Toscana can be made a day or two in advance. In fact, the flavors often deepen and improve after resting in the refrigerator. Simply store it in an airtight container and refrigerate for up to 3-4 days. When you’re ready to serve, reheat it on the stovetop over low heat, adding a bit more broth if needed.
Can I use a different type of sausage?
Absolutely! While Italian sausage is traditional, you can substitute it with other types of sausage based on your preferences. For a spicier kick, try using spicy sausage. If you prefer a milder flavor, opt for chicken sausage or turkey sausage for a lighter version.
Can I substitute kale with another leafy green?
Yes, you can substitute kale with spinach, Swiss chard, or collard greens. While kale is the traditional choice for Zuppa Toscana, other greens will still provide the soup with a similar texture and flavor. Just keep in mind that spinach wilts much faster, so add it toward the end of cooking.
Can I make Zuppa Toscana soup without heavy cream?
If you’re looking for a lighter version or need to avoid dairy, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. For a lower-fat option, you can use half-and-half or milk, though the soup will be slightly less creamy. Just make sure to stir it well to achieve a smooth texture.
Conclusion:
Zuppa Toscana Soup is a classic Italian comfort food that brings warmth to any table. With its hearty ingredients, creamy texture, and savory flavors, it’s the ultimate cozy dinner choice. Whether you’re making it for a family meal or serving guests, this soup is sure to impress. Try it tonight and experience the delicious taste of Italy in your own kitchen!
📖 Recipe:
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Zuppa Toscana Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Zuppa Toscana Soup is a comforting and hearty Italian dish made with savory Italian sausage, tender potatoes, fresh kale, and a rich, creamy broth. This easy-to-make soup is perfect for chilly evenings and pairs wonderfully with crusty bread. A classic in Italian cuisine, Zuppa Toscana is ideal for cozy dinners and meal prepping. With just a few simple ingredients and a quick cooking time, this flavorful soup will become a family favorite.
Ingredients
1 pound Italian sausage
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 cups water
4 large russet potatoes, sliced thin
2 cups kale, chopped
1 cup heavy cream
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Instructions
Cook the Sausage: Heat a large pot over medium heat. Add Italian sausage, breaking it into small pieces. Cook until browned and fully cooked, then remove the sausage and set aside.
Sauté Aromatics: In the same pot, add olive oil and diced onion. Sauté for 2-3 minutes until translucent. Add minced garlic and cook for an additional minute.
Cook the Potatoes: Pour in chicken broth and water. Add sliced potatoes and bring to a boil. Reduce heat and simmer for 10-15 minutes until the potatoes are tender.
Finish the Soup: Return sausage to the pot. Stir in chopped kale and cook for 3-5 minutes until kale softens. Add heavy cream and crushed red pepper flakes. Season with salt and pepper to taste. Let the soup heat through for another 2 minutes.
Serve: Serve hot, garnished with freshly grated Parmesan or extra red pepper flakes, if desired.
Notes
For extra spice, opt for spicy Italian sausage.
If you prefer a lighter version, substitute heavy cream with half-and-half or coconut milk.
Leftovers can be refrigerated for up to 3-4 days or frozen for 2-3 months. Reheat on the stovetop or microwave, adding a bit of broth if necessary.
You can substitute kale with spinach or Swiss chard if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Italian, Comfort Food
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal per serving
