Description
Hearty homemade zuppa toscana soup brings Italian countryside comfort straight to kitchen tables. Creamy potato and sausage blend creates a rich, warming experience that connects soul with classic Italian culinary traditions.
Ingredients
Scale
Main Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 4 cups russet potatoes (sliced thin or cubed)
- 3 cups kale (stems removed, chopped)
- 4 cups chicken broth
- 2 cups water
Aromatics and Seasonings:
- 1 small onion (diced)
- 3 cloves garlic (minced)
- ½ teaspoon crushed red pepper flakes (optional, for spice)
- Salt and black pepper to taste
Finishing Ingredients:
- 1 cup heavy cream
- ½ cup cooked bacon (crumbled, for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Heat a spacious cooking vessel over medium temperature and crumble Italian sausage, allowing it to brown thoroughly while breaking into small, irregular pieces. Transfer the caramelized meat to a separate dish, preserving the flavorful remnants in the pot.
- Introduce diced onions into the same cooking vessel, sautéing until they transform into a translucent, soft texture. Incorporate minced garlic and allow its aromatic essence to permeate the environment for approximately 60 seconds.
- Pour chicken broth and water into the pot, gently nestling cubed potatoes within the liquid. Elevate the mixture to a rolling boil, then reduce thermal intensity, permitting the potatoes to tenderize and absorb surrounding flavors for 12-15 minutes.
- Reintroduce the previously cooked sausage and incorporate roughly chopped kale leaves into the simmering liquid. Allow the greens to wilt and meld with the soup’s profile for an additional 4-5 minutes.
- Stream heavy cream into the pot, stirring consistently to ensure harmonious integration. Maintain a gentle heat without reaching a boiling point to preserve the cream’s delicate structure.
- Calibrate the seasoning with salt, freshly ground black pepper, and optional red pepper flakes to enhance the soup’s complexity. Ladle into warm serving vessels and crown with crisp bacon fragments and freshly grated Parmesan cheese.
Notes
- Swap spicy Italian sausage with mild turkey sausage for a leaner protein option that still packs incredible flavor and reduces overall fat content.
- Choose waxy potatoes like Yukon Gold for a creamier texture that holds together better during cooking and absorbs soup flavors more effectively.
- Remove sausage casings completely before cooking to ensure even crumbling and prevent tough membrane pieces in the final soup.
- Cut kale into smaller bite-sized pieces to distribute evenly throughout the soup and make each spoonful more manageable for eating.
- Allow soup to rest for 10-15 minutes after adding cream to let flavors meld and develop a richer, more complex taste profile.
- Use fresh kale instead of frozen for better texture and brighter green color, which enhances the visual appeal of the dish.
- Drain excess sausage fat after browning to control the soup’s overall richness and prevent an overly greasy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 80 mg