Description
A comforting and hearty classic Italian soup, Best Zuppa Toscana combines savory Italian sausage, tender potatoes, kale, and a creamy broth to create a flavorful and satisfying meal perfect for any occasion.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 lb. ground mild Italian sausage
- 1 onion, finely diced
- 3 cloves garlic, minced
Vegetables and Broth
- 2 medium russet potatoes, peeled and cubed (about 3-4 cups)
- 6 cups chicken broth
- 2 stalks of kale, stems removed, finely chopped (2-3 cups)
Dairy
- 3/4 cup heavy cream
- Freshly grated Parmesan to taste, for topping
Seasonings and Extras
- Salt and pepper to taste
- 1 loaf crusty bread, with butter (optional, for serving)
Instructions
- Brown the Sausage: Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground mild Italian sausage and cook until browned and fully cooked through.
- Sauté Onions and Garlic: Add the finely diced onions and minced garlic to the browned sausage. Sauté for 5 to 7 minutes until the onions become soft and fragrant, filling your kitchen with delicious aromas.
- Add Potatoes and Broth: Stir in the peeled and cubed russet potatoes and pour in the chicken broth. Bring the mixture to a simmer and cook for 7 to 10 minutes until the potatoes are tender but still hold their shape.
- Incorporate Kale and Cream: Add the chopped kale and heavy cream to the pot. Continue simmering for another 5 minutes until the kale has wilted and the soup is creamy and well combined.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle into bowls and top each serving with freshly grated Parmesan cheese. Serve hot with warm crusty buttered bread for dipping.
Notes
- Use good quality chicken broth for the best flavor, or make homemade broth if possible.
- Russet potatoes work best as they hold their shape well during simmering.
- Adjust the amount of kale based on your preference for greens.
- This soup can easily be doubled or halved depending on serving needs.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the kale and potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
