Description
This comforting Zuppa Toscana recipe features spicy Italian sausage, hearty red potatoes, nutritious kale, and creamy half-and-half in a flavorful chicken broth base. Perfect for a cozy meal, it’s rich, satisfying, and easy to prepare in just 45 minutes, yielding 8 generous servings.
Ingredients
Sausage and Aromatics
- 1/2 lb. Italian Sausage, hot or mild
- 1 yellow onion
- 2 cloves garlic
Vegetables and Beans
- 1 15 oz. can Great Northern beans, drained and rinsed
- 1 lb. red potatoes
- 1/2 lb. kale, chopped with stems removed
Liquids and Seasonings
- 1/2 tsp smoked paprika
- 3 cups chicken broth
- 1 cup water
- 2 cups half and half, room temperature
- 1 pinch red pepper flakes, optional
- Freshly cracked black pepper, optional
Instructions
- Sauté Sausage: Add the Italian sausage to a large soup pot and sauté over medium heat, breaking it into small pieces as it cooks until browned. If the sausage lacks enough fat, add a touch of olive oil to prevent sticking.
- Add Onion and Garlic: Dice the onion and mince the garlic. Add both to the pot with the sausage and sauté until the onions are softened. This also helps lift any browned bits off the pot’s bottom, enriching the flavor.
- Add Beans and Broth: Drain and rinse the Great Northern beans. Add the beans, smoked paprika, chicken broth, and water to the pot. Cover with a lid and allow the mixture to come to a simmer over medium heat.
- Prepare Potatoes and Kale: Cut the potatoes into quarters lengthwise, then slice each piece into thin 1/8-inch slices. Add the potatoes and chopped kale to the simmering pot. The kale may initially fill the pot but will quickly wilt with heat. Stir occasionally.
- Simmer Until Tender: Let the soup simmer over medium heat for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Temper Half and Half: Carefully remove some hot broth from the pot and transfer it to a bowl. Whisk in the room temperature half and half to temper it, preventing curdling. Pour this mixture back into the soup pot and heat gently to a simmer without boiling.
- Season and Serve: Add red pepper flakes and freshly cracked black pepper to taste. Stir well, adjust seasoning as needed, and serve hot.
Notes
- Using room temperature half and half when tempering prevents curdling and keeps the soup creamy.
- Choose mild or hot Italian sausage based on your spice preference.
- Be careful not to boil the soup after adding the half and half to maintain a smooth texture.
- Remove kale stems as they can be tough and detract from the soup’s texture.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
