Description
A hearty and comforting Zuppa Toscana soup recipe that is a perfect blend of flavors with Italian sausage, potatoes, kale, and a creamy broth. This homemade version is easy to make and tastes even better than the restaurant favorite!
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 medium russet potatoes, scrubbed and sliced into thin half-moons
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (optional)
- Cooked bacon crumbles for garnish
Instructions
- Heat the olive oil and cook sausage: Heat olive oil in a large pot, add sausage, and cook until browned.
- Sauté onion and garlic: Add onion and garlic, sauté until softened.
- Add potatoes and broth: Add potatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Simmer until potatoes are tender.
- Stir in kale and cream: Add kale, cook until wilted, then stir in heavy cream. Adjust seasoning.
- Serve: Ladle into bowls, garnish with bacon and Parmesan.
Notes
- For a lighter version, use half-and-half or whole milk instead of cream.
- You can substitute kale with spinach.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 4g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
