Description
This hearty One-Pot Zuppa Toscana Soup combines Italian sausage, tender potatoes, kale, and a creamy broth for a comforting and flavorful meal. Perfect for chilly days, this rustic soup brings the flavors of Tuscany right to your table with minimal cleanup.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage (mild or spicy, as per preference)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups kale, rinsed and roughly chopped
Broth and Seasoning
- 4 cups chicken broth
- 3 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for extra spice)
Finishing Touches
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Bread or rolls for serving (optional)
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces with a spoon.
- Remove Sausage: Once the sausage is browned and cooked through, remove it from the pot and set it aside on a plate lined with paper towels to drain excess fat.
- Sauté Onion: In the same pot, add the diced onion. Cook until the onion becomes translucent and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until aromatic.
- Add Liquids and Boil: Pour the chicken broth and water into the pot. Bring the mixture to a gentle boil.
- Cook Potatoes: Add the sliced potatoes, salt, black pepper, and optional red pepper flakes. Reduce heat to a simmer and cook until the potatoes are tender, approximately 15 to 20 minutes.
- Return Sausage: Once the potatoes are tender, add the cooked sausage back into the pot, stirring to combine.
- Add Kale: Stir in the chopped kale. Let it simmer until the kale wilts, about 5 minutes.
- Add Cream: Pour in the heavy cream and allow the soup to heat through without boiling for about 5 minutes to meld flavors.
- Serve: Serve the soup warm, garnished generously with grated Parmesan cheese. Optionally accompany with bread or rolls for a complete meal.
Notes
- Use mild or spicy Italian sausage according to your spice preference.
- Red pepper flakes are optional for a little heat; omit if you prefer mild soup.
- For a lower fat option, substitute heavy cream with half-and-half or milk, but soup will be less creamy.
- Russet potatoes are best for this soup as they hold their shape and add some thickness to the broth.
- To make this dish vegetarian, substitute sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling.
