Description
Warm, creamy, and packed with bold flavors, this Zuppa Toscana is your go-to recipe for cozy nights and family dinners. With spicy sausage, tender potatoes, hearty kale, and a creamy broth, it’s the perfect balance of indulgence and comfort. Pair it with crusty bread for a meal that feels like a warm hug in a bowl!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound raw spicy Italian sausage (casings removed if using links)
- 1 medium white onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 8 cups (2 quarts) chicken broth
- 1 pound new potatoes, diced
- 1 (15-ounce) can cannellini or other white beans, rinsed and drained
- 1 cup heavy cream or half-and-half
- 5 cups stemmed and chopped kale (about 5 ounces)
- Salt and freshly ground black pepper, to taste
Instructions
- Brown the Sausage:
- Heat olive oil in a large pot over medium heat.
- Add the sausage and cook, breaking it into bite-sized pieces with a spatula, until browned and fully cooked (about 6 minutes).
- Remove the sausage with a slotted spoon and set aside, leaving the oil in the pot.
- Cook the Aromatics:
- Add chopped onion, celery, and minced garlic to the pot.
- Sauté over medium heat until the onion turns translucent (about 4 minutes).
- Add Flour and Broth:
- Sprinkle the flour over the vegetables, stirring constantly for 1 minute to coat them evenly.
- Slowly pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
- Simmer the Potatoes and Beans:
- Add diced potatoes and cannellini beans to the pot.
- Lower the heat to a simmer, cover, and cook until the potatoes are tender (about 15 minutes).
- Add Kale and Cream:
- Stir in the chopped kale and simmer for another 4–5 minutes until tender.
- Remove the pot from heat and stir in the heavy cream or half-and-half.
- Combine and Serve:
- Return the cooked sausage to the soup and stir until combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with crusty bread or fresh salad if desired.
Notes
- Customizing the Sausage: If you prefer less spice, substitute the spicy sausage with mild Italian sausage.
- Greens Substitution: Spinach or Swiss chard can replace kale for a milder flavor.
- Thickening Tip: For a thicker soup, mash a few of the cooked potatoes against the pot’s side and stir them in.
- Lighter Option: Use half-and-half or a dairy-free alternative like coconut milk instead of heavy cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze the soup without the cream for up to 3 months. Stir in the cream after reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove Top
- Cuisine: Italian-American