Zesty Zuppa Toscana

$To make Zuppa Toscana, you need fresh, simple ingredients. Here’s what you’ll need: - 1 lb Italian sausage (mild or spicy, your choice) - 1 medium onion, diced - 3 cloves garlic, minced - 4 large russet potatoes, thinly sliced - 6 cups chicken broth - 1 cup kale, chopped - 1 cup heavy cream - 1 teaspoon red pepper flakes (for spice) - Salt and pepper to taste - Olive oil for sautéing - Grated Parmesan cheese for serving These items come together to create a rich and hearty soup. You can switch up some ingredients to fit your taste. For a twist, try: - Using sweet Italian sausage for a milder flavor. - Adding spinach instead of kale for a different green. - Mixing in carrots or celery for extra veggies. - Swapping heavy cream with coconut milk for a dairy-free option. Feel free to get creative! If you have dietary needs, there are easy swaps. Here are some ideas: - For gluten-free, check your broth's label. - Use turkey or chicken sausage for a leaner option. - Replace heavy cream with cashew cream for vegan soup. - Skip the cheese or use a vegan alternative for a dairy-free dish. These substitutions keep the soup tasty while meeting your needs. {{ingredient_image_1}} First, gather your ingredients. You will need: - 1 lb Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 4 large russet potatoes, thinly sliced - 6 cups chicken broth - 1 cup kale, chopped - 1 cup heavy cream - 1 teaspoon red pepper flakes - Salt and pepper to taste - Olive oil for sautéing - Grated Parmesan cheese for serving Next, prep your veggies. Dice the onion and mince the garlic. Thinly slice the potatoes and chop the kale. This will help speed up cooking. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes. When the onion turns translucent, add the garlic and red pepper flakes. Cook for another minute until you smell the garlic. Now, take the Italian sausage out of its casing. Add it to the pot and break it up with a wooden spoon. Cook until it turns brown, about 7-10 minutes. Once the sausage is cooked, stir in the sliced potatoes. Pour in the chicken broth and bring everything to a boil. Lower the heat and let it simmer for 15-20 minutes. You want the potatoes to be tender. After the potatoes are soft, add the chopped kale and heavy cream. Stir it all together and cook for an extra 5-7 minutes. The kale should wilt and the soup will heat through. Finally, season your soup with salt and pepper to taste. Serve it hot, topped with grated Parmesan cheese. For the best flavor, use fresh garlic and quality sausage. Adjust the red pepper flakes to match your spice preference. If you want a thicker soup, mash some of the potatoes before adding the kale. This will add creaminess without extra calories. Always taste your soup before serving. Adjust the seasoning if needed. Enjoy your delicious Zuppa Toscana! When making Zuppa Toscana, avoid using too much oil. A drizzle is enough. Use fresh ingredients for the best taste. Don't skip the garlic; it adds flavor. Overcooking the kale makes it mushy. Add it near the end of cooking for a nice texture. Lastly, taste your soup before serving. Adjust the salt and pepper to fit your taste. To boost the flavor, try adding fresh herbs. Thyme or oregano works well. You can also use homemade broth for deeper taste. If you love spice, add more red pepper flakes. A squeeze of lemon juice brightens the soup. This little trick can make a big difference. For a creamier texture, blend a part of the soup and mix it back in. Serve Zuppa Toscana hot, topped with grated Parmesan cheese. A slice of crusty bread pairs perfectly. Consider a light salad on the side for a fresh touch. If you like, drizzle olive oil over the soup for extra flavor. This dish works great for gatherings and cozy nights in. Enjoy it with friends and family for a warm meal. Pro Tips Use Fresh Ingredients: Always opt for fresh kale and high-quality sausage to enhance the flavor of your soup. Adjust Spice Level: If you're sensitive to heat, start with a smaller amount of red pepper flakes and adjust to taste. Make it Creamy: For an extra creamy texture, blend a portion of the soup and then stir it back in before serving. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, but note that the potatoes may absorb some liquid. {{image_2}} You can make Zuppa Toscana without meat. For a vegetarian version, use plant-based sausage. Replace chicken broth with vegetable broth. You can still enjoy creamy goodness by using coconut milk or a cashew cream. For a vegan option, ensure your sausage is completely plant-based and skip the cream or use a vegan substitute. Adjust the heat to fit your taste. For mild soup, use sweet Italian sausage. Skip the red pepper flakes for a gentler flavor. If you love heat, use spicy sausage and add more red pepper flakes. You can also add jalapeños for an extra kick. Zuppa Toscana has many regional twists. In some areas, people add beans for extra protein. Others like to include carrots or corn for sweetness. In Tuscany, adding rosemary can give a nice herbal touch. Each region adds its flair, making this soup personal and unique. Store your Zuppa Toscana in an airtight container. This keeps it fresh and tasty. Let the soup cool down before you seal it. Place it in the fridge within two hours. It lasts about three to four days in the fridge. Always check for any signs of spoilage before serving. You can freeze Zuppa Toscana if you want to save some for later. Use a freezer-safe container or bag. Make sure to leave some space for expansion. The soup will stay good for about three months in the freezer. To thaw, place it in the fridge overnight before reheating. Reheat your Zuppa Toscana slowly on the stove over low heat. Stir it often to avoid burning. You can add a splash of chicken broth or cream to restore its creamy texture. If using the microwave, heat in short bursts. Check and stir to make sure it warms evenly. Enjoy your comforting soup! Zuppa Toscana is a hearty Italian soup. It features Italian sausage, potatoes, and kale. The dish hails from Tuscany, Italy. It's creamy and savory, perfect for chilly days. Many people love its comforting flavors. You can adjust the spice level with red pepper flakes. This soup is great for sharing with family and friends. Yes, you can make Zuppa Toscana in a slow cooker. Start by browning the sausage in a pan. Then, add the sausage, onion, garlic, and potatoes to the slow cooker. Pour in the chicken broth and let it cook on low for 6-8 hours. Add the kale and cream near the end. This method makes it easy and tasty. Zuppa Toscana pairs well with crusty bread. A fresh salad also complements the soup nicely. You can add a sprinkle of Parmesan cheese on top. This adds extra flavor and creaminess. Enjoy your meal with a glass of wine for a treat. Zuppa Toscana lasts about 3-4 days in the fridge. Store it in an airtight container. This helps keep it fresh and tasty. Reheat it on the stove or in the microwave. Just be careful not to overheat, as it can change the texture. Zuppa Toscana can be gluten-free. Use gluten-free sausage and broth. Always check the labels for hidden gluten. Potatoes and kale are naturally gluten-free. This makes it a great option for gluten-sensitive folks. Enjoy without worry while savoring its rich flavors. Zuppa Toscana is a warm and tasty soup, perfect for any table. We explored its key ingredients, preparation steps, and variations, offering tips to enhance your dish. Remember to avoid common mistakes and consider different dietary needs. With the right storage, your leftovers will stay delicious for days. This soup is simple to make and full of flavor. You can enjoy it in many ways, making it a versatile choice for everyone. Enjoy making Zuppa Toscana your own!$

Zesty Zuppa Toscana

A flavorful Italian soup made with sausage, potatoes, kale, and cream.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings 6

Calories 300 kcal

Ingredients

1 lb Italian sausage
1 medium onion, diced
3 cloves garlic, minced
4 large russet potatoes, thinly sliced
6 cups chicken broth
1 cup kale, chopped
1 cup heavy cream
1 teaspoon red pepper flakes
to taste salt
to taste pepper
for sautéing olive oil
for serving grated Parmesan cheese

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
Remove the casing from the Italian sausage and add it to the pot. Break it up with a wooden spoon and cook until browned and fully cooked through, about 7-10 minutes.
Stir in the sliced potatoes, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes or until the potatoes are tender.
Once the potatoes are tender, add the chopped kale and heavy cream to the pot. Stir to combine and cook for an additional 5-7 minutes until the kale is wilted and the soup is heated through.
Season the soup with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese.

Notes

Adjust red pepper flakes for desired spice level.

Keyword comfort food, Italian, soup