Zuppa Toscana

Hearty and savory soup with sausage, kale, and potatoes.

This zuppa toscana soup is AMAZING. I made this soup for the first time almost ten years ago, and I have continued to make it several times since then. When I serve this soup at parties, almost everyone who tries it asks me for the recipe. It is so flavorful – it’s made with kale, potatoes, and sausage.  The flavor is so perfect and all I can say is that it is just so delicious. There are barely any meals that my husband truly raves about, but he always is impressed by this zuppa toscana. I hope you will enjoy the soup as much as we do.

Recipe for Zuppa Toscana

INGREDIENTS

1 pound of mild ground Italian sausage
1 large yellow onion, chopped
3 cloves of garlic, minced
1/2 cup of dry white wine or white cooking wine (to deglaze the pan)
1/2 – 1 tsp. of red pepper flakes
2 large or 4 small russet potatoes, peeled and cut into 1/2-inch chunks
2 cups of kale, chopped to your desired size
4 cups of chicken broth
2 cups of water
3/4 cup of heavy cream
Salt and pepper

DIRECTIONS

Place a large stockpot on the stovetop over medium heat. Put the sausage in the pan and cook until it is browned and fully cooked through. Remove the sausage from the pan using a slotted spoon and transfer it to a bowl. Add the chopped onions to the pan and saute for about 5 minutes. Add in the minced garlic and red pepper flakes to the pan and cook for one minutes. Pour the wine into the pot and stir, scraping the bottom of the pan to loosen any browned bits (when you pour the wine in, a lot of steam might come up). Add in the chicken broth, water, potatoes, and kale to the pot. Put the sausage back into the pot. Increase the heat to medium-high and bring to a boil. Once it begins to boil, reduce the heat to medium-low and cover the pot. Let the soup simmer for about 20 minutes, or until the potatoes are cooked through. Stir in the heavy cream and season with salt and pepper. Serve immediately.

Recipe Adapted from: Annie’s Eats

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