I feel like every time I tell you about a soup, I tell you that it’s my favorite. But this time I mean it. Zuppa Toscana is everything you want a soup to be – it’s comforting without being heavy and it has incredible flavor – a little bit creamy with a touch of spice and plenty of savory sausage and earthy kale. While that kind of flavor profile might sound fussy, it’s certainly not. This Zuppa Toscana comes together easily in a single pot in well under an hour, making it an ideal choice for busy weeknights and cozy Sunday suppers alike.
You start with Italian sausage. I like hot, but you can always use a milder one if you prefer. You crumble that up in a pot and brown it before adding in some chopped onions and garlic. (Those are a must for most any soup, after all.)
INGREDIENTS
1 tablespoon olive oil
1 lb spicy Italian sausage
1 white onion, diced
4 cloves garlic, sliced
3 large russet potatoes, peeled and cubed
6 cups chicken broth
1 bunch kale, leaves stripped and chopped
1 cup heavy cream
1/4 teaspoon red pepper flake (optional)
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a Dutch oven or other large pot, heat the oil over medium-high heat. Add sausage and cook, breaking up into chunks with a spatula or wooden spoon, until no longer pink, about 5 minutes.
Add onion and cook until soft, about 5 minutes. Add garlic and cook 2 minutes more. Stir in potatoes and chicken broth.
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in kale and let cook until wilted.
Add cream and red pepper flake, if using, and season to taste with salt and pepper. Enjoy!
