Very easy to make, even easier to enjoy.
I feel certain that every time I tell you about a soup, it’s my favorite. But this time I’m serious. Zuppa Toscana is the perfect soup to make on a chilly day. If you’re looking for comfort without heaviness, it has incredible flavor – a well-balanced dish with just the right amount of creamy, savory sausage and earthy kale. That kind of flavor profile may sound a little fussy, but it is certainly not. Zuppa Toscana is an easy meal for busy weeknights or weekend nights. It takes less than an hour to make and comes together with few ingredients in a single pot.
15m prep time
30m cook time
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
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!