Creamy Zuppa Toscana Soup
This hearty soup has savory sausage, tender potatoes, and kale in a rich, creamy broth that tastes absolutely incredible. Total comfort food!
Ingredients
- 1 pound Italian sausage casings removed
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 4 medium russet potatoes sliced ¼-inch thick
- 4 cups kale chopped (stems removed)
- 1 cup heavy cream
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Take the sausage out of the casings and brown the meat in your pot on medium-high for 6-8 minutes.
- Toss in diced onion and cook for 4 minutes until soft, then add minced garlic for 1 minute.
- Pour in chicken broth and add sliced potatoes, then bring to a boil and lower to a simmer.
- Cook potatoes until they're tender when you poke them with a fork, about 15 minutes of gentle simmering.
- Add chopped kale to the soup and cook for 3-4 minutes until it wilts but stays bright green.
- Turn the heat to low and stir in heavy cream with red pepper flakes, warming for 2 minutes gently.
- Add salt and pepper to taste, however you like it, then serve it up hot and ENJOY!
Notes
- Brown the sausage really well to get the best flavor and cook out the extra fat properly.
- Cut potatoes the same size so they cook evenly, and you get perfect texture in every bite.
- Keep the heat low when adding cream so it doesn't curdle and stays smooth and silky throughout.
- Store leftovers in the fridge for up to four days in a container with a tight lid.
- Freeze without cream for up to three months for the best quality and texture when you reheat.