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Comforting Zuppa Toscana Recipe with Sausage and Kale

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A warm and hearty soup featuring spicy Italian sausage, tender kale, and creamy broth, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1 pound Italian sausage (spicy or mild)
  • 4 cups kale, chopped and washed (about 120 g)
  • 3 medium russet potatoes, peeled and diced into 1-inch cubes (about 600 g)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth (1.4 liters)
  • 1 cup half-and-half (240 ml)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Optional: freshly grated Parmesan cheese for serving
  • Optional: 2 slices bacon, cooked and crumbled

Instructions

  1. Heat 2 tablespoons of olive oil in a large heavy-bottom pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for about 8 minutes until browned and cooked through, stirring occasionally. Drain excess fat if the pan looks too oily.
  2. Add the chopped onion to the pot with the sausage. Cook for 4-5 minutes until soft and translucent. Toss in the minced garlic and red pepper flakes, stirring for another 30 seconds until fragrant. Avoid burning the garlic.
  3. Pour in the diced potatoes and chicken broth. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer and cover with a lid. Cook for 15-20 minutes, or until potatoes are tender when poked with a fork.
  4. While the potatoes simmer, wash and chop the kale into bite-sized pieces, removing tough stems. Once potatoes are tender, stir in the kale. Cook uncovered for another 5 minutes until the greens are wilted but still vibrant.
  5. Reduce heat to low and stir in the half-and-half. Heat through gently for 2-3 minutes, avoiding boiling to prevent curdling. Season with salt and freshly ground black pepper to taste.
  6. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese or crumbled bacon if desired. Serve hot with crusty bread or a simple side salad.

Notes

If the soup feels too thick, add a splash more broth or water and adjust seasoning. Add kale near the end of cooking to keep it tender but not mushy. Avoid boiling after adding half-and-half to prevent curdling. Leftovers keep well in the fridge for up to 3 days and freeze well without cream.

Nutrition

Keywords: Zuppa Toscana, sausage soup, kale soup, Italian soup, comforting soup, easy soup recipe, homemade soup, weeknight dinner

Find it online: https://emmaoven.com/comforting-zuppa-toscana-recipe-with-sausage-and-kale-easy-homemade-soup/