Teresa's Recipes
Authentic Zuppa Toscana
Experience a taste of Tuscany with this comforting Zuppa Toscana. This hearty soup is filled with flavorful Italian sausage, creamy russet potatoes, and vibrant kale, all simmered in a savory chicken broth. The perfect blend of richness and simplicity, it's sure to warm you up on a chilly day. Originating in Tuscany, Italy, this soup is a staple in Italian cuisine with its rustic and hearty flavors.
Ingredients
- To taste Salt and pepper
- 4 cups, chopped Kale
- 1 cup Heavy cream
- 2, large, peeled and diced Russet potatoes
- 4 cups Chicken broth
- 4 cloves, minced Garlic
- 1, large, diced Onion
- 1 lb, casings removed Italian sausage
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 30g
- Carbs: 28g
- Protein: 15g
- Sodium: 950mg
- Sugar: 4g
Instructions
- In a large pot, cook the Italian sausage over medium heat until browned and crumbly. Once cooked, remove the sausage with a slotted spoon and set it aside, leaving the fat in the pot.
- In the same pot with the sausage fat, add the diced onion and minced garlic. Cook over medium heat until the onions are translucent and the garlic is fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the diced russet potatoes. Reduce the heat to medium-low and let it simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream, chopped kale, and the cooked Italian sausage. Season the soup with salt and pepper to taste.
- Let the soup simmer for another 10 minutes, until the kale is wilted and the soup is heated through.
- Serve hot with a side of crusty bread for dipping, if desired.
Tips
- For a vegetarian option, replace the chicken broth with vegetable broth and the Italian sausage with a plant-based alternative. You can also replace heavy cream with coconut milk for a dairy-free version.