Zuppa Toscana Soup Recipe: A Cozy and Comforting Italian Classi

Welcome to my West Virginia kitchen!  If you've ever visited an Italian restaurant and indulged in a bowl of Zuppa Toscana, you know how warm and satisfying this soup can be.  

With it's rich broth, hearty potatoes, and savory sausage, this Italian classic is perfect for cozy nights at home.  And the best part?  It's surprisingly easy to make from scratch!  Let's dive into the recipe that brings the flavors of Italy straight into your kitchen.  I can't wait to share it with you so...

Let's Get Started! 

WHY YOU'LL LOVE THIS ZUPPA TOSCANA RECIPE:

• Bursting with Flavor:  This Zuppa Toscana recipe is loaded with rich flavors from Italian sausage, garlic, and fresh herbs.  The addition of creamy potatoes and kale makes it a well-rounded meal that's both hearty and nourishing.  
• Simple Ingredients:  You don't need any fancy ingredients to make this soup.  Most of the items are pantry staples, and the fresh ingredients can be easily found at your local grocery store.  
• One-Pot Wonder:  Who doesn't love a recipe that's easy to cook and even easier to clean up?  This Zuppa Toscana is made in just one pot, making it a perfect weeknight dinner.
• Comfort in a Bowl:  There's something incredibly comforting about a warm bowl of soup, especially on a chilly day.  This recipe is sure to become a family favorite that everyone will request again and again.  

INGREDIENTS:

For this Zuppa Toscana Soup Recipe you are going to need a new simple ingredients.  

• 1 lb. Sweet Italian Sausage (mild or spicy)
• 2-3 Russet Potatoes, thinly sliced
• 1 Onion, finely diced
• 1 Tbsp garlic, minced
• 1 tsp crushed red pepper flakes
• 4 cups chicken stock
• 2 cups Water (omit for a thicker soup)
• 2 cups kale, stemmed and chopped
• 1 cup Heavy Cream
• 1 Tbsp olive oil
• Salt & pepper to taste

 INSTRUCTIONS:

1. Sauté the Vegetables:  In a large pot or Dutch oven, heat the olive oil over medium heat.  Add the diced onion and cook until softened, about 5 minutes.  Add the minced garlic and cook for an additional 1-2 minutes until fragrant.  
2. Brown the Sausage:  In the same pot, add the Italian sausage, breaking it up into small pieces as it cooks.   It is here that you will also add the crush red pepper flakes.  Once browned, remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.  
3. Cook the Potatoes:  Pour in the chicken broth and bring it to a boil.  Add the diced potatoes and cook until they are tender, about 10-15 minutes.  
4. Add the Kale and Cream:  Stir in the chopped kale and let it cook for about 3 minutes, just until it starts to wilt.  Lower the heat and slowly pour in the heavy cream, stirring until the soup is well combined.  
5. Season and Serve:  Return the browed sausage to the pot, along with any accumulated juices.  Season the soup with salt and pepper.  Let the soup simmer on low for 10 minutes to allow the flavors to meld together.  
6. Enjoy:  Ladle the Zuppa Toscana into bowls and serve hot.  Pair with crusty bread for a complete and satisfying meal.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Customize Your Protein:  While traditional Zuppa Toscana uses Italian sausage, you can substitute it with turkey sausage or even a vegetarian sausage to suit your dietary needs.  
• Make it Dairy-Free:  For a dairy-free version, replace the heavy cream with coconut milk.  It will add a slightly different flavor, but still keep the soup creamy and delicious. 
• Store and Reheating:  This soup stores well in the refrigerator for up to 3 days.  Simply reheat on the stovetop over low heat, adding a splash of broth or cream if needed to this it out.  
• Freeze for Later:  Zuppa Toscana can be frozen for up to 3 months.  Allow the soup to cool completely before transferring it to freezer-safe containers.  Thaw in the refrigerator overnight and reheat on the stovetop when ready to enjoy.

FAQs:

Can I use a different type of green instead of kale?

Absolutely!  Spinach or Swiss chard are great alternatives to kale and will work well in this recipe.  

How can I make this soup spicier?

For an extra kick, use spicy Italian sausage and increase the amount of crushed red pepper flakes.  

Is Zuppa Toscana gluten-free?

Yes, this recipe is naturally gluten-free.  Just be sure to check your sausage and chicken broth for any hidden gluten ingredients.  

There's nothing quite like a steaming bowl of homemade Zuppa Toscana to warm your soul and satisfy your taste buds.  Whether you're cooking for your family or a hosting a dinner party, this Italian soup is sure to impress.  Easy to make, packed with flavor, and incredibly comforting-this Zuppa Toscana recipe is a must try.  So grab your ingredeints, and get ready to enjoy a taste of Italy from the comfort of your own home.

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~

Yield: 8-10

Author: Mandee Pogue

Zuppa Toscana Soup Recipe

Learn how to make a comforting and flavorful Zuppa Toscana at home with this easy recipe. Hearty potatoes, savory sausage, and fresh kale come together in a rich, creamy broth. Perfect for cozy nights!

prep time: 15 Mcook time: 15 Mtotal time: 30 M

ingredients:

• 1 lb. Sweet Italian Sausage (mild or spicy)
• 2-3 Russet Potatoes, thinly sliced
• 1 Onion, finely diced
• 1 Tbsp garlic, minced
• 1 tsp crushed red pepper flakes
• 4 cups chicken stock
• 2 cups Water (omit for a thicker soup)
• 2 cups kale, stemmed and chopped
• 1 cup Heavy Cream
• 1 Tbsp olive oil
• Salt & pepper to taste

instructions:

How to cook Zuppa Toscana Soup Recipe

1. 1. Sauté the Vegetables:  In a large pot or Dutch oven, heat the olive oil over medium heat.  Add the diced onion and cook until softened, about 5 minutes.  Add the minced garlic and cook for an additional 1-2 minutes until fragrant.  
   2. Brown the Sausage:  In the same pot, add the Italian sausage, breaking it up into small pieces as it cooks.   It is here that you will also add the crush red pepper flakes.  Once browned, remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.  
   3. Cook the Potatoes:  Pour in the chicken broth and bring it to a boil.  Add the diced potatoes and cook until they are tender, about 10-15 minutes.  
   4. Add the Kale and Cream:  Stir in the chopped kale and let it cook for about 3 minutes, just until it starts to wilt.  Lower the heat and slowly pour in the heavy cream, stirring until the soup is well combined.  
   5. Season and Serve:  Return the browed sausage to the pot, along with any accumulated juices.  Season the soup with salt and pepper.  Let the soup simmer on low for 10 minutes to allow the flavors to meld together.  
   6. Enjoy:  Ladle the Zuppa Toscana into bowls and serve hot.  Pair with crusty bread for a complete and satisfying meal.  

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