Classic Zuppa Toscana Soup

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Creamy, savory, and packed with hearty goodness, Classic Zuppa Toscana Soup is the ultimate comfort in a bowl. This Italian-inspired dish has gained immense popularity thanks to its perfect blend of rich broth, tender potatoes, and spicy sausage. With every spoonful, you get a cozy mix of textures and flavors that feel like a warm hug on a chilly evening.

While many soups offer just one note, Zuppa Toscana delivers layers of flavor. From the peppery heat of Italian sausage to the creaminess of the broth and the earthy bite of kale, it balances indulgence and wholesomeness beautifully. Ideal for weeknight dinners or weekend gatherings, this soup satisfies without being fussy. Pair it with a slice of crusty bread and you have a meal everyone will love.

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Ingredients for this Classic Zuppa Toscana Soup

• 1 lb Italian sausage (mild or spicy)
• 4 cups chopped kale, stems removed
• 4 medium Yukon gold potatoes, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• Fresh bread or baguette, for serving (optional)

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Step 1: Brown the Sausage

In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it into smaller crumbles as it cooks. Sauté until fully browned and no longer pink. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings behind.

Step 2: Sauté the Aromatics

In the same pot with the sausage drippings, add chopped onion and cook for about 4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute, just until fragrant.

Step 3: Add Potatoes and Broth

Toss the diced potatoes into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for about 12-15 minutes, or until the potatoes are fork-tender.

Step 4: Add Kale and Sausage

Return the cooked sausage to the pot along with the chopped kale. Let it simmer for another 5 minutes until the kale wilts and becomes tender.

Step 5: Stir in the Cream

Lower the heat and stir in the heavy cream. Allow the soup to warm through without boiling, about 3 minutes. Season with salt, black pepper, and red pepper flakes (if using) to your taste.

Step 6: Serve

Ladle the soup into bowls and serve hot, optionally with a thick slice of crusty bread for dipping. Enjoy every cozy bite!

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Frequently Asked Questions

What kind of sausage works best for Zuppa Toscana?

Italian sausage is traditional, and you can go with spicy or mild depending on your taste preference. Pork sausage gives the most authentic flavor, but turkey sausage works too.

Can I use spinach instead of kale?

Yes! Spinach is a great substitute if you prefer a softer green. Just add it in the last minute of cooking since it wilts faster.

How can I make this dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. The flavor will change slightly but still be delicious.

Is this soup gluten-free?

Yes, as long as your sausage and chicken broth are certified gluten-free, this recipe contains no gluten ingredients.

Can I make it in a slow cooker?

Absolutely. Brown the sausage first, then add all ingredients (except cream) to the slow cooker and cook on low for 6-7 hours. Stir in the cream at the end.

What bread pairs well with Zuppa Toscana?

A thick rustic loaf like ciabatta or sourdough is ideal. Toasted garlic bread also complements the rich flavors beautifully.

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