I feel like every time I tell you about a soup, I tell you that it’s my favorite. But this time I mean it. Zuppa Toscana is everything you want a soup to be – it’s comforting without being heavy and it has incredible flavor – a little bit creamy with a touch of spice and plenty of savory sausage and earthy kale. While that kind of flavor profile might sound fussy, it’s certainly not. This Zuppa Toscana comes together easily in a single pot in well under an hour, making it an ideal choice for busy weeknights and cozy Sunday suppers alike.
You start with Italian sausage. I like hot, but you can always use a milder one if you prefer. You crumble that up in a pot and brown it before adding in some chopped onions and garlic. (Those are a must for most any soup, after all.)
Then you add chopped potatoes and chicken broth and simmer it all until the potatoes are just tender.
From there you stir in kale…
… and once it’s wilted you add in a touch of cream and a pinch of red pepper flake if you’re so inclined.
I used to think I didn’t like kale but this soup changed my mind. Kale has such a nice earthy, mineral flavor and it’s just the thing to cut through the cream and brighten up the savory sausage. If you are still not a fan, though, spinach would be a fine swap. (Just give it a try first at least. Okay?)
It’s a simple soup. A rustic one. And I can’t get enough of it.
One-Pot Zuppa Toscana
15m prep time
30m cook time
- 1 tablespoon olive oil
- 1 lb spicy Italian sausage
- 1 white onion, diced
- 4 cloves garlic, sliced
- 3 large russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 bunch kale, leaves stripped and chopped
- 1 cup heavy cream
- 1/4 teaspoon red pepper flake (optional)
- Kosher salt and freshly ground black pepper, to taste
- In a Dutch oven or other large pot, heat the oil over medium-high heat. Add sausage and cook, breaking up into chunks with a spatula or wooden spoon, until no longer pink, about 5 minutes.
- Add onion and cook until soft, about 5 minutes. Add garlic and cook 2 minutes more. Stir in potatoes and chicken broth.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in kale and let cook until wilted.
- Add cream and red pepper flake, if using, and season to taste with salt and pepper. Enjoy!
Recipe adapted from Platings and Pairings.