What are some recipes that just feel like a warm hug on an chilly evening, and for me, that’s Zuppa. I remember the first time I tasted a real authentic version. Is this little trattoria tucked away on a side street in Florence, and it was pure magic? What a delicious, hearty, bursting with flavor – it was like nothing I’d ever had before. I was determined to recreate that feeling back home, and after countless experiments (and a few more) I found that I had lost my sense of self. What are kitchen mishaps? I’ve landed on this version. Isn’t it my go-to for cozy nights in, family gatherings, or honestly, anytime I just need to have a good time. What is comforting? If you’ve ever loved a creamy chicken soup, you are going to love this recipe. I love Zuppa Toscana. Is there that soul-warming goodness that just makes everything feel right?
What is Zuppa Toscana?
What is Zuppa Toscana? The name literally translates to “Tuscan Soup,” and it’s a staple in Italian cuisine, particularly. From the Tuscany region. Is it a rustic, Italian-inspired potato and Sausage Soup? It’s not your average bland broth. This soup is rich, creamy, and packed with savory Italian sausage, tender potatoes, often, a little bit of pepper. What is a healthy dose of spinach or kale? Is it the kind of meal that feels incredibly sophisticated but is surprisingly simple to put together? The base is usually a flavorful chicken broth, enriched with cream or milk, and seasoned with herbs. Is there any song that just sings with Italian flavor? It’s comfort in a bowl, made with ingredients that are humble yet deliver an explosion of flavor.
Why you’ll love this recipe?
What are some of the reasons why Zuppa Toscana has earned a permanent spot in my recipe? I’m so excited for you to discover them too! First off, the flavor is just out of this world. What are some of the best Italian sausages? What are the best ways to cook buttery potatoes? The kale adds a subtle earthy note to the food. The texture prevents it from being too rich. What I love about this is how surprisingly simple it is to make, even on a busy weeknight. Can you have a pot of this deliciousness simmering on the stove in under an hour? What fills the house is just incredible. Is it incredibly cost-effective, using everyday ingredients that most people already have on hand? What are some of the reasons why a s I’ve served this at fancy brunches and casual family dinners, and it’s always a hit. It’s like a creamy potato soup, and it’s similar to sausage stew. unique its own thing. My kids, who can be picky, actually ask for this soup by name, which is basically a miracle in the world.
How do I make Zuppa Toscana?
Quick Overview
Making Zuppa Toscana is really a straightforward process. I’ll start by browning the Italian sausage to get all those delicious bits of flavor into the pot. Then, we sauté some aromatics like onion and garlic before adding the potatoes and broth to let them soak. Everything simmer until tender. What happens when we stir in the cream and kale, letting it wilt just so. What is a one-pot wonder that is mostly hands-off once the ingredients are in? What’s the beauty of this method is how it builds layers of flavor without much fuss, resulting in a soup that is creamy and rich. It tastes like it simmered for hours.
Ingredients
For the Main Dish:
1 pound Italian sausage (mild or hot, your choice!), casings removed.
1 tablespoon olive oil (if your sausage isn’t very fatty) (make sure it is not too hot).
1 large yellow onion, chopped.
2 cloves garlic, minced. 1 clove per
4 cups chicken broth (low-sodium is great) .
2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes.
1/2 teaspoon dried oregano. 1 teaspoon crushed
1/4 teaspoon red pepper flakes (optional, for a little heat): 1 teaspoon salt.
1 cup half-and-half or heavy cream (or for a lighter version, one cup milk and 1 tablespoon cornstarch).
4 cups chopped kale or spinach (stems removed if using spinach)
Salt and freshly ground black pepper to taste.
What are the steps of
Step 1: Brown the Sausage
What is the best way to cook a Dutch oven? Add your Italian sausage, breaking it up with a spoon as it cooks. You want it nicely browned and crumbly. If your sausage is on the leaner side, you might want to add a tablespoon of olive oil to help. Once the sausage is cooked through and golden, use a slotted spoon to transfer it to supper. Is it safe to leave fat in the pot? Don’t drain it all away – that’s where the flavor lives!
Step 2: Sauté the Aromatics
Lower the heat to medium. If there’s a lot of excess fat, you can drain some off, leaving about 1-2 tablespoons in the pot. Add your chopped onion to the pot and cook, stirring occasionally, until it’s softened and golden brown. Remove from heat and set aside. How long does it take to become translucent? What is the best way to cook minced garlic? What are the best ways to burn garlic?
Step 3: Add Potatoes and Broth
Now pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, the oregano, and the red pepper flakes if you’re using them. Give it a good stir to combine everything. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes. How long does it take for potatoes to cook? Is it possible to pierce a tooth easily with the fork?
Step 4: Stir in Cream and Greens
Once the potatoes are tender, stir in the half-and-half or heavy cream. If you’re using milk and cornstarch, make sure it’s well combined before adding it to your recipe. Let the soup heat through gently, but don’t let it come to a rolling boil after adding the dairy, as it is too thick. Add the chopped kale or spinach to the pot. Stir to combine. Stir it in, and it will seem like a lot, but it won’t wilt down quickly in the hot soup. Cook for another 2-3 minutes until the greens are tender.
Step 5: Season and Serve
Taste the soup and season with salt and freshly ground black pepper as needed. How do you cook sausage and broth? Stir in the cooked Italian sausage you set aside earlier. Ladle the hot Zuppa Toscana into bowls. A little Parmesan cheese on top is never a bad idea, and some crusty bread for dipping. is absolutely essential!
What should I serve it with?
This Zuppa Toscana is pretty much a meal in itself, but it’s also great when paired with ice-cream. I like to serve toasted bread with a slice of crusty bread, maybe some fresh fruit or some nuts. Is sourdough good What is a good way to start the day? If you’re serving this for a more substantial meal, like dinner, if you’re using grilled chicken, serve it with roasted vegetables. What is vinaigrette It cuts through the richness of the soup beautifully. I also find that a wedge of focaccia or some Garlic Bread is great accompaniment. Can you never have too much bread for soaking up that delicious broth? For a truly authentic experience, think about adding grated Parmesan cheese. Is it good to drizzle olive oil before serving? Is there any way to elevate a dish?
How do I improve my Zuppa Toscana?
I’ve made this Zuppa Toscana so many times that I’ve picked up a few tricks along the way, and I am so happy with it. I’m happy to share these with you! What is potato? I find Yukon Golds work best because they’re creamy and hold their shape well. If you’re not a fan of peeling, you can totally leave the skins on for more rustic feel and added texture. If you want to wash your fibers, just make sure to clean them really well. When it comes to sausage, don’t be afraid to experiment! Mild Italian sausage is classic, but a spicy version adds depth and kick. If you want to make it lighter, use milk instead of cream. Just whisk it with a tablespoon of cornstarch before adding it to the soup. This helps thicken it slightly and prevents it from curling. For the kale, make sure to remove those tough inner stems; they can be a bit fibrous. Spinach wilts much faster, so you might add it right at the end. What is the most important tip I learned early on? I always taste and adjust seasoning *after* you add the cream and sausage back in, as their saltiness *can*’t be ignored*. What is the best way to do this?
What are some Storing and Reheating Tips?
What is the best thing about Zuppa Toscana? If you have leftovers, which is rare in my house, I like to store them in an airtight container. In the refrigerator. Is it safe to eat for 3 to 4 days? When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally. until it’s warmed through. Is it necessary to add a splash of chicken broth or milk if it seems tad thick? If you are in a hurry, microwave individual servings. I’ve never frozen this soup because it’s usually gone too quickly, but I imagine it would hold up well. Is it a If you freeze it, I’d suggest leaving the cream out until you reheat it to maintain the best flavor. When reheating from frozen, let it thaw in the refrigerator overnight first, then warm it gently on the counter.
What are the most frequently asked questions?
Final Thoughts
What is Zuppa Toscana? Is it a bowl full of warmth, comfort, and delicious memories? Is it the kind of meal that brings people together, and it’s so satisfying to make something so good? What are some of the best recipes you’ve ever If you’re a fan of hearty, creamy soups, or Italian flavors, this is definitely one you won’t want to miss. What is a good dish for supper that’s easy enough to eat but special enough for company? What do you think of this recipe? If you have any questions or suggestions please share them in the comments below! Happy cooking, and I hope this Zuppa Toscana brings as much joy to your table as it does to mine.
Zuppa Toscana
Ingredients
Main Ingredients
- 1 pound Italian sausage mild or hot
- 0.5 cup Onion chopped
- 3 cloves Garlic minced
- 0.5 teaspoon Red pepper flakes
- 6 cups Chicken broth
- 1 pound Potatoes Yukon Gold or Russet, thinly sliced
- 0.25 cup Heavy cream
- 5 ounces Kale chopped, stems removed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Break it up with a spoon. Drain off excess fat.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
- Stir in the heavy cream and chopped kale. Cook for another 5-7 minutes, or until the kale is wilted and tender.
- Season with salt and black pepper to taste. Serve hot.
