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Easy Zuppa Toscana Soup Recipe

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Cozy up with this easy Zuppa Toscana soup recipe! Made with smoked beef sausage, potatoes, kale, and a creamy broth. Perfect for a quick, comforting meal.

  • Total Time: 35 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 beef sausage
  • 3 minced garlic cloves
  • 1 medium white onion, diced
  • pounds Yukon Gold potatoes, cut into cubes
  • 5 to 6 cups chicken stock
  • 2 cups fresh kale, chopped
  • 1 cup heavy cream
  • Salt and black pepper, to taste

Instructions

  1. Brown the sausage: Start by heating a large stockpot over medium-high heat. Add your smoked beef sausage and cook it until it’s browned and fully cooked, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. The sausage should release some flavorful fat – keep a tablespoon of it in the pot, as it adds extra depth to the soup.
  2. Sauté the onions and garlic: After removing the sausage with a slotted spoon, add diced onions to the pot with the reserved grease. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Then, add minced garlic and cook for just a minute more, until it’s fragrant (be careful not to burn the garlic!).
  3. Add potatoes and stock: Now, toss in the diced potatoes and pour in the chicken stock. Add the cooked sausage back to the pot, and bring everything to a simmer. Once it’s bubbling gently, reduce the heat to medium-low and let it cook for about 10 minutes, or until the potatoes are fork-tender.
  4. Finish with kale and cream: Stir in the chopped kale and heavy cream, and let the soup simmer for an additional 5 minutes. This will soften the kale slightly without making it mushy. Season with salt and pepper to taste – I usually go with a few generous pinches of each.
  5. Serve and enjoy: Ladle the soup into bowls and serve it hot! The flavors are even better after sitting for a few minutes, allowing everything to meld together.

Notes

This soup keeps beautifully, which means leftovers are just as delicious! Here’s what I recommend:

  • Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors tend to develop even more after sitting overnight.
  • Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm the soup gently on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of chicken stock or water to thin it out. Avoid boiling it once the cream is added, as it can separate.
  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner