Zuppa Toscana
Zuppa toscana is not part of my Mexican roots, but it scratches the same itch the caldos of my childhood did, a steaming, soul-warming bowl that makes a house feel safe. I started making it on cooler Arizona evenings and it earned a permanent spot in the rotation fast. Maybe it is the daughter of restaurant cooks in me, but I cannot resist a soup built to comfort and feed a crowd. This creamy sausage and potato version is rich and cozy and made for second helpings. Make it on a night you want to be taken care of, and do not forget the crusty bread.
A rich and creamy Zuppa Toscana made with sweet Italian sausage, tender red potatoes, fresh kale, and a savory chicken bone broth. This cozy one-pot soup is quick, satisfying, and perfect for a comforting weeknight meal.
Ingredients
- 1 lb sweet Italian sausage ground
- ½ yellow onion diced
- 3 garlic cloves minced
- 6 red potatoes sliced into ½ circles
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- 4 cups chicken bone broth
- 1 cup heavy cream
- 2 handful kale chopped
Instructions
- Brown the sausage. In a large pot or Dutch oven over medium heat, cook the sweet Italian sausage until browned, breaking it apart with a spoon.
- Sauté aromatics. Add diced onion and minced garlic to the pot. Stir and cook until the onion becomes soft and fragrant.
- Add potatoes and seasoning. Stir in the sliced red potatoes, Italian seasoning, red pepper flakes, salt, and black pepper
- Simmer. Pour in the chicken bone broth, stir to combine, then cover and bring to a gentle simmer. Lower the heat and cook for about 10 minutes, or until the potatoes are tender.
- Add cream and kale. Reduce heat to low, stir in the heavy cream and chopped kale. Cover and cook for another 4 minutes, until the kale softens and the soup turns creamy.
- Serve. Taste and adjust seasoning as needed. Serve warm with crusty bread or a sprinkle of parmesan on top, if desired