Ingredients
For the Soup:
- 1 pound Italian sausage (sweet or spicy, or a mix!), removed from casings
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 pound Yukon gold potatoes, scrubbed and thinly sliced (about 1/4 inch thick)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
- 6 cups fresh kale, chopped (about 1 large bunch), stems removed
Optional Toppings:
- Grated Parmesan cheese
- Crushed red pepper flakes
Step-by-Step Instructions
Sausage Time!
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
Veggies Up!
- Add the chopped onion and minced garlic to the pot with the sausage. Cook until the onion is softened and translucent, about 5-7 minutes.
Broth & Potatoes: The Base
- Pour in the chicken broth, add the sliced potatoes, red pepper flakes (if using), thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Creamy Dreamy Time!
- Stir in the heavy cream and kale. Cook until the kale is wilted and tender, about 5 minutes. Be careful not to boil the soup after adding the cream.
Serve & Enjoy!
- Ladle the Zuppa Toscana Soup into bowls and garnish with grated Parmesan cheese and crushed red pepper flakes, if desired. Serve immediately and enjoy your homemade Best Zuppa Toscana Soup!
Tips for the Best Zuppa Toscana Soup
Alright, my friend, let’s talk about some secrets to make this soup absolutely phenomenal! Because let’s face it, we’re aiming for perfection here.
Sausage Selection is Key
The type of Italian sausage you use will greatly impact the flavor of your Zuppa Toscana. I personally love using a mix of sweet and spicy sausage for a balanced taste. If you prefer a milder flavor, stick with sweet sausage. And remember to remove the casings – nobody wants tough sausage bits in their soup!
Perfectly Cooked Potatoes
Nobody likes mushy potatoes. The key here is to slice them thinly and evenly so they cook uniformly. Yukon gold potatoes are my go-to because they hold their shape well and have a creamy texture. But russet potatoes will also work, just be mindful of the cooking time as they can become a bit more starchy.
Kale Considerations
Kale can be a bit tough, so make sure to remove the stems before chopping it. Massaging the kale with a little olive oil before adding it to the soup can also help to tenderize it. If you’re not a fan of kale, spinach is a great substitute! Add it during the last minute of cooking as it wilts very quickly. Speaking of variations, you might want to try something totally different sometime, like Chicken Tortilla Soup.
Spice It Up (or Not!)
The red pepper flakes add a nice kick to the soup, but they’re totally optional. If you’re sensitive to spice, start with a smaller amount or omit them altogether. You can always add more at the end if you want more heat!
Creamy Dreaminess
The heavy cream is what gives this soup its signature creaminess. For a lighter option, you can use half-and-half, but the soup won’t be quite as rich. Be sure to add the cream at the end and don’t boil the soup after adding it, as it can curdle. For a dairy free version, full-fat coconut milk is a great substitute.
Making it a Zupa Toscana Soup Crockpot Meal
Want to set it and forget it? You can easily adapt this recipe for the Zupa Toscana Soup Crockpot! Here’s how:
- Brown the sausage and sauté the onions and garlic as directed in the original recipe.
- Transfer the sausage mixture to your slow cooker.
- Add the chicken broth, potatoes, red pepper flakes (if using), thyme, salt, and pepper to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
- Stir in the heavy cream and kale during the last 30 minutes of cooking.
- Serve and enjoy!
The Zupa Toscana Soup Crockpot method is perfect for busy weeknights! A similar soup that is also great made in a crockpot is Outback Potato Soup.
Variations and Substitutions
This recipe is just a starting point! Feel free to get creative and customize it to your liking.
- Vegetarian Version: Substitute the Italian sausage with plant-based sausage or omit it altogether. Add a can of cannellini beans for extra protein.
- Spicier Version: Use hot Italian sausage and add more red pepper flakes. You can even add a pinch of cayenne pepper for an extra kick!
- Different Greens: Spinach, Swiss chard, or collard greens can be used in place of kale.
- Add More Veggies: Carrots, celery, or zucchini would be delicious additions to this soup.
- Different Broth: Vegetable broth can be used in place of chicken broth for a vegetarian option.
Serving Suggestions
This Zuppa Toscana Soup is delicious on its own, but it’s even better with a few accompaniments!
- Crusty Bread: Serve with a side of crusty bread for dipping.
- Side Salad: A simple side salad with vinaigrette dressing would be a refreshing complement to the rich soup.
- Grilled Cheese: A grilled cheese sandwich is always a welcome addition to any soup meal!
If you love creamy soups, you might also enjoy Chicken Gnocchi Soup. For another creamy soup, try Creamy Lasagna Soup.
Understanding Zupas Soup Recipes
You may have heard of Zupas Soup Recipes and wondered how this Best Zuppa Toscana Soup compares. While Zupas offers delicious options, making it at home allows you to control the ingredients and customize the flavors to your preference. Plus, it’s often more cost-effective!
Why This is the Best Zuppa Toscana Soup
I truly believe this is the Best Zuppa Toscana Soup you’ll ever make. It’s packed with flavor, incredibly creamy, and easy to customize to your liking. It’s even better than getting Olive Garden At Home. From the perfectly browned sausage to the tender potatoes and the wilted kale, every bite is a symphony of flavors and textures that will leave you wanting more. Give it a try, and I promise you won’t be disappointed!
Storing and Reheating
Got leftovers? Lucky you! Store the cooled Zuppa Toscana Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute to ensure even heating. If you find that the soup has thickened too much during storage, add a little extra chicken broth or water to thin it out.
For longer storage, you can freeze the soup for up to 2-3 months. However, keep in mind that the texture of the potatoes and cream may change slightly after freezing and thawing. To thaw, transfer the frozen soup to the refrigerator overnight. Reheat as directed above.
If you are looking for a more classic soup recipe, you could also try Chicken And Rice Soup.
Conclusion
So there you have it, my friend – a foolproof recipe for the most delicious, comforting, and satisfying Zuppa Toscana Soup you’ll ever make. Now go forth, gather your ingredients, and get ready to create a culinary masterpiece that will warm your heart and soul. And if you are looking for the original recipe, you can find it at Zuppa Toscana. Happy cooking!What kind of sausage is recommended for the best flavor in Zuppa Toscana?
The recipe recommends using a mix of sweet and spicy Italian sausage for a balanced taste. Sweet sausage alone is suitable for a milder flavor. Remember to remove the casings.
Can I make Zuppa Toscana in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Brown the sausage and sauté the onions and garlic first, then add all ingredients except the cream and kale. Cook on low for 6-8 hours or high for 3-4. Add the cream and kale in the last 30 minutes.
What are some variations or substitutions I can make to the Zuppa Toscana recipe?
You can make several variations, including a vegetarian version (substituting sausage with plant-based sausage or cannellini beans), a spicier version (using hot Italian sausage and more red pepper flakes), and using different greens like spinach or Swiss chard instead of kale.
How should I store and reheat leftover Zuppa Toscana?
Store cooled soup in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat on the stovetop or in the microwave, adding broth or water if it’s too thick. Note that freezing may slightly alter the texture of the potatoes and cream.
ULTIMATE ZUPPA TOSCANA SOUP
Equipment
- Large pot
- Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 1 pound Italian sausage sweet or spicy, or a mix
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth low sodium preferred
- 1 pound Yukon gold potatoes, scrubbed and thinly sliced about 1/4 inch thick
- ½ teaspoon red pepper flakes optional, for heat
- ½ teaspoon dried thyme
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup heavy cream
- 6 cups fresh kale, chopped about 1 large bunch
- Grated Parmesan cheese, for topping optional
- Crushed red pepper flakes, for topping optional
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot with the sausage. Cook until the onion is softened and translucent, about 5-7 minutes.
- Pour in the chicken broth, add the sliced potatoes, red pepper flakes (if using), thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and kale. Cook until the kale is wilted and tender, about 5 minutes. Be careful not to boil the soup after adding the cream.
- Ladle the Zuppa Toscana Soup into bowls and garnish with grated Parmesan cheese and crushed red pepper flakes, if desired. Serve immediately.
