Description
Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring savory Italian sausage, tender kale, diced tomatoes, and a creamy broth enriched with Parmesan cheese. Perfect for cozy dinners, this recipe combines robust flavors and wholesome ingredients in a simple stovetop preparation.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 pound Italian sausage, removed from casing and crumbled
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 32 ounces chicken stock
Vegetables and Dairy
- 1 cup chopped kale
- 1 (15 ounce) can diced tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasoning
- Salt and pepper to taste
Instructions
- Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering to prepare for cooking the sausage and aromatics.
- Cook the Sausage: Add the crumbled Italian sausage to the pot and cook, stirring occasionally, until browned and cooked through, rendering out the fat for flavor.
- Add Onion and Garlic: Stir in the chopped onion and minced garlic, cooking for about 5 minutes until softened and fragrant, which builds depth in the soup.
- Combine Ingredients: Pour in the chicken broth and chicken stock, then add the chopped kale and diced tomatoes. Bring the mixture to a boil, then reduce heat to low and let simmer for 15 minutes until the kale is tender and flavors meld.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese, then season the soup with salt and pepper to taste for a balanced, creamy finish.
- Serve Hot: Ladle the zuppa toscana into bowls and enjoy immediately while warm and comforting.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a lighter version, replace heavy cream with half-and-half or milk.
- Use spicy Italian sausage for a heat kick or mild for a gentle flavor.
- Leftovers taste great the next day and can be reheated on the stovetop or microwave.
