Zuppa Toscana
Hey there! So, let me tell you about this amazing soup called Zuppa Toscana. I first stumbled upon it at one of those fancy restaurants that I can’t quite afford on a regular basis. But it was love at first spoonful! I knew I had to recreate it at home—without breaking the bank, of course. Fast forward to my cozy kitchen where the smell of sizzling sausage now feels like a warm hug on a cold day. Oh, and don’t even get me started on the time I accidentally doubled the garlic… My family’s love for garlic hit a whole new level that evening!
Why You’ll Love This
I make this when I need a little pick-me-up or want to avoid the dreaded ‘What’s for dinner?’ question. My family goes crazy for this soup because it’s hearty and comforting, like a big sweater for your taste buds. Plus, you can tweak it to your heart’s content (and mine too, when I’m feeling adventurous). The kale? Well, I used to be skeptical, but it actually adds a nice earthy flavor—trust me on this one.
Ingredients
- 1 pound Italian sausage (sometimes I use spicy for an extra kick)
- 1 tablespoon olive oil (or whatever you have on hand)
- 1 large onion, chopped
- 3 cloves garlic, minced (unless you’re feeling daring, then add more!)
- 4 cups chicken broth (homemade or store-bought, no judgment)
- 3-4 potatoes, sliced thin (Yukon Golds work well, but any kind will do)
- 2 cups kale, roughly chopped (spinach works if you’re in a pinch)
- 1 cup heavy cream (sometimes I swap with half-and-half; did I mention flexibility?)
- Salt and pepper, to taste
- Parmesan cheese, for serving (grated or shaved, your choice)
Directions
- In a big ol’ pot, brown the sausage over medium heat, breaking it up as you go. This is usually when I sneak a taste… for quality control, of course.
- Remove sausage and set aside. In the same pot, add olive oil and sauté the onion until it’s soft and translucent. Throw in the garlic and cook for another minute. It’ll smell divine!
- Pour in the chicken broth and bring to a gentle boil. Add the potatoes and let them simmer until tender, about 15 minutes. (Don’t worry if they seem a bit too soft—they’re supposed to be!)
- Return the sausage to the pot, along with the kale and cream. Let everything simmer for a few more minutes until the kale wilts. Give it a taste and adjust the seasoning.
- Serve with a generous sprinkle of Parmesan. Remember, more cheese never hurt anyone.
Notes
Using spicy sausage can really change the game if you like a bit of heat. I’ve also tried adding extra potatoes when feeling particularly peckish. One time, I completely forgot the cream, and let me tell you—that was not my finest hour. Cream is essential!
Variations
I’ve tried replacing potatoes with cauliflower for a lower-carb option—worked like a charm! But then there was the sweet potato attempt… let’s just say it wasn’t my best idea. The flavor profile was all off.
Equipment
A big pot is your best friend here. If you don’t have one, well, maybe it’s time to invest, or just use whatever can hold all these goodies. I’ve made it work with a smaller one by splitting the batch.
Storage
Store leftovers in an airtight container in the fridge. Though honestly, in my house, it never lasts more than a day! If you do manage to have some left, it tastes even better the next day.
Serving Suggestions
We love it with some crusty bread on the side. My kids like to dip, and I must admit, I do too! Sometimes I serve it with a side salad if I’m feeling virtuous.
Pro Tips
I once tried rushing the potatoes and ended up with crunchy bits in the soup—not ideal. So, patience is key here. Let them cook until they’re tender, but not falling apart. Trust me, it’s worth the wait.
FAQ
Can I use turkey sausage instead? Oh sure, go for it! I’ve done it a few times when I wanted to lighten things up a bit.
Is this soup okay to freeze? It can be, but the cream might separate when you reheat it. If you do freeze it, maybe add the cream after thawing.
And there you have it! A cozy bowl of Zuppa Toscana that’s as delightful to make as it is to eat. Now, who’s ready for seconds?
