Description
This creamy Zuppa Toscana is a heartwarming Italian soup that combines savory beef, tender potatoes, and fresh kale in a rich broth. Perfect for chilly days, it’s a cozy dish that will quickly become a favorite in your kitchen.
Ingredients
Scale
- 1 lb Beef Italian Sausage
- 2–3 Russet or Yukon Gold Potatoes, sliced into half-moon shapes, about ¼-inch thick
- 1 bunch Fresh Kale, chopped
- 1 cup Heavy Cream
- 4 cups Beef Broth
- 1 Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 4 slices Bacon (Optional, but Recommended)
- Red Pepper Flakes, to taste
- Salt, to taste
- Black Pepper, to taste
Instructions
- Prep Your Ingredients: Chop bacon into small pieces if using. Dice the yellow onion, mince the garlic, and peel and slice the potatoes. Wash and dry the kale, remove tough stems, and chop leaves into bite-sized pieces.
- Cook the Beef and Aromatics: Heat a large Dutch oven over medium heat. If using bacon, add it and cook until crispy. Remove bacon and set aside, leaving some fat in the pot. Add beef sausage, breaking it up as it cooks until browned. Drain excess grease, leaving enough to cook the onion. Add diced onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute.
- Simmer the Broth and Potatoes: Pour in beef broth and water (or more broth). Add sliced potatoes, red pepper flakes, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Add Cream and Kale: Remove pot from heat or reduce to low. Stir in heavy cream until fully incorporated. Add chopped kale and stir gently until wilted, about 2-3 minutes.
- Taste and Serve: Adjust seasoning as needed. Ladle soup into bowls and garnish with crispy bacon and freshly grated Parmesan cheese. Serve immediately with crusty bread.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: Don't overcook the potatoes to avoid mushiness. Add kale last to retain its color and texture. Adjust spice levels to your liking, and consider enhancing creaminess by mashing some potatoes before adding cream.